Vegan baked steel cut oatmeal cups are a reliable way to enjoy breakfast on the go. Packed with apples & dried cranberries, they are oil-free, gluten-free, and refined sugar-free.

Let it be known: I take requests. Happily.

This one comes direct from Denise, who asked if I might consider some portable versions of steel-cut oats, as opposed to rolled oats. It is my pleasure to share the satisfying results of my recipe testing: Vegan Steel Cut Oatmeal Cups, loaded with apples and cranberries and made in a muffin tin.

If you have not tried steel-cut oats before now, I hope that this recipe will encourage you to give them a try. They are made from the entire oat groat that has been cut rather than steamed and rolled (rolled oats). The results are hearty, rich and so satisfying.

They have great eye appeal, which is an added boost for beginning the day.

Recipe Benefits

Vegan (egg-free, dairy-free)
Oil-free
Gluten-free (be sure to use certified gluten-free steel cut oats)
Refined sugar free
Fruit sweetened
Straightforward to make
Frugal

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

uncooked steel cut oats
2 large apples
dried cranberries
whole psyllium husks (see notes for using psyllium powder)
ground cinnamon (more or less to taste)
nondairy milk (e.g., oat milk, almond milk, cashew milk, soy milk)

You will also need some regular tap water for baking the oats. Salt is optional/adjustable, but I recommend adding it to bring out the flavors.

If you are wondering about the psyllium: it acts like a vegan “egg” to hold these together. It makes them firm enough to be hand-held (i.e., portable breakfast on the go!).

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Pre-Soak the Steel Cut Oats

Pre-soaking is exactly as it sounds: cover the oats with water, refrigerate overnight (at least 8 hours), and then drain when ready to use. This soaking dramatically plumps the oats and slashes the subsequent cooking time.

Fast-Soak Option:You can also fast-soak the oats. Cover the oats with boiling water. Let sit for 30 minutes, then drain.

Step Two: Preheat the Oven & Prepare Muffin Tin

When you are ready to bake, preheat the oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin.

Step Three: Combine the Ingredients

In a medium bowl, combine the drained oats, chopped apples, cranberries, psyllium, cinnamon, and salt. Stir to combine.

The sweetness from the fruits eliminates the need for added sugar and keeps the oats creamy and flavorful.

Step Four: Portion the Oat Mixture

Divide the steel cut oat mixture evenly between cups (the cups will be nearly full). Pour 2 tablespoons of milk over each cupful of oats mixture.

Step Five: Bake

Bake in the preheated oven for 24 to 27 minutes until tops are golden brown. Cool completely in the tin tin before removing (run a dull knife around the edges to loosen).

Storage

Store the cooled steel cut oats cups in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.

Variations

You can change the type of fresh fruit and dried fruit in the recipe. Forfresh fruit, consider replacing the apples with peaches or apricots in summer, and then pears or persimmons when fall approaches.

Thedried fruitoptions are vast: swap the dried cranberries for raisins, chopped dried apricots, dried blueberries, dried cherries, chopped dried figs, or chopped prunes.

FAQ

I only have psyllium husk powder, not whole psyllium husks. How much should I use?If you have psyllium powder, rather than whole psyllium husks, you will need to use 1 teaspoon of the powder. This is the same weight (5 grams) as 1 tablespoon whole psyllium husks.

Serving Suggestions

These are wonderful cold, or gently re-warm in the microwave for 20 to 30 seconds, and they make a great snack in addition to a (literally) handy, filling breakfast to-go.

Happy Baking!

baked steel cut oats cup, cut in half, atop a napkin

Steel Cut Oatmeal Cups

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 oat cups

Ingredients

1 cup uncooked steel cut oats
water for soaking
2 large apples peeled and chopped (pretty fine)
1/2 cup dried cranberries , finely chopped
1 tablespoon whole psyllium husks (see notes for using psyllium powder )
1 teaspoon ground cinnamon more or less, to taste
1/4 teaspoon fine sea salt more less, to taste
1 1/2 cups nondairy milk divided use (e.g., soy milk, almond milk, oat milk)

Method

The day before making these, place the oats in a bowl or container and fill with water to cover the oats. Refrigerate at least 8 hours. When ready to proceed, drain the oats, discarding water. Fast-Soak Option: You can also fast-soak the oats. Cover the oats with boiling water. Let sit for 30 minutes, then drain.
Preheat oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin .
In a medium bowl , combine the drained oats, chopped apples, cranberries, psyllium, cinnamon, and salt. Stir to combine.
Divide the oat mixture evenly between cups (cups will be nearly full). Pour 2 tablespoons of milk over each muffin cup of oats mixture.
Bake in preheated oven for 24 to 27 minutes until tops are golden brown. Cool completely in tin before removing. Serve room temperature, chilled, or re-warmed (microwave for about 20 to 30 seconds).

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months. Psyllium Powder: If you have psyllium powder, rather than whole psyllium husks , you will need to use 1 teaspoon of the powder. This is the same weight (5 grams) as 1 tablespoon whole psyllium husks .