Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 66 reviews
  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Deliciously wholesome Baked Blueberry Oatmeal Cups make a perfect grab-and-go breakfast or snack. Made with gluten-free rolled oats, fresh blueberries, and naturally sweetened with maple syrup, these muffin-style oatmeal cups combine wholesome ingredients with comforting flavors. They bake up moist, tender, and slightly spiced with cinnamon, enriched with chopped walnuts for a satisfying crunch. Ideal for meal prep, they stay fresh in the fridge for up to a week or can be frozen for longer storage.

Ingredients

Scale

Dry Ingredients

  • 3 cups rolled oats
  • 1 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt

Wet Ingredients

  • 2 eggs
  • 1 cup milk of choice (almond milk recommended)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Add-ins

  • 1 cup fresh blueberries
  • 1 cup chopped walnuts (optional)

Topping

  • 2 tbsp powdered sugar
  • Splash of water (to achieve desired consistency for topping)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the oatmeal cups.
  2. Prepare the muffin tin: Lightly grease your muffin tin or line it with paper liners to prevent sticking.
  3. Combine dry ingredients: In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
  4. Mix wet ingredients: In a separate medium bowl, beat the eggs with almond milk, maple syrup, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients and stir gently until fully incorporated to form a thick batter.
  6. Fold in add-ins: Carefully fold in fresh blueberries and chopped walnuts (if using) to evenly distribute without crushing the berries.
  7. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely shaped muffins.
  8. Bake: Place the muffin tin in the preheated oven and bake for 25 to 27 minutes, or until golden and set in the center.
  9. Cool in the pan: Allow the oatmeal cups to cool in the muffin tin for 10 minutes to firm up before removing.
  10. Transfer and cool completely: Remove the muffins from the tin and transfer to a wire rack to cool fully, ensuring they hold their shape.
  11. Optional topping: Mix the powdered sugar with a splash of water to create a glaze and drizzle over cooled muffins if desired.
  12. Storage: Store cooled oatmeal cups in the refrigerator for up to one week or freeze up to six months for meal prep convenience.

Notes

  • Baked Blueberry Oatmeal Cups are an ideal meal-prep breakfast, providing wholesome nutrients and swift grab-and-go convenience for busy mornings.
  • Use gluten-free rolled oats to keep the recipe suitable for gluten-sensitive individuals.
  • Maple syrup and fresh blueberries provide natural sweetness, reducing the need for added sugars.
  • Walnuts add crunch and healthy fats but can be omitted for nut-free preferences.
  • Cool muffins completely before freezing to maintain texture and prevent sogginess upon reheating.
  • These oatmeal cups can be reheated in the microwave for about 30 seconds for a warm, comforting breakfast.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 202
  • Sugar: 10.7 g
  • Sodium: 78.5 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: Estimated 6.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27.4 g
  • Fiber: 3.1 g
  • Protein: 5.3 g
  • Cholesterol: 31 mg

Find it online: https://tastyrates.com/blueberry-baked-oatmeal-cups-recipe/