Cranberry Baked Oatmeal Cups with White Chocolate

Cranberry Baked Oatmeal Cups with White Chocolate are packed with fresh seasonal cranberries, for a healthy holiday breakfast to make ahead or grab-and-go! These gluten-free baked oatmeal muffins are packed with nutrition but paired with white chocolate so they are the perfect not-too-sweet treat. Kid-approved for breakfast, snack time, or lunchbox treats!

What's to love about Baked Oatmeal Cups?

• Perfect for the Whole Holiday Season! - These Cranberry Baked Oatmeal Cups are the perfect breakfast to use up the cranberries from Thanksgiving, and the bright red color makes the perfect transition into Christmas!

• Healthy with No White Sugar or Flour! - The best part! Read through the ingredient list! These are not sugar-packed muffins, they are healthier baked oatmeal cups! Loaded with oats, eggs, bananas, fresh cranberries, and zero flour or refined sugar. They are gluten-free and high-protein, so yes kids, you can have another! They are the perfect nutrient-dense, grab-and-go breakfast for little hands!

• They Freeze Well, the Perfect Single Serving Baked Oatmeal! - Meal prep a batch and pop them in the freezer! This cranberry baked oatmeal for one is great to pull out individually for the kid's lunch box or snack time (they are nut-free if your school has an allergy rule!). Pair them with a Smoothie or Yogurt with Homemade Granola for a well-rounded breakfast!

• If you Love this Recipe, be sure to check out my Thanksgiving Cranberry Muffins, Banana Carrot Oatmeal Muffins, and my Almond Biscotti!

Ingredients & Substitutions

• Rolled Oats - Rolled oats give you the baked oatmeal protein-rich base and eliminate the need for flour.

• Baking Powder - Gives your cranberry oatmeal muffins that little bit of rise!

• Salt - A touch of salt enhances the flavors of all your ingredients, important in baking.

• Bananas - Mashed bananas pack the nutrition and provide moisture! You don't taste the banana very much in the finished oatmeal cup.

• Eggs - A big boost of protein with 3 eggs, they also provide the wet ingredients for the cranberry baked oats.

• Maple Syrup - Go for real maple syrup here if you can over pancake syrup, which is really just corn syrup. It gives just a touch of sweetness without any refined sugar. You could substitute honey or brown sugar.

• Butter - Coconut oil could be substituted.

• Almond Extract - Almond extract just feels like the holidays to me! While I love the taste of almond extract, you could substitute vanilla extract if you don't have it.

• Fresh Cranberries - Fresh cranberries are one of the few ingredients that are truly seasonal anymore. Like watermelon and corn on the cob, you just can't buy fresh cranberries year-round. When you see those bags of fresh cranberries hit the store, you know Thanksgiving is around the corner and the Christmas season is soon to follow. I always buy more than I need. Some for my Thanksgiving Cranberry Muffins, some for Cranberry Honey Baked Brie on New Year's, and some extra bags for the freezer to make these banana cranberry oatmeal muffins all winter!

• White Chocolate Chips - There aren't a lot of chocolate chips here, so these are still a relatively healthy oatmeal cup! But that small handful does make it extra special and a kid favorite! You can omit the white chocolate chips if you'd like to keep it a healthier option, the maple syrup will provide enough sweetness.

See recipe card below for full quantities.

Instructions

Step 1 - Mix all ingredients in a large bowl. Start with the dry ingredients and give them a quick whisk, then add in everything else and mix to combine.

Fold the cranberries and chocolate in last.

Step 2 - Use a portion scoop to evenly divide the batter into 12 muffin cups lined with silicone or paper liners or cooking spray.

Step 3 - Bake at 425° for 20 to 25 minutes!

I always serve with a pat of butter!

Recipe Notes and Tips

• Kid's In the Kitchen! - These Cranberry White Chocolate Muffins are so quick and easy to throw together, they are a favorite recipe for kids to help with! They love to measure, stir, and sneak chocolate chips that spill on the counter. They are fast enough to throw together that I often make a batch in the morning, and they are hot and ready for breakfast. But, they are also a great make-ahead meal prep recipe, and a fun afternoon preschool activity.

• Fill the Muffin Cups Full - This recipe will make 12 muffins, in a regular sized muffin tin. Fill them full and as evenly as you can. A portion scoop works great!

• Try Different Berries - These Baked Oatmeal Cups are a perfect template to make different kinds of muffins with the same healthy recipe. Try subbing blueberries for the cranberries for a delicious variation!

• Storage and Freezer Instructions - These Cranberry Oatmeal Muffins will last in the fridge for 3 or 4 days and are perfect to freeze for 4 months, make a double batch! I like to freeze them in little containers with 3 oatmeal cups each. That way, when I'm taking my 2 kids to the park or on a hike, I can grab one and go, they thaw enough on the way.

If you made this recipe, I'd love to hear how you liked it!  Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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