This gluten free Oatmeal Yogurt Cups recipe is healthy for breakfast! The oats are baked until crisp and topped with Greek yogurt.
This post is sponsored by Greek Gods but the content and opinions expressed here are my own.
Baked Oatmeal Yogurt Cups are just the thing to have on hand when you want a healthy and tasty breakfast or snack!
I was a pretty picky eater as a kid but yogurt is something that I've enjoyed during those finicky childhood years and into adulthood. There's something about the balance of tart and sweet that's downright addicting.
One thing I particularly enjoy about yogurt is that it's incredibly versatile - You can fold it into baked goods for added moisture, mix it into smoothies, make it into ice cream, or just eat it on its own.
Greek yogurt has gained in popularity the past few years and for good reason. It's a great healthy addition to so many breakfast, dessert, and snack recipes. The flavor of Greek yogurt can be on the tart side - I've always topped it with additional sweetener to balance it out a bit.
I recently discovered the ultimate Greek yogurt - It's lightly sweetened with honey which means it perfectly balanced. And it makes the best Oatmeal Cups!
This Greek Gods® Greek-Style Yogurt is lightly sweetened with honey so you don't get that ultra tart flavor which can sometimes overwhelm the palette. Instead you get this perfectly balanced flavor and ultra-creamy texture. The best word I can think of to describe this Greek yogurt is smooth.
The honey gives it a slight floral taste and scent. You guys know I love all things old-fashioned and this stuff is made using the old-world method where cultured milk turns into yogurt inside of the cup giving it that silky texture.
There are literally so many different directions you can go with a yogurt like this!
How To Make Greek Yogurt Oatmeal Cups
I love breakfast-y items that are a little sweet but not overwhelmingly so and I thought these oatmeal cups totally fit the bill. Plus, they're portable making them a great gluten free grab-and-go breakfast or snack!
- Start by heating the oven to 350 degrees.
- In a large mixing bowl combine 3 cups of gluten free old-fashioned oats (use regular old-fashioned oats if not GF), ½ cup of sliced almonds, 2 tsp. cinnamon, ¼ tsp. salt, 2 Tbsp. brown sugar, and the zest of 1 lemon (a microplane or small grater works great for this).
- Stir all of these ingredients until completely combined.
- Slowly drizzle ⅓ cup of melted coconut oil into the oats and stir to combine.
- Add 2 egg whites to the bowl and stir until completely combined.
The next step is to spoon the oatmeal mixture into a greased muffin tin and form the actual 'cups' that will hold the yogurt.
- Simply grease a 12-cup muffin tin with cooking spray (you can use butter as well).
- Spoon 2 heaping Tbsp. of the mixture into each well of the muffin tin. Use the Tablespoon to press down on the mixture until they form a 'cup' shape. Press firmly so the oat cups stick together when baked. The oats should look like little nests pressed in the muffin tin.
How Long Does It Take To Bake Oatmeal Cups?
- Pop the muffin tin in the oven and bake for 18-20 minutes. Mine baked for 20 minutes exactly and turned out just right.
- Remove the muffin tin from the oven and allow the oatmeal cups to cool completely before removing them. The cups will shrink a bit as they cool and this allows them to be carefully lifted out of the pan.
- If the cups are sticking simply run a knife carefully along the edges to loosen them before removing.
- Place the oatmeal cups on a serving tray.
I was able to pick up a few varieties of Greek Gods® Greek-Style Yogurt at my local Walmart. It was super easy to locate - Simply scan the bottom refrigerated well of the yogurt section and you're good to go!
There are a nice selection of flavors - I highly recommend this Honey Vanilla variety. I also couldn't pass up the Honey Strawberry (it is strawberry season, after all).
Add Yogurt To The Oatmeal Cups
All you need to do now is spoon some of the yogurt into each individual cup - I recommend giving the yogurt a stir before adding it to the cups. This makes it extra smooth and creamy.
You can add as much or as little as you like - I found 2 spoonfuls to be just right.
Looking for more breakfast recipes? Don't miss these!
- Apple Cinnamon Streusel Muffins
- Roasted Banana Bread
- Gluten Free Fluffy Pancakes
- Sour Cream Rhubarb Bread
- Streusel Rhubarb Muffins
- Ham and Cheese Egg Cups
- Sweet Potato Breakfast Hash
- Eggnog French Toast
- Old Fashioned Banana Pancakes
- Gluten Free Pumpkin Waffles
- Jumbo Banana Walnut Muffins
- Ham, Cheese and Asparagus Frittata
- Coffee Banana Bread
- Cardamom French Toast
What To Serve With Oatmeal Yogurt Cups
I wanted to use both yogurt varieties so I filled 6 with the Honey Vanilla and 6 with the Honey Strawberry (both equally delicious, btw).
