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.
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 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!
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!
- Rolled oats
- Baking powder
- Milk of choice (I used almond)
- Maple syrup
- Fresh blueberries
- Chopped walnuts
- Powdered sugar
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.
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.
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!
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.
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
- 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)
- 2 tbsp powder sugar
- splash of water until desired consistency
- Preheat oven to 350F.
- Grease muffin tin or use liners.
- In large bowl, mix together oats, baking powder, cinnamon, and salt.
- In a medium bowl, whisk together eggs, almond milk, maple syrup and vanilla.
- Add wet ingredients to dry and stir until combined.
- Gently fold in blueberries and nuts.
- Fill muffin tin until each cup all the way full.
- Bake in 350F oven for 25-27 minutes.
- Leave in tin for 10 minutes and then transfer to wire rack to finish cooling.
- Let cool completely before storing in fridge. They will last up to one week or can be frozen for 6 months.
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