stack of baked blueberry oatmeal cups

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


  • 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


  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