Baked Blueberry Oatmeal Cups
The combination of blueberries and oats in these 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.
If you’re an oatmeal lover, you’ll love this healthy breakfast. They’re perfect for busy mornings. It’s the perfect grab-and-go with a cup of coffee. It’s easy to pack in lunch boxes or will be great as an after-school snack.
Rather than reaching for a store-bought bar when hunger strikes, have one or two of these healthy baked blueberry oatmeal bars. Your body will thank you. For another easy and quick breakfast idea with blueberries check out my Air Fryer Blueberry Scones.
These baked oatmeal cups are studded with fresh blueberries and walnuts and full of flavor. They have a nice bite to them with a burst of fresh fruit in every bite. They’re full of healthy grains, fats, and fruit and not overly sweet. It keeps you full and satisfied for longer.
These muffins are surprisingly easy to make. You mix the wet and dry ingredients, add the blueberries and walnuts and bake for 30 minutes. Try these for kids and toddler-approved oatmeal cups for breakfast or brunch today!
Why We Love Blueberry Baked Oatmeal
- Great for meal prep and easily portable
- Freezer friendly
- Healthy and delicious
Ingredients
- Oats
- I used both old-fashioned rolled oats and instant oats. This combination works well to bind everything together and give a good bite without being mushy. You don’t want to use steel-cut oats as they take longer to cook. Nor do I recommend using instant oats only as they won’t hold the shape and will turn into mush.
- Use certified gluten-free oats to make this recipe gluten free.
- Milk – cow’s milk or any dairy-free milk like almond milk, or oat milk will work.
- Eggs
- Maple syrup – or substitute with honey.
- Blueberries – fresh is better but frozen blueberries can be used too. No need to thaw. You can add in a mix of berries like raspberries or chopped strawberries too.
- Vanilla extract, cinnamon, baking powder, salt
- Optional add-ins – walnuts, sliced almonds, pecans, or desiccated coconut. These can be added to the batter or placed on top of the muffins. I’ve placed the nuts on top.
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.
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.
How To Serve Blueberry Oatmeal Cups
These oatmeal cups are delicious on their own or with a cup of coffee. They can be served hot or cold.
You can also serve them with a dollop of Greek yogurt to boost their nutritious content. Whipped cream or custard will be delicious toppings too.
How To Store Baked Blueberry 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.
Reheat: Warm them in the microwave for a few seconds.
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.
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!
Hi! Is the coconut oil liquid or solid?
Thank you
Hi Sandy, it’s melted coconut oil.
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.