Easy Baked Oatmeal Cups with Blueberries
Delicious baked oatmeal cups filled with blueberries, perfect for breakfast or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups milk (dairy or dairy-free)
- 2 large eggs, room temperature
- 1/4 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Unsalted butter or coconut oil for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin with unsalted butter or coconut oil.
- In a large bowl, combine rolled oats, baking powder, cinnamon, and salt. Whisk until mixed.
- In a separate bowl, whisk together milk, eggs, maple syrup, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture. Stir gently until combined, being careful not to overmix.
- Fold in the blueberries gently to keep them whole.
- Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full.
- Bake for 25-30 minutes until golden and set but still moist inside. Check doneness with a toothpick.
- Let cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
These cups are versatile and can be customized with various fruits or sweeteners. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg