Description
Deliciously wholesome Baked Blueberry Oatmeal Cups make a perfect grab-and-go breakfast or snack. Made with gluten-free rolled oats, fresh blueberries, and naturally sweetened with maple syrup, these muffin-style oatmeal cups combine wholesome ingredients with comforting flavors.
Ingredients
Scale
- 3 cups rolled oats
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 cup milk of choice (almond milk recommended)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup chopped walnuts (optional)
- 2 tbsp powdered sugar
- Splash of water (to achieve desired consistency for topping)
Instructions
- Set your oven to 350°F (175°C) to prepare for baking the oatmeal cups.
- Lightly grease your muffin tin or line it with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- In a separate medium bowl, beat the eggs with almond milk, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the bowl with dry ingredients and stir gently until fully incorporated to form a thick batter.
- Carefully fold in fresh blueberries and chopped walnuts (if using) to evenly distribute without crushing the berries.
- Spoon the batter into the prepared muffin tin, filling each cup to the top for nicely shaped muffins.
- Place the muffin tin in the preheated oven and bake for 25 to 27 minutes, or until golden and set in the center.
- Allow the oatmeal cups to cool in the muffin tin for 10 minutes to firm up before removing.
- Remove the muffins from the tin and transfer to a wire rack to cool fully, ensuring they hold their shape.
- Mix the powdered sugar with a splash of water to create a glaze and drizzle over cooled muffins if desired.
- Store cooled oatmeal cups in the refrigerator for up to one week or freeze up to six months for meal prep convenience.
Notes
- These oatmeal cups are ideal for meal prep.
- They stay fresh in the fridge for up to a week.
- Frozen cups can last up to six months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 202
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7.4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6.9 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 3 g
- Protein: 5.3 g
- Cholesterol: 70 mg