Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking oil spray.
In a large bowl, add oats and baking powder. Stir to combine.
In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended. Add liquid mixture to oats. Stir until all oats are coated in liquid. It is okay for your mixture to look watery as not all the liquid will be absorbed right away. Stir in blueberries.
Fill each muffin mold to the top with oats mixture, making sure to include the liquid as it will help cook the oats during baking.
Bake for about 20 minutes or until tops of oats are a light toasted brown and oats are cooked through. The interior of the oat cups should be soft but not mushy. Loosen oat cups with a spatula to remove from muffin pan. Store uneaten oatmeal cups in fridge or freezer.
I use skim milk, but 2% or whole milk works well, too, but will change the nutrition estimate.
Baked Blueberry Oatmeal Cups
Amount Per Serving (1 oatmeal cup)
Calories 149Calories from Fat 8
% Daily Value*
Total Fat 0.9g1%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Total Carbohydrates 29.1g10%
Dietary Fiber 2.5g10%
* Percent Daily Values are based on a 2000 calorie diet.