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Home By Meal Breakfast

Baked Blueberry Oatmeal Cups

★★★★★ 20 Reviews Recipe Print
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By: Erin1/8/19

This post may contain affiliate links. Please read my disclosure policy.

Baked Blueberry Oatmeal Cups are the perfect meal-prep breakfast for busy weekday mornings. Grab one as you run out the door, and you’ll be good to go! Made with gluten-free oats and naturally sweetened with maple syrup and fresh blueberries, you’re going to absolutely love this simple recipe.

stack of baked blueberry muffins with icing

Step-by-step: How to make baked blueberry oatmeal cups

An easy grab-and-go breakfast

Do you ever find yourself feeling incredibly motivated, ready to take on all things health and wellness? I know I do, and my motivation often manifests into meal prep!

I love meal prepping not only because it keeps me on track health-wise, but because it also means that I have food prepared and ready to go. Breakfast is ready in the mornings, lunches are packed, and dinners simply need to be heated in the evening. It’s the easiest way to save time.

When I find myself in the meal prep mood, baked blueberry oatmeal cups are my go-to for breakfast. They’re the perfect little grab-and-go treats ready to go each morning. Kind of like overnight oats, but way, way better. I like to take one as I run out the door or enjoy them as I sit checking my morning emails, cup of coffee in hand! I also love making my Best Healthy Blueberry Muffins when I am on the go too!

I hope you’ll find the same to be true for these delicious berry cups. They’re packed with lots of vitamins and nutrients (hell-ooo rolled oats!) and are nothing short of delicious. Whip up a batch to enjoy this coming week!

stack of baked blueberry oatmeal cups

Blueberry oatmeal muffin cup ingredients

For this recipe we’ll be mixing 10 ingredients to form the oatmeal cups. These items will consist of gluten-free rolled oats, fresh blueberries (of course!), and various flavor agents like cinnamon and maple syrup.

They’re naturally sweetened but can also be topped with an optional 2 ingredient icing!

Cups:

  • Rolled oats
  • Baking powder
  • Cinnamon
  • Salt
  • Eggs
  • Milk of choice (I used almond)
  • Maple syrup
  • Vanilla
  • Fresh blueberries
  • Chopped walnuts

Icing:

  • Powdered sugar
  • Water
stacked baked blueberry oatmeal cups

How to make baked blueberry oatmeal cups

Healthy oatmeal cups are just as easy to whip together as they are delicious (magic word being very). Not only are they great for breakfast, they also pair nicely with a cup of coffee in the afternoon.

The first time I made them, my family and boyfriend absolutely devoured them, so it wouldn’t be a bad idea to double the recipe! They’re very simple to make and should come together in less than 30 minutes.

To start, preheat the oven to 350F. Add liners to a muffin tin, and consider greasing them with nonstick spray.

In a large bowl, mix the oats, baking powder, cinnamon, and salt.

Then, in a medium bowl, whisk the eggs, almond milk, maple syrup, and vanilla.

Add the wet ingredients to the dry, and stir until everything is well combined.

Then, gently fold in the blueberries and nuts.

Once those have been added and a batter consistency is achieved, pour the batter into the muffin tin, filling each cup all the way full.

Bake for 25-27 minutes.

Once removed from the oven, leave the oatmeal cups in the tin for 10 minutes before transferring them to a wire rack to finish cooling.

Let cool completely before placing in a container and storing in the refrigerator.

a tray of baked blueberry oatmeal cups

Oatmeal cup substitution options

When it comes time to make baked oatmeal and you find yourself missing an ingredient, don’t panic and immediately run out to the store! You may have something right at home that can substitute what you’re missing. Here are some options:

  • Rolled oats: I’ve only tested this recipe with rolled oats, but you can probably use quick oats if that’s what you have!
  • Maple syrup: No syrup, no worries. You can use honey as a natural sweetener instead.
  • Almond milk: I love to use almond milk, but you can use whatever you prefer. Oat milk, coconut milk, and even dairy milk should all work just fine.
  • Blueberries: You definitely don’t have to use blueberries in this recipe! Though they’re what makes this recipe what it is, you can totally use a different berry or a completely different fruit (like apples!).
  • Walnuts: Finally, feel free to mix things up with the nuts that you use. Walnuts taste great, but almonds, pecans, and even peanuts work too.