For a little extra added flair I added some fresh raspberries to the Honey Vanilla cups and fresh strawberries to the Honey Strawberry ones. This provides a nice pop of color and freshness.
Finish them by zesting another lemon over the top. This helps to complement the lemon zest in the oats and brightens them up even more.
You can use ANY kind of fruit you like with these oatmeal cups. Fresh fruits such as chopped bananas, blueberries, raspberries, strawberries, or blackberries are all great options.
Feel free to add some extra granola, your favorite nuts or seeds, or a drizzle of honey or maple syrup for extra sweetness.
How Long Do These Oatmeal Cups Keep?
You can store them for 3-4 days in the refrigerator. Keep in mind that the oats will soften a bit as they sit in the fridge - They are crispy when fresh from the oven.
Can They Be Frozen?
I do not recommend freezing oatmeal yogurt cups as they are best enjoyed fresh or within a few days.
I sit at our breakfast nook every day with a cup (OK, a few cups) of coffee and some kind of breakfast-y item.
We bought a house a few months ago and one of my favorite things about it is the breakfast nook - There's something so peaceful about it. Today I enjoyed my coffee with these tasty treats.
These cups are a great grab-and-go breakfast when you're in a hurry. The sweetness and creamy texture of the yogurt makes them perfect brunch fare.
Love breakfast? Check out these recipes!
Looking For More Breakfast Recipes? Don't Miss These!
Air Fryer French Toast Sticks
English Muffin Breakfast Casserole
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Oatmeal Yogurt Cups
- 3 cups Gluten Free old fashioned oats or regular old-fashioned oats if not GF
- ½ cup sliced almonds
- 2 tsp. cinnamon
- ¼ tsp. Kosher Salt
- 2 Tbsp. brown sugar
- 2 lemons zest only
- ⅓ cup coconut oil melted
- 2 egg whites
- 2 cups Greek Gods® Greek-Style Yogurt Honey Vanilla and/or Honey Strawberry
- 1 cup fresh raspberries or strawberries or any variety of fresh fruit
- Heat oven to 350 degrees.
- In a large bowl combine 3 cups gluten free old-fashioned oats (or regular old-fashioned oats if not GF), ½ cup sliced almonds, 2 tsp. cinnamon, ¼ tsp. salt, and the zest of 1 lemon. Stir these ingredients until completely combined.
- Melt ⅓ cup coconut oil and slowly drizzle it into the oat mixture. Stir until combined.
- Add 2 egg whites to the oat mixture. Stir until completely combined.
- Spray a 12-cup muffin tin with cooking spray or grease with butter.
- Spoon 2 heaping Tbsp. of the oat mixture into each well of the muffin tin. Use the Tablespoon to create a 'cup' or nest with the oats and press down until firm. (The oats need to be packed tightly so they stay firm when baking).
- Place the muffin tin in the oven and bake for 18-20 minutes. The oatmeal cups should be lightly golden brown when finished.
- Remove the muffin tin after baking and allow the oatmeal cups to cool completely before removing. They should shrink in size a bit after cooling making them easy to remove. Place them on a serving platter when cooled.
- Stir 1-2 cups of Greek Gods® Greek-Style Yogurt and add a few spoonfuls to each oatmeal cup.
- Garnish the oatmeal cups with fresh fruit such as raspberries or strawberries. Zest another lemon on top and serve.
Having a stash of these oatmeal cups is such a terrific way to make a quick healthy breakfast in the morning! Love them filled with Greek yogurt!
I love your recipe, I'll be making it again!
I took these to a brunch and they were really cute... but I wanted to mention that the ones I cooked in silicone cups worked best...
the ones I cooked in metal pans did pretty well...
and I couldn't salvage any of the ones I cooked in my clay muffin pans. 🙁 They just didn't crisp up enough to remove without breaking. (So I crumbled those up into a bowl and served them to sprinkle in to of yogurt.)
Hi Cyndi - Thank you for the feedback! I will try to test this recipe out a bit more and make a note about the different types of muffin tins. 🙂
This recipe was super easy and yummy. I didn't have almonds and didn't use any nuts. I halfed the recipe and it still turned out great. I don't have a muffin tin in the condo we're staying at but a round cake pan worked great.
Hi Maria - I'm so glad you enjoyed this recipe and thank you for the feedback! Love the idea of using a round cake pan in place of the muffin tin! 🙂