Personalized Baked STEEL CUT Oat Cups: [No Added Sugar]

Personalized Baked Steel Cut Oat Cups will make everyone in the family happy!


Yes I know what your thinking…….This looks so very similar to my most popular recipe,  Personal Sized Baked Oatmeal with Individual Toppings  all over Pinterest,  BUT there are some simple changes I made from the original per reader requests. :)

So here are the differences:

  • Steel cut oats versus rolled oats
  • chia seeds versus flaxseed
  • reduction of amounts used overall
  • Layered batter/filling effect versus just topping


Moral of the story…..It is really just personal preference of whichever you like better.  I had many requests to work my original recipe with steel cut oats and also to use chia seeds so this is what I came up with.

I love both!

But just an FYI: The texture of these will NEVER be the consistency of making steel cut oats on the stove or in the crock pot. They will have a chewy texture, but it doesn’t mean they are undercooked, that is the way baking them like this will make them. I eat them warm in a bowl with a fork.


This is the middle, the filling part.  Can you see that very special one I made just for me, bottom, second from left? Oh yes, you ARE guessing correctly.


Covered here with more batter and desired toppings.

After placing filling into cupcake liners, cover only a few at a time with batter so you don’t forget what you placed inside. Ha Ha, ’cause I ALMOST did forget! Especially NOT good  if you have children allergic to certain ingredients!


My filling/topping ingredients:

  • blueberries/shredded unsweetened coconut
  • raspberry/chocolate chip
  •  dried unsweetened cherries/granola
  •  sunflower seeds
  • mango
  •  all natural peanut butter,no sugar added/ unsweetened, all-natural jam (pic below)


Oh yes, PB&J Baked Oatmeal is fantastic, unfortunately I only made one for myself to try it. AND.I.WILL.MAKE.IT.AGAIN.

But the hubby thought it sounded gross and I’d like to know your thoughts.

Gross or YUM?



How can you not want to eat THAT for breakfast or a snack, I mean really :)

Here’s the nutrition info for the PB&J Baked Steel Cut Oat cups if you are interested in making them.
Additional Notes:
I expected to make only about 12 since I had reduced the amount of oats from my original personal sized baked oatmeal which uses rolled oats, but I got 16 instead. I probably could have filled them more then I did and got less, but it is what it is …… I’m fine with more anyway. Hope you won’t mind either!




So I’d love to hear from you if you’ve made my original recipe using rolled oats and also if you try this recipe which you prefer, let me know!

Don’t forget……. Gross or Yum to the PB&J idea?

Can’t find the QUICK steel cut oats? You can use regular and soak them, here’s the recipe: Individual Steel Cut Oat Cups [Pre-soaked, No Sugar]

Nutrition Info {plain, no filling or topping}

Personalized Baked STEEL CUT Oat Cups: [No Added Sugar]
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 161
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 6g
Prep time: 
Cook time: 
Total time: 
  • 1 banana, mashed
  • 1/2 cup applesauce, unsweetened
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk ( I used 1%)
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups [QUICK ]steel cut oats ( I used Trader Joe's Brand, do not need to soak)
  • 1 tablespoon chia seeds
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon stevia powder or use 1/2 cup honey
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together, oats, chia seeds, cinnamon, salt, baking powder, stevia.
  3. In another bowl mix together banana, applesauce, egg, vanilla, and milk. If you are using honey instead of stevia, add it to the wet ingredients now.
  4. Pour the wet ingredients into the dry and mix to combine.
  5. Spray cupcake liners with cooking spray.
  6. Place 1 tablespoon of batter into liners, add desired filling ingredients, pour more batter, top with desired toppings.
  7. Bake for 30 minutes until a toothpick in center comes out clean.
Weight Watchers PointsPlus: 4*




  1. Michelle says

    I think they look and sound great! I am on an Oatmeal Quest right now…lol
    Experimenting and oating my way through :-)
    As for the PB&J…sounds good to me! My sunflower butter with some jam (or plain fruit) and sprinkled with sunflower seeds?
    Thanks for the oat love this morning!

  2. Erin says

    My family will love this! I made your personal size baked oatmeal for Easter brunch. My husband’s family doesn’t have the most healthy of eating habits and even they loved them. In fact, they took home the leftovers. These look so dangerously good. The trouble will be stopping at one or two.

  3. Melinda says

    Yes, PB&J all the way!! My daughter and I made your original recipe last weekend. I used frozen blueberries and frozen diced peaches, they are delicious! Honestly, I will probably not try this updated recipe but will definitely try the PB&J though. Need to find some good jam.

