Description
Delicious and nutritious Baked Blueberry Oatmeal Cups that make a perfect grab-and-go breakfast. Made with wholesome rolled oats, fresh blueberries, natural maple syrup, and optionally crunchy walnuts, these muffin-style oatmeal cups are baked to golden perfection. Ideal for meal prepping, they are gluten-free and packed with fiber, protein, and natural sweetness for a healthy start to your day.
Ingredients
Scale
Dry Ingredients
- 3 cups rolled oats
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1 cup milk of choice (almond milk used)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Add-Ins
- 1 cup fresh blueberries
- 1 cup chopped walnuts (optional)
Topping
- 2 tbsp powdered sugar
- Splash of water (to make powdered sugar glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt, whisking them together to evenly distribute.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the dry oat mixture, stirring until fully combined and the oats are moistened.
- Add Blueberries & Nuts: Gently fold in the fresh blueberries and chopped walnuts (if using) to the batter, taking care not to crush the berries.
- Fill Muffin Cups: Spoon the mixture into the prepared muffin tin, filling each cup all the way to the top for nicely shaped oatmeal cups.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 27 minutes, or until the oatmeal cups are golden on top and set in the center.
- Cool: Let the oatmeal cups cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This step helps them firm up and prevents breaking.
- Optional Glaze: For a simple glaze, mix the powdered sugar with a splash of water until desired consistency is reached and drizzle over cooled oatmeal cups.
- Storage: Store the oatmeal cups in the refrigerator for up to one week or freeze for up to six months for longer storage. Enjoy as a quick breakfast or snack.
Notes
- These oatmeal cups are perfect for meal prepping busy weekday mornings for a nutritious grab-and-go option.
- They are made with gluten-free rolled oats and naturally sweetened with maple syrup and blueberries.
- Walnuts are optional but add a nice crunch and healthy fats.
- Allow the cups to cool completely before glazing or storing to prevent sogginess.
- You can substitute the almond milk with any milk of your choice or a dairy-free alternative.
- Freezing the oatmeal cups extends their shelf life and makes reheating easy.
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 10.7 g
- Sodium: 78.5 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 3.1 g
- Protein: 5.3 g
- Cholesterol: 31 mg
