• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 12

Strawberry Baked Oatmeal Cups

  • Recipe Submitted by on

 Ingredients List

  • 2 cups rolled oats
  • ½ cup shredded coconut (plus additional for garnish, if desired)
  • ½ cup sliced or chopped almonds
  • 1/4 teaspoon salt
  • 1 cup diced fresh strawberries
  • 3/4 cup milk, at room temperature
  • 2 eggs, at room temperature
  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • ¼ cup coconut oil, melted and slightly cooled


Preheat oven to 350°F. Generously grease (or spray with nonstick cooking spray) 12 muffin cups.
In a large bowl, combine oats, coconut, almonds, and salt. Mix in diced strawberries, milk, eggs, maple syrup, vanilla, and almond extract. Stir in coconut oil until all ingredients are well combined.
Divide mixture between prepared muffin cups and bake for 18 to 20 minutes or until set and light golden brown on top.
Slowly run a thin butter knife around the edge of each oatmeal cup to loosen, and cool in the pan for 5 minutes. Run the knife around the edge of each oatmeal cup again before carefully removing to a wire rack to finish cooling. Serve warm with optional garnishes, such as warm milk drizzled over the top and additional fresh diced strawberries or sliced almonds.

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