These trail mix baked oatmeal muffins are a nutritious, easy-to-make breakfast or snack. They're super flexible, so you can use whatever ingredients you have on hand! (gluten-free)

three trail mix baked oatmeal muffins stacked on top of each other.

For busy weekday mornings, having a pre-made breakfast is non-negotiable for me. With two toddlers to get ready for preschool, gone are the days when I could make a fresh pot of oatmeal and artfully top it with lots of creatively crafted toppings each morning. Now I'm lucky if I can get a whole cup of coffee in before we need to head out the door. I'd say non-school days are easier, but they're not. Enter these make-ahead trail mix baked oatmeal muffins that make it easy to enjoy a nutritious breakfast or snack any time!

Why You'll Love These Oatmeal Muffins

These baked oatmeal muffins are the best because they're:

Make ahead! Just heat and go in the morning.
Freezer friendly. So go ahead and make a double batch.
Super flexible. Use whatever you have on hand and customize to your liking.
Healthy. They have a great mix of protein, fiber, slow-release carbs and healthy fat, which is a winning combo for long lasting energy.

overhead view of ingredients needed to make trail mix baked oatmeal cups.

The Ingredients

Oats - Use rolled (old fashioned) oats.
Chia seeds - They add a little omega-3 boost. You can also use ground flaxseed. Or omit them altogether if you don't have them.
Almond butter - You can use any kind of nut butter you like (peanut mutter, mixed nut butter, etc.) Just try to use the creamy, natural kind made with just nuts and salt.
Milk - Use any milk you like, dairy or non dairy.
Egg
Applesauce - You can use any mashed fruit or fruit puree here. I've used mashed bananas, prune puree, and even pumpkin puree.
Baking powder
Cinnamon
Salt
Mix-Ins: Use any combination of things you like or have on hand such as:
- Dried fruit: raisins, dried cranberries, dried apricots, dried blueberries
- Nuts and seeds: walnuts, pecans, peanuts, pumpkin seeds, cashews, sunflower seeds
- Other fun mix-ins: chocolate chips, white chocolate chips, shaved coconut, m&ms

How To Make Trail Mix Oatmeal Muffins

6 image collage showing steps for making trail mix baked oatmeal muffins.

Whisk the egg, milk, almond butter and applesauce. Add any sweetener if you're using it.
Add the oats, cinnamon, baking powder and salt. Mix well.
Stir in all the mix-ins.
Scoop into a lined or greased muffin tin. You'll use about ¼ cup per muffin. I like to use silicone muffin cups.
Bake at 350°F for 20-25 minutes or until set. Mine take 22 minutes.
Cool muffins before storing.

How To Adjust The Sweetness

Please read: these oatmeal muffins are not very sweet. The only sweetness comes from the mix-ins and small amount of applesauce. If you want the oatmeal sweeter, add any kind of sweetener you like with the wet ingredients. 2-4 tablespoon of honey, maple syrup, or brown sugar should be good. You may want to add this in if you aren't using any sweet mix-ins like chocolate chips or fruit.

trail mix baked oatmeal muffins on a wire cooling rack lined with parchment.

Storing and Reheating Trail Mix Oatmeal Muffins

Store oatmeal muffins in an airtight container in the refrigerator for up to 5 days. TO reheat, simply heat on a microwave-safe plate (take out of the liner first) for 30-60 seconds per muffin. You can also eat them cold from the fridge!

Freezing Tips

Let muffins cool completely before placing in a freezer-safe bag or container. Store in the freezer for up to 3 months. Thaw muffins in the refrigerator overnight before eating them.

overhead view of inside of trail mix baked oatmeal cup cut in half.

More Baked Oatmeal Recipes You'll Love

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Trail Mix Baked Oatmeal Muffins

Print Recipe

These trail mix baked oatmeal muffins are a nutritious, easy-to-make breakfast or snack. They're super flexible, so you can use whatever ingredients you have on hand! (gluten-free)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 muffins 1x
Category: breakfast
Method: baked
Cuisine: American

Ingredients

Scale

1 large egg
¾ cup milk
¼ cup applesauce or other fruit puree
2 tablespoon natural almond butter or other creamy nut butter
2-4 tablespoon sweetener of your choice (optional - see notes)
1 ½ cups rolled oats
1 tablespoon ground flaxseed or chia seeds
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 to 1 ½ cups mix-ins such as dried fruit, nuts, seeds, or chocolate chips

Instructions

Heat oven 350°F. Line a muffin tin with paper or silicone liners, or spray with oil.
In a large bowl, whisk egg, milk, applesauce, nut butter, and any sweetener (if using) until well mixed.
Add oats, baking powder, cinnamon, and salt and mix well.
Stir in mix-ins.
Scoop into muffin tin (about ¼ cup per muffin liner). Bake 22 minutes or until set.
Cool muffins completely before storing.

Notes

Optional sweeteners: These muffins are not very sweet. They rely on the applesauce or other fruit puree and the mix-ins for sweetness. If you like sweeter muffins or are not using sweet mix-ins (like chocolate chips), you may want to add the sweetener of your choice. Honey, maple syrup and brown sugar all work well.
Fruit puree: I've used applesauce, mashed banana, pureed prunes, and pumpkin puree. They all work well!
Nut butter: Use a drippy nut butter (typically made with only nuts and salt). I like almond butter, but peanut butter and other nut butters also work well.
Store in an airtight container for up to 5 days in the refrigerator, or up to 3 months in the freezer.

Keywords: trail mix oatmeal muffins, trail mix baked oatmeal