Home » Breakfast » Baked Blueberry Oatmeal Cups
by Danielle on Feb 15, 2016 (updated Jan 20, 2021) 51 comments »
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4.80 from 10 ratings
These Blueberry Baked OatmealCups are easy to make and perfect to enjoy for breakfast throughout the week!
I don’t know about you, but the start of a new week always feels like a fresh start to me. After the weekend, I’m ready to get back to eating betterand start my mornings with a lighter and healthier breakfast option.
Since I work a full-time job along with maintaining a blog, I’m usually up early in the mornings working on blog workbefore the day even starts. Sometimes I tend to get so into working that I forget to evenmake something for breakfast. I know, I know.
But lately, I’ve been working on some easy options that I can enjoy throughout the week or take on the go and these healthy baked oatmeal cupsfit the bill!
These little oatmeal cups have a slightly soft and chewy texture and they make a pretty healthy breakfast too. They’re lightly sweetened with some honey and just a touch of brown sugar.
And the fresh blueberries on top? They really make these! They add a nice pop of fresh fruit that pairs perfectly with the oatmeal cups.
Recipe Ingredients
These easy blueberry baked oatmeal cups are made with simple ingredients you likely have on hand already. Here’s what goes into this recipe:
- Oats: You’ll need to use old-fashioned rolled oats for this recipe.
- Baking powder:Gives the oatmeal cups a little lift and prevents them from being too dense.
- Cinnamon and salt:Flavors the blueberry baked oatmeal.
- Milk:You can use any kind of milk you’d like.
- Eggs:Helps bind the baked oatmeal cups together and makes them sturdy enough to eat on the go.
- Honey and brown sugar:If you prefer a sweeter version, you can feel free to increase the brown sugar from 2 tablespoons to 1/4 cup. But, I actually prefer these oatmeal cups as written in the recipe.
- Vanilla extract:Pure vanilla will deliver the strongest flavor.
- Blueberries:I’ve only made this recipe using fresh blueberries. You can likely use frozen berries, but you’ll need to add a few minutes to the bake time.
How to Make Blueberry Baked Oatmeal Cups
Simply whisk together the wet ingredients in one bowl and the dry in another. Add the wet ingredients to the dry and stir to combine.
Spoon the batter into 12 greased muffin cups, then dot with fresh berries. Bake until the tops are golden and set.
Storage and Freezing Instructions
Store blueberry oatmeal cups in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. To thaw, place in the fridge overnight or gently reheat in the microwave.
Baking Tips
- I made these as blueberry baked oatmeal cups, but you’re welcome to use any fresh berries you have on hand.
- Do not use instant or steel cut oats in this recipe. Instant oats won’t be chewy enough, and steel cut oats will end up being too crunchy.
- If using frozen blueberries, do not thaw them first. You may need to add a couple minutes to the bake time.
More Baked Oatmeal Recipes to Try!
- Apple Cinnamon Baked Oatmeal Cups
- Blueberry Banana Baked Oatmeal
- Banana Baked Oatmeal Cups
Blueberry Baked Oatmeal Cups
4.80 from 10 ratings
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
These Blueberry Baked OatmealCups are easy to make and perfect to enjoy for breakfast throughout the week!
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Ingredients
Servings: 12 oatmeal cups
- 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
Instructions
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.
Notes
Storage instructions:Store oatmeal cups in an airtight container in the refrigerator for up to five days.
Cuisine: American
Course: Breakfast
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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originally published on Feb 15, 2016 (last updated Jan 20, 2021)
51 commentsLeave a comment »
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51 comments on “Baked Blueberry Oatmeal Cups”
Jen | Baked by an Introvert —Reply
I’m bad about skipping breakfast too! Usually breakfast turns into an early lunch for me. These oatmeal cups would be great to have on hand! Love blueberries!!
Danielle —Reply
Same here, Jen! Thank you 🙂
Ms. Donna Gradert —Reply
Do you know how many calories are in ONE of the blueberry muffins? Thank you
Danielle —Reply
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Medha @ Whisk & Shout —Reply
I’m the WORST at fitting in breakfast! These delicious oatmeal cups would eliminate the hassle of making breakfast on busy mornings 🙂
marcie —Reply
I love baked oatmeal, and making them into cups is such a great idea! I love how portable these are and yes to the blueberries!
Danielle —Reply
Thanks, Marcie!
Melissa —Reply
Do you think frozen blueberries would work, or would it make them soggy?
Danielle —Reply
I think frozen blueberries would probably work fine in these!
Gayle @ Pumpkin 'N Spice —Reply
The purple acai blueberry is my new favorite tea! Sounds like it goes perfectly with these oatmeal cups. I sometimes forget or even skip breakfast, too. What a fun and easy grab-n-go breakfast for busy mornings!
Danielle —Reply
It really does pair perfectly, I actually had both for breakfast this morning! 🙂
Rachel @ Bakerita —Reply
Ooh I’m loving these baked oatmeal cups – they look and sound absolutely delicious, and they’re such a perfect grab n go breakfast 🙂
mira —Reply
I’ve decided not to skip breakfast anymore! These muffins have my favorite ingredients! Love them! Pinned!
