Baked Oatmeal Muffins


Baked Oatmeal Muffins

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Aluminum container with compartments filled with a baked oatmeal cup, hard boiled eggs and fruit

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They taste more like a sweet muffin than baked oatmeal. But that's not why we love them so much. A dozen of these guys will get breakfast packed for the entire week. Just round them out with Hy-Vee Short Cuts mandarin slices, grapes and a hard-cooked egg for protein. Done.

Recipe Tags

Servings and Ingredients

Serves 12
2 Hy-Vee large eggs, lightly beaten
1 c. Hy-Vee 2% reduced-fat milk
½ c. Hy-Vee honey
2 tsp. Hy-Vee ground cinnamon
2 ¼ c. Hy-Vee old fashioned oatmeal, divided
1 c. Hy-Vee Short Cuts elegant berry blend

Things To Grab

  • Standard 12 cup muffin tin
  • Muffin liners
  • Medium bowl
  • Wire cooling rack


  1. Preheat oven to 350 degrees. Line a standard muffin tin with muffin cups; set aside.

  2. In a medium bowl, whisk together eggs, milk, honey, and cinnamon until combined; set aside. Place 3 tablespoons dry old fashioned oat meal in muffin cups; divide egg mixture evenly between muffins and top with berries.

  3. Bake 25 minutes until light golden brown on top and completely set. Cool slightly on a wire cooling rack and remove muffins from pan.

  4. Store at room temperature for up to 5 days or store in the freezer for up to 1 month.

Nutrition facts


130 Calories per serving
1 muffin

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 35mg
  • Sodium: 20mg
  • Total Carbohydrates: 24g
  • Protein: 4g

Recipe Source:

Hy-Vee Test Kitchen