Blueberry Baked Oatmeal Cups are the ultimate breakfast solution for busy mornings, meal prepping, or just indulging in a wholesome, satisfying treat. These portable oatmeal cups are packed with juicy blueberries, hearty oats, and just the right amount of sweetness. They strike the perfect balance between healthy and delicious, offering a nutrient-rich start to your day while feeling like a comforting baked treat. Whether you’re looking to simplify your morning routine, fuel your day with nutritious ingredients, or enjoy a versatile snack, these oatmeal cups are the perfect solution.
Why You’ll Love This Recipe
These Blueberry Baked Oatmeal Cups are as convenient as they are delicious. They are naturally sweetened with maple syrup or honey, packed with fiber from oats, and loaded with the antioxidant power of blueberries. These cups are easy to customize with different add-ins and are perfect for making ahead. They’re freezer-friendly and ideal for on-the-go breakfasts or quick snacks throughout the day. Unlike traditional oatmeal, these cups are mess-free, perfectly portioned, and can be enjoyed warm or cold.
Preparation Time and Servings:
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 12 oatmeal cups
- Serving Size: 1 oatmeal cup
Nutritional Information (per serving):
- Calories: 150
- Carbohydrates: 23g
- Protein: 4g
- Fat: 5g
- Fiber: 3g
- Sugar: 8g
Ingredients
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk (dairy or plant-based, such as almond, oat, or soy)
- 2 large eggs
- ⅓ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil (or butter)
- 1 cup fresh or frozen blueberries
- Optional add-ins: ¼ cup chopped nuts, seeds, shredded coconut, or chocolate chips
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners to prevent sticking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the oats, baking powder, cinnamon, and salt. Ensure the dry ingredients are evenly distributed to avoid clumping.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
Step 4: Mix the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the oats are fully coated and the mixture is evenly combined. Fold in the blueberries, being careful not to crush them. If you’re using frozen blueberries, there’s no need to thaw them first.
Step 5: Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle additional blueberries or toppings, such as nuts or seeds, on top for extra texture and flavor.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the oatmeal cups to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later use.
Ingredient Background
- Old-Fashioned Oats: Oats are a heart-healthy whole grain rich in fiber, which helps keep you full and supports digestion. Old-fashioned oats provide a chewy texture that works perfectly in baked oatmeal. Avoid using instant oats, as they can become mushy.
- Blueberries: These little berries are a powerhouse of antioxidants, vitamins, and natural sweetness. Fresh or frozen blueberries both work in this recipe, making it a year-round favorite.
- Maple Syrup: A natural sweetener that adds a subtle caramel-like flavor without refined sugar. Honey or agave syrup can also be used as substitutes.
- Coconut Oil: Adds a hint of richness and moisture to the oatmeal cups. Butter can be used if preferred, but coconut oil keeps the recipe dairy-free.
Technique Tips
- Measure the Oats Properly: Scoop the oats into your measuring cup and level them off to ensure the correct quantity. Over-measuring can lead to dry oatmeal cups.
- Don’t Overmix: Gently fold the wet and dry ingredients together until just combined. Overmixing can make the oatmeal cups dense.
- Grease the Muffin Tin Well: Even if you’re using non-stick pans, greasing them or using liners ensures the cups release easily without sticking.
Alternative Presentation Ideas
- Mini Muffins: Use a mini muffin tin to create bite-sized oatmeal cups for kids or as a snack option. Reduce the baking time to 15-20 minutes.
- Square Bars: Instead of a muffin tin, spread the mixture in a greased 8×8-inch baking dish, bake, and cut into squares for a bar-style presentation.
- Toppings Bar: Serve plain oatmeal cups with a toppings bar, including yogurt, honey, nuts, and additional fruit for a customizable breakfast.
Additional Tips for Success
- Customizing Sweetness: Adjust the sweetness level by adding more or less maple syrup based on your preference. You can also sprinkle a bit of brown sugar on top before baking for a caramelized crust.
- Frozen Blueberries: If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom of the cups.
- Consistency: The batter will look wet before baking, but the oats will absorb the liquid as they bake, creating a perfectly moist texture.
Recipe Variations
- Banana Blueberry: Mash one ripe banana and stir it into the wet ingredients for added natural sweetness.
