Baked Blueberry Oatmeal Cups
Hearty and healthy Baked Blueberry Oatmeal Cups will make your breakfasts or snacks more satisfying and delicious. They can be made ahead, is freezer friendly, and are perfect for on-the-go.
Equipment
- 12 tin muffin pan
Ingredients
- 2 ½ cups old fashioned oats or large oats
- ½ cup quick cooking oats instant oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 eggs lightly beaten
- 1 cup milk
- ½ cup maple syrup or ⅓ cup honey
- 1 tsp vanilla extract
- 1 ½ cup blueberries
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350˚F. Grease a muffin pan with oil or butter.
- In a large mixing bowl, add beaten eggs, milk, maple syrup or honey, vanilla extract. Whisk to combine.
- In a separate bowl mix together old-fashioned oats, instant oats, baking powder, salt and cinnamon.
- Add the dry ingredients (oat mixture) to wet ingredients. Batter will be runny. Let it sit for 5 minutes for the ats to absorb the liquid.
- Fold in the blueberries. Reserve some blueberries to top the oatmeal cups. Garnish with reserved blueberries and chopped walnuts. Sprinkle some brown sugar on top for added sweetness, crunch and shine.
- Using a large cookie scoop pour the batter equally into 12 muffin tins.
- Bake for 25 to 30 minutes, until the top is nice and golden. Or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes in the pan before removing them.
Notes
- Fresh or frozen blueberries can be used. No need to thaw.
- Store: in an airtight container in the fridge for 7 days.
- Reheat: in the microwave for a few seconds until warm though.
- Freeze: in a freezer bag or container for 3 months.
Nutrition
Serving: 2 muffinsCalories: 298 kcalTotal Carbs: 45 gProtein: 10 gFat: 10 gSaturated Fat: 2 gSodium: 242 mgFiber: 6 gSugar: 13 gVitamin A: 167 IUVitamin C: 4 mgCalcium: 132 mgIron: 2 mgNet Carbs: 40 g
Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!