Baked oatmeal cups are an easy and healthy breakfast that can be made ahead of time. They freeze well for weekly meal prep or for a quick on-the-go breakfast.
Last year I was all about overnight oats. And while I still enjoy them, I’ve been wanting a little change. Enter baked oatmeal. This baked oatmeal recipe is a delicious way to enjoy oatmeal.
When the oatmeal is baked, they are chewy with a tender interior. I really love the texture.
- Old fashioned oats
- Baking powder
- Milk – I like to use skim milk but any milk will work including almond milk, oat milk, or cashew milk,
- Large eggs
- Vanilla extract
- Fresh blueberries
You can customize with various berries, dried fruit, and nuts like pecans or walnuts. The flavor combinations are endless!
So far, I’ve made blueberry, banana, almond, cinnamon apple and peanut butter chocolate chip. You could also try raspberries, strawberries, or blackberries.
Combine the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl. Pour the wet ingredients into the oat mixture and stir. Stir in the blueberries.
Fill the muffin pan with the oatmeal mixture and bake for 20 minutes. Remove the oatmeal cups with a spatula and place them on a wire rack to cool.
Store the baked blueberry oatmeal in the refrigerator you can freeze them in a freezer-safe container.
I usually make about two dozen at once and store some in the fridge and some in the freezer. I reheat mine in the microwave.
Recipe now updated with video! For the video version, I substituted blueberries with cherries. You can view all my recipe videos on my youtube channel as well.
More Recipes to Try
- Blueberry Muffins
- Blueberry Bread
- No Bake Oatmeal Bars
- Flourless Peanut Butter Oatmeal Cookies
- Healthy 3 Ingredient Blueberry Muffins
Baked Blueberry Oatmeal Cups
- 3 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 cup skim milk see note
- 2 large eggs
- 1/2 cup honey
- 1 tsp vanilla
- 1 1/2 cups fresh blueberries
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.