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Blueberry Baked Oatmeal Cups Recipe

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3.8 from 25 reviews

  • Author: Ezabella
  • Total Time: 40 minutes
  • Yield: 12 oatmeal cups
  • Diet: Vegetarian

Description

These Blueberry Baked Oatmeal Cups combine juicy blueberries, nutty oats, and a touch of turbinado sugar to create a slightly sweet, satisfying breakfast that’s perfect for busy mornings. Baked until golden and puffed, they are easy to make ahead and great to grab on the go.

Ingredients

Dry Ingredients

  • 3 cups old fashioned oats
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp turbinado sugar, to sprinkle on top

Wet Ingredients

  • 3 large eggs
  • 1 cup of milk
  • ½ cup apple sauce (or substitute with ½ cup mashed bananas)
  • 1 ½ cups blueberries, frozen or fresh

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cavity cupcake pan thoroughly with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, apple sauce, and milk until well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the oats, baking powder, and salt. Then add this dry mixture to the wet ingredients, stirring until everything is incorporated.
  4. Add Blueberries: Fold in the blueberries gently to distribute them evenly throughout the batter.
  5. Fill Cupcake Pan: The batter will be somewhat runny; this is normal. Using a large ice cream scoop or a ¼ cup measuring cup, divide the mixture evenly among the 12 cupcake cavities.
  6. Sprinkle Sugar: Lightly sprinkle the tops of each oatmeal cup with turbinado sugar to add a sweet, crunchy finish.
  7. Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are lightly golden and the cups have puffed up.
  8. Cool and Serve: Serve these oatmeal cups warm or chilled. They can be refrigerated for several days or frozen for up to a month for convenient breakfasts on busy mornings.

Notes

  • You can substitute mashed bananas for the applesauce for a different natural sweetness and flavor.
  • Use fresh or frozen blueberries; if using frozen, no need to thaw before mixing.
  • Make sure not to overfill the cupcake cavities to allow room for the oatmeal to rise.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
  • Reheat individually in the microwave for a quick breakfast option.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/blueberry-baked-oatmeal-cups-recipe/