Breakfast – the most important meal of the day

If you’re like me and go for quick and easy breakfasts, here are some more ideas! I know that for me, breakfast has to be simple. I need something that I can just grab when I get home from my morning workouts! Anything that can be eaten cold or only requires a couple of minutes in the microwave is perfect. For this reason, I love simple veggie frittatas, steel cut oatmeal (I’m all about the oats), carrot cake oatmeal breakfast cookies, and of course… these oatmeal cups!

stack of baked blueberry muffins with icing

Blueberry oatmeal cup tips

Here are some quick pointers to use when you make your oatmeal cups!

Add extra crunch with nuts
Feel free to add whatever you’d like to this recipe. Nuts are always a go-to add on for me because I love the flavor and crunch that they provide. My favorite? Walnuts!

Go extra fruity or sweet
You can also add fruit to this recipe! Rev up the berry engine with other types, like strawberries or raspberries. You can even add apples! Additionally, mix in chocolate chips if you’re in the mood for extra sweetness.

Storage
Oatmeal cups can be stored in the refrigerator for up to one week, or they can be frozen for use at a later date. Just be sure to eat within 6 months if freezing. Oh, and don’t forget to keep them sealed in an airtight container!

Try these blueberry recipes too

In a big blueberry mood? Here are some more deliciously blue recipes to hold you over! Try the vegan cheesecake bars… they’re the best!

  • Healthy Blueberry Banana Muffins
  • Healthy Blueberry Cobbler
  • Paleo Lemon Blueberry Muffins
  • Healthy Whole Wheat Blueberry Bread
  • Triple Layer Vegan Blueberry Cheesecake Bars
  • Paleo & Gluten-Free Healthy Blueberry Scones
baked blueberry oatmeal cups
stack of baked blueberry oatmeal cups
★★★★★ 5 from 20 reviews

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups are the perfect meal-prep breakfast for busy weekday mornings. Grab one as you run out the door, and you’ll be good to go! Made with gluten-free oats and naturally sweetened with maple syrup and fresh blueberries, you’re going to absolutely love this simple recipe.

Prep: 5Cook: 25Total: 30 minutes
Yield 12 muffins 1x
Print Pin it Rate

Ingredients

  • 3 cups rolled oats
  • 1 tsp. baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup milk of choice (I used almond)
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 cup fresh blueberries
  • 1 cup chopped walnuts (optional)

Icing:

  • 2 tbsp powder sugar
  • splash of water until desired consistency

Instructions

  1. Preheat oven to 350F.
  2. Grease muffin tin or use liners.
  3. In large bowl, mix together oats, baking powder, cinnamon, and salt.
  4. In a medium bowl, whisk together eggs, almond milk, maple syrup and vanilla.
  5. Add wet ingredients to dry and stir until combined.
  6. Gently fold in blueberries and nuts.
  7. Fill muffin tin until each cup all the way full.
  8. Bake in 350F oven for 25-27 minutes.
  9. Leave in tin for 10 minutes and then transfer to wire rack to finish cooling.
  10. Let cool completely before storing in fridge. They will last up to one week or can be frozen for 6 months.
Author: Erin Lives WholeCategory: gluten-free, breakfast, nut-free
stack of baked blueberry oatmeal cups

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Erin says

    Posted on 2/22 at 4:35 am

    What do you think of using dehydrated blueberries? Would I need to soak them or would throwing them as is be okay? I live in a rural area where fresh berries aren’t an option.

    Reply
    • Erin says

      Posted on 2/27 at 6:46 pm

      Hi Erin, I would just add them as is! Let me know how the cups come out!

      Reply
  2. Jeanna Ware says

    Posted on 2/18 at 12:45 pm

    Thank you so very much to share your recipe of the bake blueberries bake. I made it and it was so delicious and good. Have a blessed day!

    Reply
    • Erin says

      Posted on 2/19 at 2:09 pm

      Hi Jeanna, so glad you loved them!!

