These strawberry oatmeal cups are a favorite—hearty, satisfying bites of oatmeal studded with fresh strawberries and perfect with cream or yogurt. Make them ahead for an easy breakfast or snack.
Snack time made simple.
These strawberry oatmeal cups are a fresh take on classic strawberries-and-cream oatmeal. Baked in a muffin tin, each portion is made with juicy strawberries, a touch of cream, honey and cinnamon, plus applesauce and vanilla for natural sweetness and moisture.
They really do taste like a little bite of heaven.
Growing up, instant strawberries-and-cream oatmeal was my comfort breakfast—big nostalgia. I still love that flavor, and after making peaches-and-cream oatmeal cups, it was only a matter of time before I made a strawberry version.
Strawberries (and peaches) are two of my favorite fruits; I enjoy them in oatmeal or yogurt bowls, and together they’re delightful.
They could not be easier: mix everything in a bowl, press into a muffin tin and bake. If you have about an hour for meal prep, these are ideal.
I make these ahead for busy mornings. They’re delicious served warm or cold, and they’re a fantastic snack to pull from the fridge.
These oatmeal cups are filling and satisfying—balanced with just the right amount of sweetness. I enjoy them crumbled into yogurt, spread with nut butter, or eaten straight from the fridge. Batch cooking like this makes weekdays so much easier.
Versatile, simple, and delicious—perfect for breakfasts, snacks, or an on-the-go treat.
Strawberry Oatmeal Cups
Strawberries & Cream Oatmeal Cups
8
Pin Recipe
Ingredients
- 2 ½ cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup milk
- ½ cup cream, plus more for drizzling
- ½ cup applesauce
- ¼ cup honey
- 2 teaspoons vanilla extract
- 1 ½ cups chopped strawberries
- Sliced almonds for topping (optional)
Instructions
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick spray.
- In a small bowl, whisk together the oats, baking powder, cinnamon and salt.
- In a large bowl, whisk the eggs with milk, cream, applesauce and honey. Stir in the vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped strawberries. Divide the batter evenly among the 12 muffin cups.
- Bake for 25 minutes, or until set and lightly golden. Remove from the oven and drizzle with extra cream, scatter with nuts, or add a little more honey if desired. Serve warm or cold, or crumble into yogurt. They’re also delicious spread with nut butter.
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They taste like summer in every bite.