Eggless Oatmeal Cups

Eggless Oatmeal Cups

There are tons of recipes which start with “pre-heat the oven…..” and then there is a long list of things to do. More often than less, it feel as though the oven itself would catch fire, melt and burn down the house before we get to the actually baking. But fear not, this is one recipe that gets bake-ready by the time the oven is hot. In fact the texture of the Oatmeal cups are better when the baking is done immediately. If the oats is mixed in the liquid ingredients and left to stand for a while, then it looses its texture. I like my breakfast cups to have a little texture.

I use a 12-cup muffin tin and the quantity of ingredients mentioned in the recipe below are sufficient for one batch. I prefer mixing all the ingredients just before baking to retain some of the texture.



Tools needed: 

Oven  Muffin Tray



So what we are doing is baking the regular oatmeal porridge with a few additional ingredients.

Base:Oats & milk

Sweetener: I used honey to keep it a bit healthy. Alternatives are sugar or maple syrup or condensed milk or a combination of sweeteners.

Binding: Flax seed substitute for egg

Flavor: Vanilla essence and cinnamon powder

Raisin & nuts: Almonds are a really good addition

You don’t have to follow a recipe for this one. Go by your cooking instinct. Just make sure the final mix is at a cake batter consistency or even a thick porridge consistency. If you need the recipe then the ingredient quantity and the procedure is mentioned below.



  • Rolled Oats: 1 cup + for topping
  • Milk: 1/2 cup
  • Honey: 1/2 cup
  • Vanilla essence: 1 tsp
  • Baking Powder: 1 tsp
  • Raisin: 1/4 cup
  • Dry fruits -almonds, cashew nuts, pistachios etc. (optional)
  • Flax seed powder: 1 tbsp
  • Cinnamon Powder: 1 tsp

Here we go….

  • Pre heat the oven and grease all the cups of the muffin tin
  • Take the flax seed powder in a cup. Add 3 tbsp of water and whisk
  • In a large bowl, mix the oats & cinnamon powder
  • Pour half the milk and mix well
  • Add the rest of the ingredients and he flax seed mix
  • Keep adding the milk in portions and mix. The consistency should be close to the regular oatmeal porridge
  • Scoop out the oats and pour in the muffin cups. Sprinkle some dry oats on top
  • Bake for about 20-22 mins at 180’C. Check with a skewer or pick or knife to see if its done
  • Let it cool before removing them from the tin

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