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To create the perfect Baked Peach Cobbler Oatmeal Cups, begin by preheating your oven to 350°F (175°C). While the oven heats up, gather your ingredients and make sure your muffin tin is greased or lined with cupcake liners for easy removal later.

Baked Peach Cobbler Oatmeal Cups

Baked Peach Cobbler Oatmeal Cups are a tasty and nutritious breakfast option that blends the comforting flavors of peach cobbler with the wholesome goodness of oats. These easy-to-make cups are perfect for busy mornings, satisfying snacks, or even a healthier dessert. Packed with fresh peaches, fiber-rich rolled oats, and sweetened naturally, they’re customizable to your taste with options for nuts and different fruits. Discover how to create these delightful oatmeal cups and enjoy them warm or chilled anytime!
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Ingredients
  

2 cups rolled oats

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2 cups almond milk (or your favorite milk)

½ cup maple syrup (or honey)

2 large eggs

1 teaspoon vanilla extract

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

½ cup diced pecans or walnuts (optional)

¼ cup brown sugar (for topping)

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

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with cooking spray or line it with silicone muffin liners.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well incorporated.

      Combine Wet Ingredients: In another bowl, whisk together the almond milk, maple syrup, eggs, and vanilla extract. Mix until smooth.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is evenly mixed. Gently fold in the chopped peaches and nuts if using.

          Scoop into Muffin Pan: Spoon the oatmeal mixture evenly into the prepared muffin cups, filling each about 2/3 full.

            Prepare Topping: In a small bowl, mix the brown sugar with melted butter. Sprinkle this mixture evenly over the tops of the oatmeal cups.

              Bake: Place the muffin pan in the preheated oven and bake for about 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool: Remove the oatmeal cups from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy warm or at room temperature. These oatmeal cups can be served on their own or with a dollop of yogurt or a drizzle of additional maple syrup.

                    Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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