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Three blueberry baked oatmeal cups on a white plate with fresh berries.
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4.67 from 6 votes

Blueberry Baked Oatmeal Cups

These Blueberry Baked Oatmeal Cups are easy to make and perfect to enjoy for breakfast throughout the week!
Course Breakfast
Cuisine American
Keyword baked oatmeal cup, blueberry oatmeal cups
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 oatmeal cups
Author Danielle


  • 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.


Storage instructions: Store oatmeal cups in an airtight container in the refrigerator for up to five days.