- Apple Cinnamon: Replace blueberries with diced apples and add a pinch of nutmeg for a fall-inspired twist.
- Chocolate Chip: Substitute half the blueberries with dark chocolate chips for a sweet treat.
- Nutty Delight: Add chopped walnuts or almonds for extra crunch and protein.
Freezing and Storage
- Refrigerating: Store leftover oatmeal cups in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds before eating.
- Freezing: Freeze the oatmeal cups in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
- Reheating: Warm frozen oatmeal cups in the microwave for 45 seconds to 1 minute, or in a 350°F (175°C) oven for 10 minutes.
Healthier Twist Ideas
- Sugar-Free: Replace the maple syrup with unsweetened applesauce or a mashed ripe banana for natural sweetness without added sugar.
- Protein Boost: Stir in a scoop of vanilla protein powder or a couple of tablespoons of chia seeds to increase the protein content.
- Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs, and a plant-based milk like almond or soy.
Serving Suggestions for Events
- Breakfast Buffet: Serve these oatmeal cups alongside yogurt, granola, and fresh fruit for a DIY parfait station.
- Brunch Spread: Pair the oatmeal cups with a fruit salad, quiche, and a platter of smoked salmon for a well-rounded brunch menu.
- Healthy Snacks: Pack them in lunchboxes or bring them to the office as a midday energy boost.
Special Equipment
- Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe. Use silicone muffin cups for easy release and minimal cleanup.
- Mixing Bowls: Use separate bowls for wet and dry ingredients to ensure even mixing.
- Whisk: Essential for blending the wet ingredients smoothly.
Frequently Asked Questions
1. Can I use quick oats instead of old-fashioned oats?
Quick oats can be used, but they’ll produce a softer texture. Stick with old-fashioned oats for the best results.
2. Are these oatmeal cups gluten-free?
Yes, as long as you use certified gluten-free oats. Regular oats can sometimes be cross-contaminated with gluten.
3. Can I make these oatmeal cups without eggs?
Yes! Replace the eggs with flax eggs or chia eggs for a vegan-friendly alternative.
4. How do I prevent the oatmeal cups from sticking?
Grease the muffin tin well, or use parchment paper liners or silicone muffin cups to ensure easy removal.
5. Can I substitute other fruits for blueberries?
Absolutely! Raspberries, diced strawberries, or chopped peaches work wonderfully in this recipe.
6. How can I tell when the oatmeal cups are done?
The tops should be golden brown, and a toothpick inserted into the center should come out clean.
7. Can I eat these oatmeal cups cold?
Yes, they’re delicious straight from the fridge, making them perfect for busy mornings or a post-workout snack.
8. What’s the best way to store oatmeal cups for meal prep?
Cool the oatmeal cups completely, then store them in an airtight container in the fridge or freezer. Separate layers with parchment paper to prevent sticking.
Conclusion
Blueberry Baked Oatmeal Cups are a simple, wholesome way to start your day with a burst of flavor and nutrition. They’re perfect for busy mornings, easy to customize, and freezer-friendly for long-term meal prep. Whether you’re making these for your family, for a brunch gathering, or as a healthy snack, these oatmeal cups will quickly become a favorite in your kitchen. Packed with fiber, antioxidants, and natural sweetness, they offer everything you need to fuel your day. Try them today and experience the joy of a mess-free,
Print
Blueberry Baked Oatmeal Cups
- Total Time: 35 minutes
- Yield: 12 oatmeal cups 1x
Ingredients
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk (dairy or plant-based, such as almond, oat, or soy)
- 2 large eggs
- ⅓ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil (or butter)
- 1 cup fresh or frozen blueberries
- Optional add-ins: ¼ cup chopped nuts, seeds, shredded coconut, or chocolate chips
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners to prevent sticking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the oats, baking powder, cinnamon, and salt. Ensure the dry ingredients are evenly distributed to avoid clumping.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
Step 4: Mix the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the oats are fully coated and the mixture is evenly combined. Fold in the blueberries, being careful not to crush them. If you’re using frozen blueberries, there’s no need to thaw them first.
Step 5: Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle additional blueberries or toppings, such as nuts or seeds, on top for extra texture and flavor.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the oatmeal cups to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 150
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g