Baked Blueberry Oatmeal Cups

DF GF V VG

Studded with blueberries and sliced almonds, these blueberry almond baked oatmeal cups work great with fresh or frozen blueberries.

As you probably know, I’m a huge fan of baked oatmeals but want to know what I might love even more than baked oatmeal casseroles? Baked oatmeal cups. For starters, they are adorable and a personal sized breakfast or snack. They are also insanely easy to prepare and the perfect meal prep recipe! Easy and healthy? Sold!

Plate with blueberry baked oatmeal cups and oatmeal cups, blueberries, a bowl of blueberries and almond slivers are around on the table.

It’s no secret that a healthy breakfast starts your day off on the right foot. When I have a well-rounded, satisfying breakfast, I feel like I set my whole day up for success. But what do I consider a healthy breakfast? A combination of lean protein, fiber and healthy fats. These baked oatmeal cups are packed with all three but if you want to kick it up a notch, have a hard boiled egg on the side or enjoy with nut butter. You’ll be satisfied until lunch, promise!

Three almond blueberry baked oatmeal cups on a plate.

Baked Blueberry Oatmeal Cup Ingredients

  • rolled oats
  • cinnamon, baking powder, vanilla extract and sea salt
  • milk – I like using unsweetened vanilla almond milk but any type works!
  • ground flaxseed – you’ll use this to make a flaxseed egg which keeps these oatmeal cups vegan.
  • unsweetened applesauce
  • maple syrup
  • almond butter
  • blueberries – either fresh or frozen blueberries work for this recipe.
  • sliced almonds

Muffin tin with blueberry baked oatmeal cups topped with almonds and blueberries.

Prep and Storage Tips

Lucky for you, this recipe is already designed for meal prep – no adjustments need to be made to the recipe! Having said that, I do have some storage tips because that is an important second step!

Let the oatmeal cups cool completely before putting in an airtight container. If you don’t let them cool completely, the heat will create condensation in the container which means soggy oatmeal and no one wants that… If you’ll be eating throughout the week, store in the refrigerator. If you plan to save these for the long haul, store in the freezer for up to three months.

When you’re ready to enjoy, you can eat them cold but I highly recommend you pop them in the microwave or toaster oven (my preferred method) to heat them up a bit. Eat on their own or with a little nut butter.

Three blueberry almond baked oatmeal cups on a plate.

More Baked Oatmeal Cup Recipes:

If you make these blueberry oatmeal cups, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

Blueberry Almond Baked Oatmeal Cups

4 from 5 votes
Studded with  blueberries and sliced almonds, these blueberry almond baked oatmeal cups work great with fresh or frozen blueberries.
Plate with blueberry baked oatmeal cups and oatmeal cups, blueberries, a bowl of blueberries and almond slivers are around on the table.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups milk, I like using unsweetened vanilla almond milk
  • 2 Tablespoons ground flaxseed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 Tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1/4 cup blueberries, divided
  • 2 Tablespoons sliced almonds, divided

Instructions
 

  • Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
  • In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  • In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: applesauce, maple syrup, nut butter and vanilla.
  • Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine. Fold in 1/8 cup of the blueberries and 1 Tablespoon of sliced almonds.
  • Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and sliced almonds.
  • Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer. If frozen, you'll need to take your cups out of the freezer and put them in the fridge the night before to thaw.

Notes

  1. To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Nutrition

Serving: 1oatmeal cup Calories: 139kcal Carbohydrates: 23g Protein: 4g Fat: 4g Fiber: 4g Sugar: 6g
Course: Breakfast
Cuisine: American
Keyword: blueberry almond baked oatmeal cups

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    8 comments
    1. Jennifer Malta
      October 16, 2021 AT 10:42 am

      My 7 year old has sensory issues and hates the texture of the oats. do you think the recipe will come out ok if I chop the oats in my blender to a flour consistency? The taste and healthy ingredients he loves. He just can’t get past the texture.

      1. Brittany Mullins
        October 18, 2021 AT 1:51 am

        I think they’ll turn out, but they might be more on the dense side with the oat flour. Let me know if you end up trying it and how they turn out!

    2. snausage
      July 11, 2020 AT 10:41 am

      5 stars
      I have made these 3x now and consider them a staple for breakfast options. I increased the amount of maple syrup but otherwise followed the recipe exactly. Delicious!

      1. Brittany Mullins
        July 13, 2020 AT 12:45 pm

        So glad you’re loving these blueberry oatmeal cups, Kelly! Thanks for taking the time to leave a comment + star rating. I so appreciate it. 🙂

    3. Ana
      February 11, 2020 AT 8:39 pm

      5 stars
      Delicious — flavorful and moist! I use the banana recipe as the base. It’s a great combo with all other additions. Thank you!

      1. Brittany Mullins
        February 12, 2020 AT 9:24 pm

        Ahh yay!! So glad you enjoyed these oatmeal cups, Ana. Thanks for coming back to leave a comment + star rating. It means the world to me. <3

    4. MommyNeesh
      October 20, 2019 AT 7:55 pm

      Hi! 2 questions:

      1 – can i use steel cut oats for this? i have pretty much a brand new container that i need to use up.

      2 – will these hold in the fridge all week if i make them on Sunday so that i can eat them M-F? (i would prefer not to freeze if I’m going to eat them w/in a reasonable time-frame.)

      Thanks!

      1. Brittany Mullins
        October 21, 2019 AT 1:07 am

        Hi Kaneesha! I’ve never made this recipe with steel cut oats and I wouldn’t recommend it. Rolled oats work best! If you’re looking to make a recipe with steel cut oats I have a few recipes on the blog that call for steel cut oats: Creamy Steel Cut Oats, Apple Cinnamon Baked Steel Cut Oatmeal, Slow Cooker Pumpkin Pie Oatmeal, and Slow Cooker Apple Cinnamon Oatmeal.

        To answer your second question, yes these baked cups are perfect for meal prep and will last for up to 7 days in the fridge!

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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