  4. Harriett says

    PB&J looks delicious – must try. These all look delicious, too. I made the original recipe last week, so it will be a while before I can eat all of them and try this recipe, but I can’t wait!

    If I want to use this recipe but with regular oats instead of steel cut, is the amount of oats the same, or do I need to change it? (I have a big container of regular oats and don’t want to buy steel cut until I use what I have, but would like to try this one with the chia seeds!).

  5. Heidi says

    I’ll be getting steel cut oats for the next batch. I’ve been making the baked oatmeal cups for a while now and they are yummy. I love the filling ideas, especially the PB&J.

  6. Charlotte Moore says

    Do you cook the steel cut oats first??? It just seems to me you would have too.
    They look delicious.

    • Brenda says

      No Charlotte, you do not have to cook them first. I probably wouldn’t have made them if I needed to do that LOL!

  7. Candy says

    Thank you SO much! I’ve been waiting to try these until someone came up with ideas for using steel cut oats, since I have a HUGE canister full…so today is the day I finally make these yummy breakfast treats! I will report back with my results…thanks again! :)

  8. Sarah says

    I tried to fit all of the batter into 12 muffins since I only have one muffin pan and some of them are overflowing all over and I’m going to have a mess when I pull them out of the oven. Oops! Hopefully it will be a yummy mess.

  9. Tracey McKie says

    have just made them! Told my grown kids if they want to have ones that they will like to come and make it themselves, so have 24 regular size ones with mixtures of apple pie filling, cranberry/mandarin orange, banana/pb,
    choc chip/pb, strawberry/rhubarb pie filling, raisin/walnut, nutella/pb, and pb and jam! and have 6 jumbo ones with just peanut butter and jam for myself!! thanks so much for the recipe! my husband buys the steel cut oats online, ( 50 pounds) and love getting new recipes for them. we actually make the steel cut oats everyday in the rice cooker. soak 1 cup oats, to 3 cups water over night, then turn it on when you get up! takes about 45 minutes to cook, but worth it, you don’t have to keep stirring!! we also put raisins in at night, they plump up like grapes and sweeten it!

  10. says

    Thank you so much for the recipe! I made a batch tonight and they look so delicious. Can’t wait to try it tomorrow for breakfast! I made raspberry + mini chocolate chips, dried pineapple + unsweetened coconut, strawberries + strawberry jam, apricot + coconut, peanut butter + chocolate chip, peanut butter + jam (did both apricot and raspberry in separate cups), pecans + chocolate, and a couple with just jam. I had enough batter for 12 regular muffins and 12 mini muffins. For the mini muffins, I just mixed a few chocolate chips or a small spoonful of jam right into the oats. Now I’ll never have to waste money on granola bars again! Thank you!

  11. urbaneclectica says

    Just wondering what I could use instead of the banana. . . more applesauce?
    don’t care for banana flavor in cooked food.

  12. janet says

    I really wanted to love these muffins but the steel cut oats came out crunchy and hard. What did I do wrong? We’re the oats supposed to be soaked beforehand?

    • Brenda says

      Really? Mine were not soaked before hand. What type of steel cut oats did you use? Did you change any other ingredients?

      • janet says

        I use Bob Red Mill’s steel cut oats, and the only changes I made was I used 1/2 cup brown sugar as a sweetener, and instead of 1/2 cup applesauce, I used 1/4 cup applesauce and 1/4 cup fruit purée (pear, peas, spinach), as I have a toddler and fruit purees are a plenty! Lol

        • Brenda says

          Here’s my take: I think the brown sugar actually absorbed some of the liquid form the applesauce and milk. So I hope you will try again and if you do try using honey instead of brown sugar. Or if using brown sugar just increase your milk a bit, maybe 1/4 cup or 1/2 cup more. So sorry though!

          • janet says

            Oh, ok! This batch made 16 muffins, and I’ve eaten 2 and froze 12. So after this batch, I will try again! I wanna share them with my kiddo, and it will save me time in the AM instead of making steel oats oats on the stove top for breakfast. Thanks!

  13. Jill says

    Tried the original recipe and was suprised at how “moist” they came out…I even cooked them for an extra 5 minutes because they just didn’t seem right. I am going to try the steel cut version today and see if it works better for me.

    What sort of texture SHOULD they be when they are done?
    Thanks!!!!!!! Can’t wait to get them right.

