These simple blueberry baked oatmeal cups are a healthy and easy recipe to meal prep. They’re gluten free, vegan friendly, perfect for a quick snack or on the go breakfast!
New favorite recipe alert! These blueberry baked oatmeal cups are hearty yet light, gluten free, vegan friendly, and pack a generous 7 grams of protein per serving.
When you bake oats, whether in things like these oatmeal cups or regular baked oatmeal, what happens is you get a really nice cake-like texture that I’m slightly obsessed with.
They’re perfect for breakfast, a quick snack, or even a healthy breakfast with a dollop of whipped cream on top! All you need is about 30 minutes (with only 10 minutes of prep) and a few simple ingredients.
Key Ingredients and substitutions
Oats. I used a mix of rolled/old fashioned oats and quick oats in these baked oatmeal cups. I prefer the texture this way, but if you only have one of those, just use all of that! I always buy certified gluten free oats because they can be contaminated during processing, so be sure to check the label if you are baking for someone with celiac disease.
Banana & apple sauce. Both of these will act to bind the ingredients together as well as naturally sweeten the oatmeal.
Maple syrup. Either maple syrup or honey will be our sweetener for this recipe. I do not recommend a granulated sugar here, liquid is best.
Milk. I used soy milk because it has a higher protein content, but truly any type of milk will work. Vanilla, regular, sweetened, unsweetened, dairy, non-dairy etc.
Egg. This will add a bit of protein as well as bind all of the ingredients together. Feel free to sub for more apple sauce or a flax egg for a vegan version.
Mash banana. Mash directly in your mixing bowl until no large chunks remain.
Whisk wet ingredients. Next, whisk in the milk, egg, apple sauce, vanilla, apple sauce, and nut butter until everything is well combined.
Fold in dry ingredients. This includes the oats, cinnamon, baking soda and salt. Mix until combined.
Add blueberries. Fold in using a rubber spatula, trying not to squish them too much! You can use fresh or frozen berries here.
Add to pan and bake. Scoop into your prepared muffin tin, and bake for about 25 minutes.
Cool and serve. Let cool before serving so they have a chance to firm up.
Can I make them vegan?
Yes! Instead of the egg, you can either add in 3 tablespoons more apple sauce or use a flax egg. To make the flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water. Whisk together and set aside to thicken.
Make it a meal!
I love serving these baked oatmeal cups with some greek yogurt and nut butter drizzled on top to make it more of a completely breakfast. They would also be great on top of some chia pudding. You can also just spread on a spoonful of peanut butter and take these on the go!
Frequently asked questions
Should I use fresh or frozen berries?
Either! I personally think fresh works best, but if you only have frozen, that will be fine. You will need to extend the bake time by a few minutes to account for the added moisture. The berries will also bleed into the batter and change the color a bit before they bake.
How should I store baked oatmeal?
In the fridge! I do not recommend storing these like you would muffins, they have a lot of perishable ingredients in them and therefore do best in the fridge. I like to keep them in a container for up to 5-7 days.
Oddly enough, I like them cold, but you can definitely reheat them in the microwave until warm.
Can I use another berry or chocolate chips?
Yes! You can definitely sub the blueberries for another berry such as blackberries or raspberries. You are also welcome to add in some lemon zest, or even chocolate chips for a flavor variation.
More breakfast recipes to try!
Baked Blueberry Oatmeal Cups
by: claire cary
- 1 large ripe banana
- ¼ cup apple sauce
- ¼ cup maple syrup
- 1 cup + 2 tbsp milk of choice dairy or non-dairy
- ¼ cup nut butter of choice I like almond
- 1 egg see notes for vegan
- 2 teaspoons vanilla
- 1 cup rolled oats
- 1 ½ cup quick oats
- ¼ cup sliced almonds
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cup blueberries
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside.
- Mash the banana in a medium mixing bowl.
- Add in all wet ingredients and whisk together until smooth.
- Add in the dry ingredients aside from the blueberries and fold with a rubber spatula until well incorporated.
- Add in the blueberries and fold together.
- Scoop into the prepared pan, filling each to the top.
- Bake for 23-28 minutes or until an inserted toothpick comes out clean.
- Let cool in the pan for a few minutes, then remove and place on a wire rack to finish cooling.