These healthy blueberry baked oatmeal cups are the perfect on-the-go option for a nutritious breakfast, snack, or workout fuel.
I’m constantly on the look out for make-ahead breakfast or snack options that are both healthy and fuss free.
I developed these muffins when I needed more healthy breakfast options for my oldest daughter. She’s not much of a breakfast eater so I needed something that I could send with her on the way to school that is filling, nutritious, and delicious.
These were the perfect choice.
What are baked oatmeal cups?
Baked oatmeal cups resemble a muffin but they are actually little cups of oatmeal that has been poured into muffin tins and then baked off. It’s like a bowl of oatmeal…in a cup…but muffin-like.
Baked oatmeal cups variations
For this recipe I used blueberries. There is also a banana mixed into the batter and I find the banana helps create the perfect texture and sweetness.
Don’t like blueberries?
The possibilities are endless with the flavors you can create out to the oatmeal batter. Just swap out the blueberries with whatever fruit you prefer. However, I recommend keeping the banana for a little extra sweetness and for a consistent texture. Here are few baked oatmeal flavor options:
- apple cinnamon
- cinnamon maple
- dark chocolate
- cinnamon zucchini
Can you freeze baked oatmeal cups?
These baked oatmeal cups freeze beautifully!
Just set them 1-inch apart on a tray in the freezer until frozen. Then transfer them to a freezer safe container or freezer bag.
How to make blueberry baked oatmeal cups
Add all of the ingredients (minus the blueberries) to a medium bowl. Make sure your banana is mashed well or you might wind up with huge banana chunks. Which isn’t necessarily a bad thing. I just prefer my bananas well incorporated.
Mix all of the ingredients well.
Next, fold in the blueberries. Fresh or frozen is fine. If you use frozen, you may need to increase your baking time a bit.
Then evenly distribute the batter between 9 well greased muffin tins and bake until golden brown.
These blueberry baked oatmeal cups couldn’t be easier to make!
Blueberry Baked Oatmeal Cups
- 1 large egg
- 1 large very ripe banana mashed
- ¼ cup plain Greek yogurt (or coconut milk yogurt alternative if dairy-free)
- ¼ cup light brown sugar firmly packed
- 2 tablespoon honey or sugar
- ¾ teaspoon pure vanilla extract
- ½ cup white whole wheat pastry flour
- 1 cup old fashioned oats
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 ¼ cup blueberries
- Preheat the oven to 350 degrees.
- Grease 9 standard muffin tins.
- Add all of the ingredients (minus the blueberries) to a medium bowl.
- Mix well and then gently fold in the blueberries.
- Divide the batter between 9 well greased muffin tins (about ¼ cup batter each).
- Bake 17-20 minutes or until golden brown.
- Allow to cool at least 10 minutes before serving.
Cindy Mom, the Lunch Lady says
I love baked oatmeal. I used to make this every week at the daycare center I cooked at. So delicious!
These healthy muffins look fabulous! I’m
always looking for a grab and go breakfast for myself and the kids.
Thank you Jess! Anything make ahead and healthy makes mom life soooo much easier.
These are so delicious and the yogurt makes them nice and moist. This will be go-to for my family for sure!!
Thank you Emily! I just baked a new batch to keep in the freezer. Breakfast is done!
My mom used to make cupcakes with bananas and oats. I like that you add cinnamon, it brings that warm Christmassy feeling anytime you eat them. I’ll bake a batch for lunch boxes.