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Blueberry Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 74 reviews
  • Author: Jasmine
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Baked Blueberry Oatmeal Cups are a wholesome, delicious breakfast option that’s perfect for meal prep. Made with rolled oats, fresh blueberries, and a touch of maple syrup for natural sweetness, these oatmeal cups are baked to perfection for a convenient grab-and-go morning treat. Optional walnuts add a satisfying crunch and extra protein, making them nutritious and filling. They are gluten-free when using certified gluten-free oats and can be refrigerated or frozen for easy storage.

Ingredients

Scale

Dry Ingredients

  • 3 cups rolled oats
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt

Wet Ingredients

  • 2 eggs
  • 1 cup milk of choice (almond milk recommended)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Additional Ingredients

  • 1 cup fresh blueberries
  • 1 cup chopped walnuts (optional)

Topping

  • 2 tbsp powdered sugar
  • splash of water (to achieve desired consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it well or lining it with muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt, stirring to evenly distribute all dry components.
  3. Whisk Wet Ingredients: In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until the mixture is smooth and well blended.
  4. Combine Mixtures: Pour the wet ingredients into the dry oat mixture and stir until everything is just combined, being careful not to overmix.
  5. Add Blueberries and Nuts: Gently fold in fresh blueberries and optional chopped walnuts to the batter for bursts of flavor and texture.
  6. Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup completely to ensure satisfying, full-sized oatmeal cups.
  7. Bake: Bake the oatmeal cups in the preheated oven at 350°F for 25 to 27 minutes, until they are set and lightly golden on top.
  8. Cool: Allow the baked cups to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
  9. Optional Topping: Mix powdered sugar with a splash of water to make a glaze and drizzle over the cooled oatmeal cups for an extra touch of sweetness if desired.
  10. Storage: Store the cooled oatmeal cups in an airtight container in the refrigerator for up to one week or freeze for up to six months for longer preservation.

Notes

  • These oatmeal cups make an excellent meal-prep breakfast for busy mornings, providing a quick, nutritious option.
  • Using gluten-free rolled oats makes this recipe safe for those with gluten sensitivities.
  • Feel free to substitute nuts with seeds or omit them to suit dietary preferences or allergies.
  • The maple syrup adds natural sweetness without refined sugars.
  • Ensure the oatmeal cups are cooled completely before storing to maintain texture and freshness.
  • They can be enjoyed cold or warmed up briefly in the microwave or oven.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 10.7 g
  • Sodium: 78.5 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: 6.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.4 g
  • Fiber: 3.1 g
  • Protein: 5.3 g
  • Cholesterol: 31 mg

Find it online: https://jmrecipes.com/blueberry-baked-oatmeal-cups-recipe/