Chewy Raisin Baked Oatmeal Cups

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Oatmeal is anything but boring when it’s made into Baked Oatmeal Cups.

Like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast, this was a delicious weekend breakfast I originally made for just my husband and me.

Chewy Raisin Baked Oatmeal Cups - get the recipe at

Baked Oatmeal Recipes

A few years ago, while staying in NM, my kids were spending the night with their grandma, so I found myself with a little more time than usual to get our breakfast together. I took advantage of the lazy morning to play with my baked oatmeal recipe.

I take baked oatmeal seriously. Around here, we enjoy it in just about all its forms from Pumpkin Spice Baked Oatmeal to Heart Shaped Craisin Baked Oatmeal.

For this version, I decided to focus on raisins as the primary mix-in. Sometimes the simplest flavors are the best ones.

I knew my husband and I already loved sweet bites of raisin baked into chewy oatmeal. We’re lifelong members of the Oatmeal RAISIN Cookie Club, not Oatmeal Chocolate Chip Cookie Since I’m usually making baked oatmeal in large batches for the whole family, this weekend I decided to try something different.

Instead of baking the oatmeal in a 9 x 13 pan, I used individual ramekins this time. The oatmeal turned out even chewier this way with a delicious crisp crust.

We absolutely loved the chewiness of this version, combined with the slightly toasted oats on top. They remind me so much of a classic Oatmeal Raisin Cookie, only ones you can eat with a spoon.

The little ramekins also make a humble bowl of oatmeal into a breakfast that feels extra special when you see it waiting for you on the table.

Raisin Baked Oatmeal Cups

Baked Oatmeal Cups

We liked this twist on our usual baked oatmeal so much that we’ve made oatmeal cups countless times over the past 7-8 years. It was so cozy to eat these cups of oatmeal in a quiet house with just the two of us, but we’ve also enjoyed making them for our whole crew.

Making baked oatmeal is so easy and comes out so tasty that I’m sure you’ll become as hooked on it as we have. All it takes is mixing oats, a bit of brown sugar, spices, and raisins together with milk and eggs, then letting it bake in the oven.

While baking the oatmeal in ramekins gives you so many more delicious crunchy crust bites, a tripled recipe will also bake nicely in a 9×13 pan to feed a crowd.

Chewy Baked Oatmeal Cups taste like a warm oatmeal cookie! get the recipe at

Make Ahead Breakfasts

Baked Oatmeal doesn’t take much time as is but becomes an even faster weekday breakfast when made in advance. Baked oatmeal is an easy make-ahead breakfast that can be stored in the freezer then reheated in the microwave with a bit of water.

You can bake a big batch of oatmeal on the weekend to enjoy then scoop leftovers into the freezer to eat throughout the week. There’s nothing quite like waking up in the morning knowing you already have breakfast covered!

I also love that you can freeze oatmeal cups in individual portions. There’s no waste and everyone can help themselves to a cup of oatmeal when they’re hungry.

If you like the cookie-like taste and texture of raisin oatmeal cups, you’ll also love my Muesli Breakfast Cookies.

For a savory breakfast that’s sure to shake things up, give Pepperjack Green Chile Breakfast Sandwiches a try. These Freezer Breakfast Burritos from Belly Full also sound like a fantastic way to start the day.

These Breakfast Casserole Muffin Cups are another easy make ahead breakfast that can be served to a crowd or in single portions.

Chewy Baked Oatmeal filled with raisins is a breakfast favorite! get the recipe at

Oatmeal Recipes

There’s no shortage of oatmeal recipes available on this site and I love each and every one of them.

If you like baked oatmeal cups, be sure to try Baked Peach Oatmeal Cups next. Juicy peaches and chewy oatmeal are a fantastic combination that’s not to be missed! Cinnamon Spice Soaked and Baked Oatmeal and Summer Berries Baked Oatmeal are two more recipes you should definitely add to your list.

However it’s served and whatever we add to it,  my family just can’t get enough baked oatmeal! It’s one of those breakfasts that we never get tired of, maybe because there are so many different ways to enjoy it.

I can’t wait for you to try Chewy Raisin Baked Oatmeal Cups and let me know how you like it!

Baked Oatmeal Cups Recipe

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Chewy Baked Oatmeal filled with raisins is a breakfast favorite! get the recipe at

Chewy Raisin Baked Oatmeal Cups

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 generous servings or (4) smaller servings


  • 1 1/4 cups old-fashioned rolled oats
  • 3 tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • dash of nutmeg
  • 1/3 cup Trader Joe's Jumbo Raisin medley with seedless golden light raisins flame raisins, and jumbo raisins (regular raisins will work as well, but these raisins are delicious enough to mention specifically)
  • 1 egg
  • 2 tablespoons light flavored olive oil
  • 1/2 cup milk


  • Preheat oven to 350 degrees. Grease (2) 10-12 ounce ramekins or (4) 5-6 ounce ramekins with butter and set aside.
  • Divide the oatmeal mixture between the ramekins. Bake for about 20 minutes, until the oatmeal is lightly browned and a knife inserted into the center should come out mostly clean.
  • Let rest for a few minutes before serving. The oatmeal will be very hot! Enjoy!
  • FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.


Calories: 526kcal · Carbohydrates: 75g · Protein: 12g · Fat: 22g · Saturated Fat: 4g · Cholesterol: 88mg · Sodium: 219mg · Potassium: 618mg · Fiber: 7g · Sugar: 21g · Vitamin A: 218IU · Vitamin C: 1mg · Calcium: 173mg · Iron: 3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/28/12 – recipe notes and photos updated 11/8/19}

Chewy Raisin Baked Oatmeal - get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Danielle says

    Hello! All of your recipes look so delicious and I cannot wait to try a few of them. I did have one observation, which has led to a question. I noticed all of your recipes post the calories as ‘kcal’. Does this actually represent a kilocalorie? Because there is a huge difference, as I’m sure you know, between a kilocalorie and a calorie. (1 kcal = 1000 cal). Just curious if the kcal was abbreviation for something else that I am unaware of, as I am on weight watchers and would love to make your recipes if they make sense with WW 🙂

  2. Crystal Richards says

    If you are making for a large group, how can you quickly rewarm the servings using the oven? Best to leave as a whole and cut after the reheat?5 stars

    • Mary Younkin says

      I would probably leave it uncut if you are serving a crowd. Honestly though, I’d probably just wait to bake it. It’s going to take almost as long to reheat the whole pan as it would to bake it fresh.