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Once your oatmeal mixture is prepared, it’s time to scoop it into the muffin pan. Ensuring an even distribution is crucial for uniform baking. Start by greasing your muffin tin with cooking spray or lining it with paper liners for easy removal. Using a standard ice cream scoop or a ¼ cup measuring cup will help in portioning out the mixture evenly. Fill each muffin cup about three-quarters full, allowing enough room for the oatmeal cups to rise slightly while baking.

Baked Peach Cobbler Oatmeal Cups

Start your day on a delicious note with Baked Peach Cobbler Oatmeal Cups! This healthy breakfast option combines the comforting flavors of peach cobbler with the wholesome goodness of oats, making it perfect for busy mornings or indulgent weekends. Packed with fiber, protein, and essential vitamins, these customizable oatmeal cups are not only nutritious but also fun to make. Enjoy fresh, warm flavors that celebrate seasonal peaches while nourishing your body. Ideal for meal prep, they can be stored for later enjoyment—a sweet solution for healthy eating!
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Ingredients
  

2 cups rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

2 cups almond milk (or your preferred milk)

½ cup maple syrup (or honey if desired)

2 large eggs

1 teaspoon vanilla extract

2 cups fresh peaches (or canned peaches, drained and chopped)

½ cup chopped pecans or walnuts (optional)

¼ cup brown sugar (for topping)

1 teaspoon melted butter (or melted coconut oil for a vegan option)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by greasing it with cooking spray or lining it with silicone muffin liners to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir these dry ingredients together until they are evenly dispersed.

      Combine Wet Ingredients: In a separate mixing bowl, whisk together the almond milk, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully combined.

        Combine Mixtures: Carefully pour the wet ingredients into the bowl containing the dry ingredients. Gently stir until everything is well blended. If you’re using nuts, fold in the chopped peaches and nuts at this stage, ensuring an even distribution.

          Scoop into Muffin Pan: Using a spoon or ice cream scoop, evenly distribute the oatmeal mixture into the prepared muffin cups, filling each cup approximately two-thirds full for optimal rising.

            Prepare Topping: In a small bowl, mix the brown sugar with the melted butter until it forms a crumbly texture. Evenly sprinkle this topping over the filled oatmeal cups for a sweet crunch.

              Bake: Place the muffin pan into the preheated oven and bake for approximately 25-30 minutes. The oatmeal cups are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool: Once baked, carefully remove the muffin pan from the oven. Allow the oatmeal cups to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: These delightful oatmeal cups can be enjoyed warm or at room temperature. Serve them as they are or add a dollop of yogurt on top for extra creaminess, or drizzle with additional maple syrup for added sweetness.

                    Store: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Simply reheat before serving.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings

                        Presentation Tips: For a lovely presentation, serve the oatmeal cups on a wooden platter, garnished with extra peach slices and a sprinkle of cinnamon on top. Enjoy this wholesome treat!