Baked Blueberry Oatmeal Cups

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.

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

Blueberry Almond Baked Oatmeal Cups

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12


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


  • 3 cups 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


  1. 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.
  2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  3. 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.
  4. 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.
  5. Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and sliced almonds.
  6. 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.


  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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 oatmeal cup
  • Calories: 139
  • Sugar: 6g
  • Fat: 4g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 4g

Keywords: blueberry almond baked oatmeal cups

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  1. 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!

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

  3. 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.)


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