These Blueberry Baked Oatmeal Cups are easy to make and perfect to enjoy for breakfast throughout the week!
I don’t know about you, but the start of a new week always feels like a fresh start to me. After the weekend, I’m ready to get back to eating better and start my mornings with a lighter and healthier breakfast option.
Since I work a full-time job along with maintaining a blog, I’m usually up early in the mornings working on blog work before the day even starts. Sometimes I tend to get so into working that I forget to even make something for breakfast. I know, I know.
But lately, I’ve been working on some easy options that I can enjoy throughout the week or take on the go and these healthy baked oatmeal cups fit the bill!
These little oatmeal cups have a slightly soft and chewy texture and they make a pretty healthy breakfast too. They’re lightly sweetened with some honey and just a touch of brown sugar.
And the fresh blueberries on top? They really make these! They add a nice pop of fresh fruit that pairs perfectly with the oatmeal cups.
These easy blueberry baked oatmeal cups are made with simple ingredients you likely have on hand already. Here’s what goes into this recipe:
- Oats: You’ll need to use old-fashioned rolled oats for this recipe.
- Baking powder: Gives the oatmeal cups a little lift and prevents them from being too dense.
- Cinnamon and salt: Flavors the blueberry baked oatmeal.
- Milk: You can use any kind of milk you’d like.
- Eggs: Helps bind the baked oatmeal cups together and makes them sturdy enough to eat on the go.
- Honey and brown sugar: If you prefer a sweeter version, you can feel free to increase the brown sugar from 2 tablespoons to 1/4 cup. But, I actually prefer these oatmeal cups as written in the recipe.
- Vanilla extract: Pure vanilla will deliver the strongest flavor.
- Blueberries: I’ve only made this recipe using fresh blueberries. You can likely use frozen berries, but you’ll need to add a few minutes to the bake time.
How to Make Blueberry Baked Oatmeal Cups
Simply whisk together the wet ingredients in one bowl and the dry in another. Add the wet ingredients to the dry and stir to combine.
Spoon the batter into 12 greased muffin cups, then dot with fresh berries. Bake until the tops are golden and set.
Storage and Freezing Instructions
Store blueberry oatmeal cups in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. To thaw, place in the fridge overnight or gently reheat in the microwave.
- I made these as blueberry baked oatmeal cups, but you’re welcome to use any fresh berries you have on hand.
- Do not use instant or steel cut oats in this recipe. Instant oats won’t be chewy enough, and steel cut oats will end up being too crunchy.
- If using frozen blueberries, do not thaw them first. You may need to add a couple minutes to the bake time.
More Baked Oatmeal Recipes to Try!
Blueberry Baked Oatmeal Cups
- 3 cups (300 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (240 ml) milk any kind
- 2 large eggs
- 1/4 cup honey
- 2 tablespoons (25 grams) light or dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
- Add the oats, baking powder, cinnamon, and salt to a large bowl and mix until well combined.
- In a separate bowl, mix together the milk, eggs, honey, brown sugar, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until well combined (the mixture will be a little wet, this is okay).
- Using a scoop or large spoon, evenly distribute the mixture between all 12 cavities in the muffin pan. Make sure to get an even amount of the oats and liquid in each cup. Evenly distribute the blueberries between all of the oatmeal cups and gently press them into the top (or you can mix them in with the mixture instead).
- Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are firm. Remove from the oven and cool in the pan for 5-10 minutes.
- Remove the oatmeal cups from the pan and transfer to a wire rack to finish cooling.