Baked Blueberry Oatmeal Cups
If busy mornings have you reaching for something sad from a vending machine, these Baked Blueberry Oatmeal Cups are about to change your life. They’re hearty, wholesome, and honestly the best breakfast on-the-go. Make a batch on Sunday and you’re sorted for the whole week.
Think of these as a cross between a muffin and a bowl of baked oatmeal – all the cozy goodness of oatmeal, but in a grab-and-go shape. They’re packed with juicy blueberries and crunchy walnuts, lightly sweetened with maple syrup, and hold together beautifully.
They work as a quick breakfast, a lunchbox snack, or an after-school snack. Hot or cold, we adults and kids both love them.
Why I Make These on Repeat
I’m a mom of three, and mornings around here are chaos. I need breakfast options that are actually nutritious but don’t require me to stand at the stove every single day.
These oatmeal cups have been in my rotation for years. I’ve made them with fresh blueberries in summer and frozen blueberries in winter, and both work perfectly. They freeze beautifully too, which means future-you will be very grateful.
I’m also big on recipes that are forgiving. This one is hard to mess up. Mix, pour, bake – done. If you love easy make-ahead breakfast ideas, you’ll also want to check out my Cinnamon Coconut Granola or small batch Air Fryer Granola – it’s just as simple and just as meal-prep friendly.
Ingredients
- Old-fashioned rolled oats – the base of the cups; gives structure and a satisfying chew
- Quick oats (instant oats) – mixed with the rolled oats to help everything bind together; don’t skip this.
- Eggs – holds the cups together
- Milk – any milk works; dairy, almond, oat – your call
- Maple syrup – lightly sweetens without going overboard; honey works too.
- Flavorings – the regular flavor bombs vanilla extract, cinnamon and salt.
- Baking powder – gives a little lift
- Blueberries – fresh is lovely but frozen works great too; no need to thaw
- Walnuts – optional but highly recommended for crunch; pecans or sliced almonds work too
How To Make Blueberry Baked Oatmeal Cups
*Scroll below for the printable recipe card and ingredient measurements.
STEP 1: Preheat the oven to 350˚F. Grease a muffin pan with cooking spray or brush with oil.
STEP 2: In a large bowl, add beaten eggs, milk, vanilla extract, and maple syrup and whisk until combined.
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STEP 3: In a separate bowl, mix old-fashioned oats, quick oats, cinnamon, baking powder, and salt together.
STEP 4: Add the dry ingredients to the wet ingredients and stir till combined. The batter will look runny and that’s ok. Leave the batter aside for 5 minutes for the oats to soak up the liquid.
STEP 5: Fold the blueberries in. Reserve some berries for garnishing. Fill the muffin tins with oatmeal mixture. Place walnuts and the reserved berries on top. You can sprinkle some brown sugar for crunch if you want.
STEP 6: Bake at 350˚F for 30 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for a few minutes before removing them.
Serving these Blueberry Oatmeal Cups
These are delicious completely on their own – warm from the oven with a cup of coffee is honestly unbeatable.
For something a little more indulgent, add a spoonful of Greek yogurt on top. Whipped cream or custard also works if you’re feeling fancy. They’re just as good cold straight from the fridge if you’re in a rush.
Storing Oatmeal Cups
Store: Once cooled you can store the oatmeal cups in an airtight container in the refrigerator for up to 7 days. You can eat them cold or reheat them.
Freeze: Store them in a freezer-safe bag or container. It will last for 3 months in the freezer. You can defrost it in the refrigerator overnight and reheat it in the microwave.
More Oatmeal Recipes You’ll Love
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Recipe
Baked Blueberry Oatmeal Cups
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.
Can you use something other than coconut oil?
Hi Jennifer, you can use melted butter, light olive oil or any vegetable oil that doesn’t have a strong taste.
Hi! Is the coconut oil liquid or solid?
Thank you
Hi Sandy, it’s melted coconut oil.
I have not made these yet, just found the but I will make them this week, Starting with the pancakes they look awesome,
Thanks for sharing, Betty Godfrey
Thank you Betty! You’ll love them!