    • Brenda says

      The original recipe is very moist and we don’t like dry things in our house. You could always reduce the amount of applesauce by 1/2 cup or even reduce the milk by 1/2 cup if you’d like drier oatmeal cups. That shouldn’t be the texture of the muffin. More meant to eat in a bowl with cream or milk on top and eaten with a fork.

  14. Jill says

    Thanks Brenda. I think I was expecting them to come out more “crisp” like a granola bar. Regardless, I think mine were undercooked and that was my problem. Love your site!!!

    • janet says

      I just made these a second time and the top, sides and bottom came out super hard again. I tried baking them for longer and same thing. :( I used honey as sweetener, an otherwise followed the recipe exactly. My fillings were canned pineapple and PB.

      • Brenda says

        My guess if they came out hard around the sides and bottom is because they were baked too long.

        • janet says

          Actually, the texture was of undercooked oats. And to answer your below question, no I didn’t increase the milk or applesauce because I followed the recipe exactly, hoping to get better results than last time. oh well!

          • Brenda says

            I’m making them again this morning and using honey instead of stevia. I will let you know if I get different results.

          • Brenda says

            Janet I got the same results. The honey and stevia change makes no difference to texture. I added an FYI above because yes the texture will never be what you are used to with making steel cut oats on a stove or in a crock pot. Maybe removing the chia seeds will eliminate that crunchiness you aren’t fond of because my oats were cooked. I’m sorry you weren’t happy with the results, but to me making this recipe just provides another easy option to use steel cut oats.

          • Brenda says

            Also, have you tried the original recipe using rolled oats? That is super moist and everyone loves it!

      • Brenda says

        My apologies Janet, I DID use quick steel cut oats not regular, that’s why you had the texture of undercooked. The regular ones will need to be soaked first before using in this recipe and I am making them right now to make sure the liquid amounts work once the oats are soaked.

    • Brenda says

      I just made the recipe again and my apologies! I did use Trader Joe’s QUICK steel cut oats! So sorry! Just edited the recipe!

  15. Donna Dawe says

    Well, I just made these and because I didn’t have apple sauce I used what I did have, which was mango puree. I think I’ll also make another batch using up some of that strawberry pureé I have and this time put some chocolate shavings in with it. We use xylitol as our main “sugar” and we LOVE it! I posted this site on your previous recipe, but thought others reading this one might wanna check it out too. Great source for buying cheap, healthy bulk foods. Azure Standard:

  16. Lara says

    Quick question – I have Trader Joe’s traditional Steel Cut Oats – NOT the quick cook. Can I use these and if so what changes should I make? Thank you!!

  17. Ellen says

    Wow these things are dense! They stuck to the paper more than I expected but overall I was pleased. I used hemp milk instead and I wasn’t sure if you used a banana (which I didn’t have on hand) for flavor or moisture so I used a cup of yogurt instead. I also didn’t realize this is a sugar-free blog so I guess I broke the rules and added two tablespoons of powdered sugar. I also used regular, not quick-cook, steel oats and added 4 tablespoons of hemp protein and let the batter sit for 36 hours. Overall, it was all worth the effort, they came out tasty! Can’t wait to pack them for breakfast tomorrow!

    • Brenda says

      Well I’m pretty impressed that with all the changes you made to them that you still enjoyed them!Yes the banana is to create moist not dense baked cups and to add sweetness as well. Quick oats are a different texture than regular as well. Glad you were able to made those modifications work for you!

  18. Emily says

    Thank you! I love to bake and because of dietary restrictions have to live a no sugar added life! These are healthy, tastey, easy to make, and great to take on the go!

  19. KeLLY RAY says

    I made your original receipe with the steel cut oats, they are awesome. My son wants me to make the pb&j for his lunch box. Thank you for the receipe.

  20. Meghan says

    I have made these and they are so so trasty! Thanks for a healthy and delicious go to for breakfast! Quick question- I used honey instead of stevia- in your nutrition info does the sugar/carb/etc. count include if you use honey or without?

  21. says

    Just took these out of the oven! They smell delicious! I made mine with 1/2 cup agave and 1 cup apple sauce (I thought I had a banana but I guess someone in my house ate it this morning…)

    I filled 8 with 2 tsp. natural PB and a few raisins (topped with 2 raisins each) and 8 with 2 large frozen cherries (topped with a dried bing cherry).

    I can’t wait to have one in the morning!

    I plugged the recipe using my adjustments into the WW points calculator and WITHOUT fillings/toppings they are 4PP each.

    Thanks for a great recipe!

