Why You’ll Love Blueberry Baked Oatmeal Cups Recipe
These oatmeal cups are simple, filling, and perfect for busy mornings. They can be served warm or chilled, packed for school or work, and stored in the fridge or freezer for later. The blueberries add natural sweetness, while the oats make each cup hearty and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups old fashioned oats
½ cup sugar
2 tsp baking powder
½ tsp salt
1 ½ cups blueberries, frozen or fresh
3 large eggs
1 cup milk
½ cup apple sauce or ½ cup mashed bananas
2 Tbsp turbinado sugar, for topping
Directions
Preheat the oven to 350 F. Spray a 12-cavity cupcake pan with cooking spray.
In a large mixing bowl, add the eggs, sugar, apple sauce, and milk. Whisk until well combined.
In a separate bowl, mix the oats, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until incorporated.
Fold in the blueberries.
The mixture will look slightly runny, but it will bake nicely.
Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly among the 12 cupcake cavities.
Sprinkle the tops with turbinado sugar.
Bake for 25–30 minutes, or until lightly golden and puffed.
Serve warm or chilled.
Servings and timing
This recipe makes 12 servings.
Prep time is about 10 minutes.
Bake time is 25–30 minutes.
Total time is about 40 minutes.
Variations
Use mashed bananas instead of apple sauce for a naturally sweeter flavor.
Swap blueberries for raspberries, chopped strawberries, or mixed berries.
Add cinnamon or vanilla extract for extra warmth and flavor.
Stir in chopped nuts for crunch.
Use brown sugar instead of white sugar for a deeper, richer sweetness.
Storage/Reheating
Store the oatmeal cups in an airtight container in the refrigerator for a few days.
To freeze, place cooled oatmeal cups in a freezer-safe bag or container and freeze for up to 1 month.
Reheat refrigerated cups in the microwave until warmed through. Frozen cups can be thawed overnight in the refrigerator or microwaved from frozen in short intervals.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. You do not need to thaw them first.
Can I use fresh blueberries?
Yes, fresh blueberries are perfect for this recipe.
Can I make these oatmeal cups ahead of time?
Yes, they are great for meal prep and can be stored in the fridge or freezer.
Can I use quick oats?
Old fashioned oats are best because they give better texture, but quick oats can work in a pinch.
Can I make this recipe dairy-free?
Yes, use your favorite dairy-free milk.
Can I replace the apple sauce?
Yes, you can use ½ cup mashed bananas instead.
Are these oatmeal cups served warm or cold?
They can be served warm or chilled.
Why is the mixture runny before baking?
That is normal. The oats absorb the liquid as the cups bake.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if you prefer a less sweet oatmeal cup.
Can I double the recipe?
Yes, double all ingredients and bake in two 12-cavity cupcake pans.
Conclusion
Blueberry Baked Oatmeal Cups are an easy, make-ahead breakfast that is both practical and delicious. With simple ingredients, juicy blueberries, and a soft baked texture, they are a great option for busy mornings, snacks, or freezer-friendly meal prep.
Blueberry Baked Oatmeal Cups
These blueberry baked oatmeal cups are soft, lightly sweet, and perfect for a quick breakfast or snack. Packed with oats and juicy blueberries, they’re easy to make ahead and store.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups old fashioned oats
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cups blueberries (frozen or fresh)
- 3 large eggs
- 1 cup milk
- ½ cup apple sauce or ½ cup mashed bananas
- 2 Tbsp turbinado sugar (for topping)
Instructions
- Preheat oven to 350 F and spray a 12-cavity cupcake pan with cooking spray.
- In a large bowl, whisk together eggs, sugar, apple sauce, and milk until combined.
- In a separate bowl, mix oats, baking powder, and salt. Add to the wet mixture and stir to combine.
- Fold in blueberries gently.
- Divide the mixture evenly among the 12 cupcake cavities using a scoop or measuring cup.
- Sprinkle turbinado sugar over the tops.
- Bake for 25–30 minutes until lightly golden and set.
- Allow to cool slightly before serving. Enjoy warm or chilled.
Notes
- Mashed bananas can replace applesauce for a slightly sweeter flavor.
- Store in the refrigerator for up to a few days.
- Freeze for up to one month and reheat before serving.
- Great for meal prep breakfasts or snacks on the go.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