Danielle —Reply
Thanks, Mira!
Make ahead breakfasts like these oatmeal cups save me in the morning! Mornings are busy in my house, and I also try to get up early to get some blog work done before the kids are up. Having something ready that I can grab and eat at my computer is so handy! These look so good with the blueberries and I can’t wait to try them!
Danielle —Reply
Sounds like your mornings are about like mine! Well, minus the little ones 😉 Thank you, Kristine!
Mir —Reply
I like these cups so much better than oatmeal in a bowl. I need a little more structure to my oatmeal. These are fantastic!
These muffins look SO much more convenient than making a whole pan of baked oatmeal! Plus they’re transportable which means I can have them anytime right? They look beyond incredible, Danielle!
Danielle —Reply
Haha I like the way you think, Sarah!
I love having breakfast like this on hand for when mornings get crazy!
Megan - The Emotional Baker —Reply
Wow! These oatmeal cups are gorgeous 🙂 I’m sure they make an awesome breakfast!
annie@ciaochowbambina —Reply
These are fantastic! I feel like I could just pluck one right off the screen! Your pictures are delicious!
Danielle —Reply
Thank you, Annie!
Kelly —Reply
We love baked oatmeal, and making them into cups is such a great idea! They look amazing! Perfect healthy breakfast for on the go!
Megha —Reply
I too love blueberries. Oats is an essential part of my meal. Thanks for sharing the recipe.
Barb Stroup —Reply
I made these and they are absolutely fantastic!! I will make them again!
Danielle —Reply
So happy to hear that you liked them! I’ve made these several times and we love them too 🙂
Jess —Reply
Can these go in the freezer?
Looking forward to giving them a try!Danielle —Reply
Yes, these freeze great! I just warm them up in the microwave for about 30 seconds 🙂
Karina —Reply
Hi ! Thanks for sharing this recipe ! I am actually making these right now, but the batter seem to liquid, is it really ok ? Should I use oatmeal cooked instant of raw ?
Thanks !Danielle —Reply
Yes, the oats will absorb it as they bake. I don’t suggest cooking the oats either, it would change the texture of these oatmeal cups.
jody —Reply
Can you use muffin liners instead of spraying?
Danielle —Reply
I wouldn’t suggest it unless you spray the muffin liners because baked oatmeal tends to stick to them.
katie —Reply
Do you know the weight watchers points on these muffins?
Danielle —Reply
I’m not familiar with weight watchers points, Katie. I would suggest plugging the ingredients into an online calculator to get an estimate.
Ruth —Reply
4 points, when I entered it into the WW app.
I was also interested in the protein amount. So as Danielle suggested, I tried an online nutritional calculator from Very Well Fit. It was fun, I could copy and paste and viola…get the answer.
Mary Lehett —Reply
I love this recipe. I have made it multiple times using frozen blueberries. I freeze them. They make a perfect breakfast. Thank you!
Kasey —Reply
I’m really slack with breakfast and was on the hunt for some ideas that are quick and easy. Gave these a go and omg so good! Think next time I’ll mix the blueberries through the mixture. Already brainstorming with different fruit ideas. Thank you ?
Danielle —Reply
So glad you liked the oatmeal cups, Kasey!
Esther —Reply
Can I add banana to the recipe? If so, how much? Also, I tend to like my oatmeal on the crunchy side…can I bake them a bit longer so they have more of a crunch like texture?
Thank you?Danielle —Reply
You could try this recipe instead and bake it as oatmeal cups for about the same time. Even if you bake it longer, it will likely stay a little soft since that’s just the texture of it.
Esther M Haggard —Reply
It’s seriously almost 1 am and I’m baking these for the 3rd time as I’m writing! I couldn’t sleep because I just had to have these right now! The last batch I made (I’m not ashamed to admit) I ate myself!
Easy, yummy, healthy, Thank you!!Danielle —Reply
So glad you enjoyed the recipe, Esther!
Kelly —Reply
Very tasty, and my toddler loves them. But they are SUPER crumbly and the oats on the top didn’t cook at all. Not nearly enough liquid. I found a similar recipe with 2 cups oats and 1 3/4 cups milk. Trying these proportions as I type. But definitely needs more liquid than 3 cups oats to 1 cup milk.
Nechama —Reply
Can I use instant oats?
Danielle —Reply
That should be fine!
Annemarie —Reply
Love these for my morning commute to work! They are perfect. I also made them minis and added chopped nuts. Delicious!
Sarah —Reply
Simple ingredients, simple to make, and absolutely delicious. I am so thankful for this alternative to breakfast bars for my high school aged kids. They can grab one or two and head to school. I can’t wait to start experimenting with other fruits and add-ins!
Ruth —Reply
These are a fun breakfast treat, with traditional milk and heated or room temperature/cold and frosted with a nut butter.
I’ve made them several times, neat to store in the freezer and take some out to thaw overnight at times in the frig.
Kathleen —Reply
I love this recipe and have made it multiple times. I’ve changed it up by using chopped apples or peaches instead of the blueberries and they both work out great. I use whatever fruit I happen to have on hand.
