Start your day right with these wholesome Blueberry Oatmeal Cups!
Packed with fiber-rich oats, plant-based protein from nut butter, and natural sweetness from bananas and maple syrup, they’re a healthy, satisfying breakfast or snack.
Vegan-friendly and easy to prep ahead, these cups are perfect for busy mornings, providing good fats, essential nutrients, and a delicious, guilt-free treat on the go.
Blueberry Baked Oatmeal Cups
Equipment
- 12-Cup Muffin Tin
- Muffin liners (12)
- Medium mixing bowl
- Rubber Spatula
- Whisk
Ingredients
Wet Ingredients:
- 1 large ripe banana
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 cup + 2 tbsp milk dairy or non-dairy
- ¼ cup almond butter or nut butter of choice
- 1 large egg or flax egg for vegan option
- 2 tsp vanilla extract
Dry Ingredients:
- 1 cup rolled oats
- 1 ½ cups quick oats
- ¼ cup sliced almonds optional: walnuts
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 ½ cups fresh blueberries
Instructions
- Preheat the Oven: Start by setting your oven to 350°F (175°C). Preheating ensures that your oatmeal cups bake evenly from the moment they go in. While the oven warms, you can prepare your muffin tin and ingredients. This step is crucial to achieve a golden-brown, perfectly cooked texture without underbaked centers.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners. This prevents sticking and makes removing the oatmeal cups easy after baking. If you prefer, you can lightly grease the tin with a small amount of oil or cooking spray, especially if you’re skipping liners.
- Mash the Banana: In a medium mixing bowl, peel and mash the large ripe banana until smooth. Use a fork or potato masher to break down all lumps. The banana acts as a natural sweetener and binder, giving the cups a soft, moist texture.
- Combine Wet Ingredients: Add the applesauce, maple syrup, milk, nut butter, egg, and vanilla extract to the mashed banana. Use a whisk to mix everything thoroughly until the mixture is uniform and creamy. Ensure there are no streaks of nut butter or egg whites—this creates a smooth base that evenly blends with the dry ingredients.
- Mix Dry Ingredients: In a separate bowl, combine rolled oats, quick oats, sliced almonds, baking powder, cinnamon, and salt. Stir them together so the baking powder and spices are evenly distributed. This ensures your oatmeal cups rise slightly and have a balanced flavor in every bite.
- Incorporate Dry and Wet Ingredients: Gradually add the dry mixture into the wet mixture. Use a rubber spatula to gently fold the ingredients together. Be careful not to overmix, as this can make the cups dense. Stop folding once the oats are fully moistened and the mixture appears consistent.
- Fold in Blueberries: Gently fold in fresh blueberries. Be delicate to prevent the berries from breaking apart and turning the batter purple. The blueberries add bursts of natural sweetness and juiciness in each bite, while keeping the cups visually appealing.
- Fill the Muffin Cups: Scoop the batter into the prepared muffin tin using a spoon or ice cream scoop. Fill each liner to the top for full, generously sized oatmeal cups. Slightly smooth the tops with the spatula to ensure even baking.
- Bake the Oatmeal Cups: Place the muffin tin in the preheated oven and bake for 23–28 minutes. Baking time may vary slightly depending on your oven. Check for doneness by inserting a toothpick into the center of a cup—if it comes out clean or with a few moist crumbs, the cups are ready. The tops should be lightly golden.
- Cool in the Tin: Allow the oatmeal cups to cool in the muffin tin for about 5–10 minutes. This step lets them set and makes them easier to remove without crumbling.
- Transfer to a Wire Rack: Carefully remove the cups from the tin and place them on a wire cooling rack. Let them cool completely to room temperature. This ensures they firm up nicely and develop their full flavor.
- Optional Vegan Adjustment: If making vegan, substitute the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked and set aside to thicken) or add extra applesauce. This keeps the cups moist and maintains a perfect texture while staying plant-based.
- Serve or Store: Enjoy your blueberry oatmeal cups immediately as a healthy breakfast or snack, or store them in an airtight container in the fridge for up to 5 days. They also freeze well, making them a convenient meal-prep option for busy mornings.
Notes
- To make vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or add 3 tbsp extra applesauce.
- Nut substitutions: Swap sliced almonds for walnuts, pecans, or cashews if desired.
- Oat texture: Quick oats make the cups softer, while rolled oats add chewiness. Adjust ratios for personal preference.
- Sweetness adjustments: Maple syrup can be replaced with agave, honey (if not vegan), or coconut sugar.
- Blueberry tips: Fresh or frozen blueberries work; if using frozen, do not thaw to prevent excess moisture.
- Baking check: A toothpick inserted in the center should come out clean for perfect doneness.
Chef’s Secrets For Perfect Cups
The secret to perfectly textured blueberry oatmeal cups lies in balancing moisture and binding ingredients.
Ripe bananas and applesauce provide natural sweetness while keeping the cups soft and tender.
Using a combination of rolled and quick oats creates a delightful chewiness without heaviness.
Always fold the blueberries gently into the batter to preserve their shape and prevent them from bleeding, which keeps the cups visually appealing.
Lastly, preheating the oven ensures even baking and a lightly golden top that is firm but not dry.
Serving Suggestions To Impress Everyone
These blueberry oatmeal cups are versatile and pair wonderfully with a variety of accompaniments.
Serve them warm with a drizzle of nut butter or a splash of milk for a comforting breakfast.
For a refreshing snack, top with fresh berries or a dollop of Greek yogurt. They also work well alongside a hot cup of coffee or herbal tea.
For on-the-go meals, simply pack them in a lunchbox or reusable container, and they remain a satisfying, nutrient-dense option for any time of day.
Storage Tips For Long Freshness
To keep your oatmeal cups fresh, store them in an airtight container in the refrigerator for up to 5 days.
For longer storage, place them in the freezer in a sealed container or freezer bag for up to 3 months.
When ready to enjoy, thaw overnight in the fridge or reheat in the microwave for 30–60 seconds.
To maintain a soft texture after reheating, add a tiny splash of milk or cover with a damp paper towel.
Avoid storing at room temperature for extended periods, as the oats may become too dry or soggy.
Frequently Asked Questions
1. Can I make these cups gluten-free?
Yes! Use certified gluten-free oats to ensure the recipe is fully gluten-free. All other ingredients are naturally gluten-free, making this recipe safe for those with sensitivities.
2. Can I use frozen blueberries instead?
Absolutely. Add them directly to the batter without thawing to avoid excess moisture. Frozen berries might slightly change the color of the cups but do not affect the texture.
3. How do I make this recipe vegan?
Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, whisked to thicken) or add 3 tbsp applesauce. Both options maintain moisture and structure while keeping the recipe plant-based.
4. Can I use other sweeteners instead of maple syrup?
Yes, maple syrup can be substituted with agave syrup, honey (non-vegan), or coconut sugar. Adjust the quantity slightly depending on the sweetness of your choice.
5. How do I prevent the cups from being too dry?
Ensure your bananas are ripe and avoid overbaking. Slightly underbaking for 1–2 minutes less than the full time can keep the centers moist. Adding a splash of milk when reheating also helps restore softness.
