Blueberry Baked Oatmeal Cups

Blueberry Baked Oatmeal Cups is a healthy one bowl breakfast idea that you can meal prep for the whole week! It’s gluten-free, plus you have a vegan option!

If you want an easy nutritious breakfast recipe, check out these amazing Blueberry Baked Oatmeal Cups! You can meal prep them ahead of the time and grab and go in the morning.

Ingredients for Baked Oatmeal Cups

There are 4 main ingredients from this recipe:

• Old-Fashioned Oats. Make sure you use old-fashioned oats and not quick oats. So, they won’t overcook and will keep the texture.
• Milk. You can use milk of your choice: plant based or dairy. It will keep the oats moist.
• Eggs. Eggs are a great binder for baking. For vegan option, use Flex Eggs (see notes at the bottom).
• Maple Syrup. A great natural sweetener. You also can use honey or agave syrup.

Also, there are optional ingredients:

• Vanilla Extract. Will add more aroma to the oatmeal cups.
• Salt. To balance the sweetness.
• Cinnamon. Will give a perfect touch to any baking goods.

How to make Blueberry Baked Oatmeal Cups

Preheat the oven to 350°F. Grease the baking pan with melted butter or coconut oil and set aside (Photos 13-14).

In a large mixing bowl, whisk milk, eggs, maple syrup, and vanilla extract (Photos 1-6).

Add old-fashioned oats, salt, and cinnamon, and fold it in (Photos 7-10).

Add blueberries and fold (Photos 11-12).

Divide the mixture between 12 muffin cups and bake at 350°F for 25-30 minutes (Photos 15-16).

When done, let them sit in the baking pan for 5 minutes before serving.

How to store baked oatmeal cups 

Refrigerate. Place oatmeal cups in an air tight container and refrigerate for up to 5 days.

Freeze. Individually cover each oatmeal cup with foil and place in a container. They will keep fresh in the freezer for up to 3 months.

How to reheat Baked Oatmeal Cups

To reheat oatmeal cups, you can simply reheat them in a microwave or bake in the oven for about 5 minutes.

How to make Vegan Oatmeal Cups

If you want to make these Oatmeal Cups vegan, you can just make a FLAX EGG instead of using a regular egg.

1 EGG = 1 tbsp ground flaxseed + 2 ½ tbsp water

Just mix them together and set aside for 5 minutes to thicken.

Also, make sure you use a plant-based milk and grease the muffin pan with coconut oil.

MORE BREAKFAST RECIPES YOU MIGHT LIKE:

• Healthy Banana Chocolate Chip Muffins
• Instant Pot Oatmeal
• Sweet Potato Breakfast Hash
• Carrot Zucchini Muffins
• Breakfast Tacos
• Healthy Oatmeal Blueberry Muffins

Print Recipe

Blueberry Baked Oatmeal Cups

Blueberry Baked Oatmeal Cups is a healthy one bowl breakfast idea that you can meal prep for the whole week! It’s gluten-free, plus you have a vegan option!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Servings: 12 Oatmeal Cups

Calories: 133kcal

Author: Veronika's Kitchen

Ingredients

• 1 cup milk plant based or dairy
• 2 large eggs room temperature
• ½ cup maple syrup
• ½ teaspoon vanilla extract
• 3 cups old-fashioned oats
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup blueberries

Instructions

• Preheat the oven to 350°F. Grease the baking pan with melted butter or coconut oil and set aside.
• In a large mixing bowl, whisk milk, eggs, maple syrup, and vanilla extract.
• Add old-fashioned oats, salt, and cinnamon, and fold it in.
• Add blueberries and fold.
• Divide the mixture between 12 muffin cups and bake at 350°F for 25-30 minutes.
• When done, let them sit in the baking pan for 5 minutes before serving.

Video

Notes

How to Refrigerate. Place the baked oatmeal cups in an air tight container and refrigerate for up to 5 days.

How to Freeze. Individually cover each oatmeal cup with foil and place in a container. They will keep fresh in the freezer for up to 3 months.

How to Reheat. To reheat the baked oatmeal cups, you can simply reheat them in a microwave or bake in the oven for about 5 minutes.

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 140mg | Fiber: 2g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

Tried this recipe?If you make this recipe, I'd love to see pictures of your creation on Instagram! Tag me @VeronikasKitchen!