      Reply
  3. Samantha says

    Posted on 1/29 at 10:49 am

    I made these with half cup frozen blueberries, half cup mixed berries + half cup of salted crushed pecans! Turned out great. I love using maple syrup as a sweetener.
    Excellent recipe, another 5 stars for ELW!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/29 at 12:15 pm

      Hi Samantha, so happy you loved them and made them your own! 🙂

      Reply
  4. Eileen says

    Posted on 1/27 at 3:28 pm

    These were amazing! Have you ever made them with protein powder? Trying to get more protein at each meal and these are so good and easy to make!

    Reply
    • Erin says

      Posted on 1/27 at 3:43 pm

      Hi Eileen, thanks and I haven’t but feel free to add it if you’d like! Let me know how they come out!

      Reply
  5. Jen says

    Posted on 10/28 at 7:28 pm

    This was delicious, especially with the icing on top! Perfect amount of sweetness. I did a quick search of blueberry recipes to use up fresh ones I had in the fridge and came across your site. I thought these would be perfect to toss in our backpack while exploring Epcot tomorrow with the fam…and it’s always exciting when you have all the ingredients at home. I just made these tonight and they turned out great. I’m sure they’re going to taste even better tomorrow after sitting in the fridge overnight. This will definitely become a favorite snack to pack when we hit the theme parks from now on. Thanks!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/30 at 1:56 pm

      Hi Jen, so glad you loved them so much! 🙂

      Reply
  6. Tracy Spencer says

    Posted on 7/24 at 7:47 pm

    This is one of my favorite recipes. I add strawberries with the blueberries. I’ve also done apples and it’s amazing. I pretty much make these every other week!

    Reply
    • Erin says

      Posted on 7/25 at 12:13 pm

      Hi Tracy, so glad you loved them and made them your own!!

      Reply
  7. Marie C says

    Posted on 7/20 at 7:24 pm

    Love these! Made them today, but I used blackberries instead. My husband and I thought they were tasty!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:47 pm

      Hi Marie, so happy you both loved the cups!

      Reply
  8. Marie says

    Posted on 7/20 at 7:23 pm

    Love these! Made them today, but I used blackberries instead. My husband and I thought they were tasty!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:46 pm

      Hi Marie, so happy you both loved them!!

      Reply
  9. Norma Jean says

    Posted on 5/7 at 12:04 pm

    Can I add frozen blueberries? I have had them at my sister’s and they were fantastic. She used fresh but I have some frozen berries in the freezer. Thanks, NJ

    Reply
    • Erin says

      Posted on 5/7 at 1:44 pm

      Hi Norma, yes that should be fine! I would probably thaw and drain them a little just so they aren’t too wet. Let me know how the cups come out!

      Reply
  10. Lindsey says

    Posted on 4/11 at 8:37 pm

    Loved these! We’re so quick and easy to make!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:29 pm

      Hi Lindsey, so glad you loved them!

      Reply
  11. Georgeann says

    Posted on 2/5 at 7:19 pm

    SO good, I love them heated up in the microwave. Perfect for a grab and go breakfast!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/6 at 8:14 am

      Hi Georgeann, so glad you enjoyed them!!

      Reply
  12. Taylor says

    Posted on 1/14 at 9:58 am

    I absolutely LOVE these. I make them on Sundays as breakfast prep for the week and they never disappoint! They are hearty and taste amazing. I love the addition of walnuts for a little crunch. I add a few tablespoons of chia seeds too sometimes! It’s hard to choose a favorite on here because I’m obsessed with ELW, but this has got to be one of my most-made recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:43 pm

      Hi Taylor, I am so happy you enjoyed it so much and great additions!! 🙂

      Reply
  13. Ilana says

    Posted on 1/3 at 7:42 pm

    These are amazing! So easy to make and absolutely delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:19 pm

      Hi Ilana, thanks for sharing!!

      Reply
  14. Bianca says

    Posted on 1/3 at 3:38 pm

    I make these for my husband so he can have a quick and easy breakfast made in advance! He loves them and always asks for this recipe! Haven’t made a recipe of yours that my husband and I don’t love!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:35 pm

      Hi Bianca, I am happy to hear you both loved them! 🙂

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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