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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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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. April Kegley says

    Posted on 11/8 at 6:25 pm

    Do you have the nutritional information for this recipe.

    Reply
    • Erin says

      Posted on 11/10 at 11:52 am

      Hi April, I’m working on updating all of my posts to have nutritional information, but for now, you can use an online calculator. 

      Reply
  2. Katie M says

    Posted on 10/11 at 10:04 pm

    I really like these oatmeal cups. The first time I made them regular sized muffins and then I tried them as mini muffins. Personally, I like the portion of the minis (and they’re super cute). I’m thinking about trying this recipe with some other fruits too!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/12 at 2:09 pm

      Hi Katie, I’m so thrilled you enjoyed them and made them normal and mini size. That sounds like a great idea. Let me know what fruits you use!

      Reply
  3. Natasha says

    Posted on 8/4 at 7:28 pm

    I don’t use milk of any kind. What can I use?

    Reply
    • Erin says

      Posted on 8/5 at 10:35 pm

      Hi Natasha, unfortunately, you need some type of milk for this recipe.

      Reply
  4. Li says

    Posted on 6/23 at 1:12 pm

    I really like this recipe for breakfast for my kids and they really liked them too. They’re fluffy and sweet enough.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 9:51 pm

      Hi Li! Thank you so much for the kind words. I am so happy you all love them! 🙂

      Reply
  5. Zoskia Ayala says

    Posted on 6/5 at 8:15 am

    Delicious, my favorite way to eat oatmeal. 100% recommended. I love all your recipes.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 11:58 pm

      Hi Zoskia, thank you so much for your kind words! I am thrilled you love my oatmeal cups and other recipes! 🙂

      Reply
  6. Christina says

    Posted on 4/24 at 10:11 am

    Now that I’ve made these 85 times I guess it’s time to leave a comment and say how much I love them. My bf is a pilot and these are the perfect breakfast food for traveling. So many of his coworkers make COLD instant oatmeal in styrofoam cups and while they’re all sitting up in the cockpit with their respective oatmeal foods they are so jealous of the cups. I’ve sent him the link to these multiple times as everyone asks for it. We’ve made them with cinnamon apples, bananas and walnuts, and mixed berry and they’re all so good! So thank you for creating the official pilot breakfast food!!!

    Reply
    • Erin says

      Posted on 8/5 at 1:51 pm

      Hi Christina! Thank you so much for your kind words!! I am so happy you both like them and thanks for sharing my recipe!! 🙂

      Reply
  7. Inez Miedema says

    Posted on 4/20 at 1:54 pm

    Super easy to make, healthy breakfast snack. I went for 1/2 portion to try them out first, but will make sure to make more soon.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 2:19 pm

      Hi Inez, thank you for your kind words! So happy you enjoyed them!

      Reply
  8. Leah says

    Posted on 4/2 at 11:45 am

    do you know around how many calories each one is? I just made them and they are delicious, but I do not want to be eating 1,000 calories of them! Thanks!

    Reply
    • Erin says

      Posted on 4/2 at 6:48 pm

      About 150 per cup!

      Reply
  9. Zoskia Ayala says

    Posted on 2/12 at 9:41 pm

    Love it, perfect for breakfast.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/9 at 9:20 pm

      Hi Zoskia, I am so happy you love them! 🙂

      Reply
  10. Sara says

    Posted on 8/21 at 7:41 pm

    Made these and they will be a staple in our house from now on! I did change the recipe to suit what we had in our house – I used quick oats, used vanilla almond milk, added lemon zest, and instead of doing the icing, we put honey on top. So good. They were gone in a day. Will double or triple the next batch!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/23 at 12:50 pm

      Love that idea to add lemon zest!! SO smart! I’m so glad you all like them 🙂

      Reply
  11. Kristen says

    Posted on 7/21 at 8:29 am

    These are sooo good. I can’t stop eating them.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/21 at 4:57 pm

      I love to hear that so much 🙂 Thanks for the review!!

      Reply
  12. Amanda says

    Posted on 5/28 at 1:03 pm

    Is there a way to sub out the eggs to make them vegan? Thanks!

    Reply
    • Erin says

      Posted on 5/28 at 8:19 pm

      I would try using two flax or chia eggs!! Should work!

      Reply
  13. Brianna says

    Posted on 4/4 at 11:08 am

    Perfect for breakfast. I used 2% milk and honey instead and still came out great. Could have been a little sweeter but otherwise a great replacement for blueberry muffins in the morning

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 4:18 pm

      Glad you enjoyed em Brianna! Add a little more honey next time for an extra sweetness!

      Reply
  14. Kendall says

    Posted on 4/4 at 10:52 am

    Such a delicious and filling little snack 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 4:17 pm

      Thanks, Kendall! 🙂

      Reply
  15. Veronica says

    Posted on 2/15 at 7:29 pm

    Is the sole purpose of the syrup to sweeten this recipe? Or is it used as a liquid ingredient as well? Just wondering if I used a little less syrup if it would alter the structure/texture of the muffins??

    Reply
    • Erin says

      Posted on 2/16 at 2:06 pm

      It helps with liquid too. You could add more milk as an alternative for a less sweet variety.

      Reply
  16. Courtney says

    Posted on 1/10 at 12:52 pm

    Erin these look fantastic! definitely adding these to my breakfast/ snack rotation next week!!

    Reply
    • Erin says

      Posted on 1/10 at 1:12 pm

      Thanks Courtney!! I think you will love them!

      Reply
  17. Greer Davis says

    Posted on 1/9 at 3:15 am

    How many calories and macros are in each of these if the recipe makes 12? Thanks so much, Greer

    Reply
    • Erin says

      Posted on 1/9 at 11:51 am

      Not sure about macros but about 120 calories! I’m going to be adding a nutrition label to my blog soon – stay tuned!

      ★★★★★

      Reply
  18. Sneh says

    Posted on 1/8 at 6:07 pm

    Hello!
    Can I sub flax egg instead of regular eggs for a vegan version?
    Also is sweetening with dates a good option? How many dates to use?
    Thanks!

    Reply
    • Erin says

      Posted on 1/8 at 6:16 pm

      Try with two flax eggs and let me know! Should work. You would need to grind the dates up into paste but it should work as well 🙂

      Reply
  19. Tori says

    Posted on 1/8 at 2:54 pm

    Can you use frozen blueberries?

    Reply
    • Erin says

      Posted on 1/8 at 3:38 pm

      Yes!

      Reply
  20. Tom says

    Posted on 1/8 at 10:56 am

    These are so good! Had for breakfast all week and a much better alternative to just oatmeal.

    ★★★★★

    Reply
    • Karna says

      Posted on 7/29 at 6:30 pm

      I’d love to make these ahead of time, does anyone know how long they last in the fridge and do they freeze well?
      These look so delicious!

      Reply
      • Erin says

        Posted on 7/30 at 12:55 pm

        They last for up to 5 days in the fridge or 3 months in the freezer! Just defrost a little before eating.

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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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