    • says

      Update on these: OH MY GOODNESS! These are SO good. I LOVE the combo of PB and oats. I saved a few for the next few mornings and froze the rest. So happy to have a quick and easy breakfast like this.

  22. Tracey says

    Just thought I’d share an idea. You could cut up an apple and dice it, put a little apple, brown sugar and cinnamon in…it tastes like an apple pie…even leave the brown sugar out it probably still taste like an apple pie.

  23. Mary says

    I am not a big fan of banana. Can you substitute anything for the banana? I notice that all of the baked oatmeal recipes i have seen all seem to have banana – why?

  24. Kelly says

    This may sound like a crazy question – but do I have to use liners? I have a silicone muffin pan and would like to just pop them out – if that is possible. I am trying to slowly transition to healthier choices and you have many recipes that I would like to incorporate. Thank you for a great site!

  25. Laura says

    Love these! My new favorite is adding cocoa powder (unsweetened). I didn’t measure, just added cocoa until I had dark batter. Topped the muffin with a few chocolate chips and they are wonderful!

  26. Emily says

    These are amazing! I look forward to them every morning for breakfast and they have really broken me out of my instant-oatmeal rut. So many people at work have commented to me on how good they look when I heat them up in the microwave — I’ve given out the recipe to three people already! Thank you for introducing me to chia seeds and stevia. I’m looking forward to trying more of your recipes!

  27. Heather says

    Do these freeze well? Looking for something I can make ahead of time for my husband and I and then grab and go.

  28. Robin Nickles says

    So I didn’t have everything on hand so I improvised and made the most DIVINE bread! I thought I’d share in case you’re interested in giving it a shot. I didn’t have old fashioned oats, only steel cut “Coach’s Oats” from Costco. I wasn’t sure on the texture so I ran them through my food processor for an eternity until they were a flour consistency. I was also missing applesauce but you inpired me with your peanut butter idea so I added a 1/2 c. of all natural peanut butter instead and doubled up on the banana. I used really ripe ones to up the sweetness. Other than that I skipped the cinnamon and used vanilla unsweetened almond milk instead, and only had about 1/8 c. of honey on hand but figured the banana compensated. Finally, I didn’t have baking powder so I threw in a handful of “Pamela’s baking and pancake mix” as I knew it had some in it. I kind of winged it a bit on the oats and almond milk until I got the right consistency and then threw it all in a loaf pan at 350 for 40 minutes. It was OUT OF THIS WORLD!! Last night for dessert, I cut some really thick slices and ran them under the broiler for just a second until they were crispy on top and then put a dab of butter and a drizzle of melted semi-sweet chocolate chips on each slice. The kids are begging me to make it again. We inhaled it in about 10 minutes which is really saying something for my ultimately picky, wildly diversified as far as taste, gluten-free family! I’m trying a hybrid pumpkin/applesauce version tonight with the stuff I have on hand again. I love the idea of having loaves I can just run under the broiler for an instant breakfast for the munchkins.

  29. Robin Nickles says

    Oh, one more tip. If you decide to make this into bread like I did, oil your bread pan generously with coconut oil or butter. I used a glass loaf pan. I’m guessing tin might need a longer cook time. Mine was really moist in the middle but made the most incredible thick sliced “toast” when I ran it under the broiler in slices in the evening. For the chocolate drizzle, you can just throw semi-sweet chocolate chips in a microwave safe cup and microwave for about 1-2 minutes, or until liquid, stirring and checking a few times. You want to make sure the cup is completely dry as any water will make the chocolate seaze. Voila! Dessert in a heartbeat! I can’t tell you how excited I am about this. My poor gluten-free soccer playing teenager is wasting away to nothing and now we finally have a breakfast alternative to greek yogurt and gluten free granola!

    • Barb says

      Hi Robin, would love to have the exact amts for your improvised muffins into loaf bread recipe. Thanks

  30. Lexxi Warda says

    Is there something you can replace the applesauce with? I have seen it being used in many recipes and I am allergic to apples. Thank you!

  31. Mindy says

    Can you substitute almond milk for 1%? Also, can you use greek yogurt instead of the smashed banana?? I’m going to try this recipe – I need a fast, healthy breakfast and this might be it!!

    • Brenda says

      You can sub almond milk for the 1%. Not sure about the banan sub as I haven’t tried it but it might work fine. let me know!

  32. Michelle Krause says

    These sound so good, cant wait to try them, but we accidentally purchased the regular instead of the quick cook steel cut oats, what should I do differently? Think I may add some coffee/cocoa powder for and adult mocha muffin… =)

    thanks, Michelle


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: