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Indulge in the delightful blend of juicy blueberries, hearty oats, and a hint of turbinado sugar with these Blueberry Oatmeal Cups. Perfect for a quick breakfast or a satisfying snack, these cups offer a burst of flavor and texture in every bite.
Serve these Blueberry Oatmeal Cups warm on a brisk morning or chilled on a warm afternoon; they are versatile and delicious either way. The recipe is incredibly simple and quick, taking just 10 minutes to prepare before popping them into the oven. Whether you’re looking for a grab-and-go breakfast option or a healthy snack, these Blueberry Oatmeal Cups are sure to become a favorite in your household.
Why I Love This Recipe
- They’re perfect for grab and go. You can put these in a jar or a bag in the fridge or freezer for simple storage. Then grab one for a simple on-the-go breakfast.
- It’s easy to make. Prepping a batch of these is even easy enough to do with your kids!
- It’s fun to eat! Kids love to just grab these from the fridge as they run by!
Ingredients You’ll Need
- Dry ingredients: Oatmeal, sugar, salt and baking powder make up the “flour” mixture for the cups.
- Wet ingredients: Milk, applesauce, and eggs serve to flavor and set the oatmeal cups.
- Turbinado sugar: Also called raw sugar, it comes in large coarse crystals that are light brown in color. These are to create a sugary crust on top of the cups.
How To Make Baked Oatmeal Cups
Step 1: Prepare the equipment. Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
Step 2: Mix the wet ingredients. In a large mixing bowl add eggs, sugar, apple sauce, milk. Whisk to incorporate.
Step 3: Mix dry ingredients and combine wet. In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Mix all to incorporate.
Step 4: Add blueberries. Add blueberries and mix to incorporate. The mixture will be slightly runny, don’t worry about that. It will bake nicely thou.
Step 5: Scoop into cupcake pan. Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 cupcake cavities.
Step 6: Sprinkle and bake. Sprinkle tops with turbinado sugar. Bake for 25-30 minutes or until lightly golden and puffed.
Step 7: Serve and enjoy! Serve warm or chilled. Keep refrigerated for a few days. Freeze for up to a month.
Tips To Make This Recipe
- Opt for fresh, ripe blueberries for the best flavor and texture. If fresh blueberries are not available, you can use frozen blueberries. If using frozen blueberries, do not thaw them before adding to the batter. Thawed berries can release too much moisture, affecting the texture of the cups.
- Old-fashioned rolled oats work best in oatmeal cups as they provide a hearty texture and hold their shape well when baked.
- Use a large ice cream scoop or measuring cup to ensure even distribution of the batter among the 12 cupcake cavities.
- After baking, allow the oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
What to Serve with Blueberry Oatmeal Cups
These oatmeal cups are filling enough on their own, but sometimes it’s fun to have a spread! Consider serving hot coffee, Whipped Cold Coffee, Tea, some fresh fruit or Easy Fruit Salad, and yogurt.
Storing and Reheating
Storing: Keep in an airtight container in the refrigerator for 3-4 days
To reheat: You can eat these chilled, or warm the cup in the microwave or oven wrapped in a damp paper towel.
Freezing: The oatmeal cups will keep in the freezer for a month. Wrap tightly or seal in an airtight container.
Frequently Asked Questions
Yes, you can customize oatmeal cups with a variety of fruits. Try using strawberries, raspberries, or diced apples as alternatives to blueberries. You can try adding dried fruits in as well, such as raisins or chopped dates.
Absolutely! Adding nuts or seeds is an excellent way to add texture and nutrients. Try chopped almonds, walnuts, pecans, or seeds like pumpkin or sunflower seeds for extra crunch and flavor.
When a toothpick comes out clean or with just a few crumbs, the cups are done. Be careful not to overbake the cups otherwise they will be dry. They will continue to set a little while they cool.
Yes, bake a batch and store in the fridge for a quick breakfast throughout the week.
More Oatmeal Recipes
- How to Cook Oatmeal
- Chocolate Chip Baked Oatmeal
- Oatmeal Jam Cookies
- Banana Baked Oatmeal Cups
- Peanut Butter Banana Oatmeal
- Strawberry Oatmeal Breakfast Bars
It’s time to treat yourself to a morning delight that’s as easy as it is scrumptious! Heart healthy and fiber rich, these delicious Blueberry Oatmeal Cups pack a nutritional punch and are the perfect grab-and-go breakfast or anytime snack!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Blueberry Baked Oatmeal Cups
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 of milk
- ½ cup apple sauce or substitute with ½ cup of mashed bananas
- 2 Tbsp turbinado sugar, to sprinkle on top
Instructions
- Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
- In a large mixing bowl add eggs, sugar, apple sauce, milk. Whisk to incorporate.
- In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Mix all to incorporate.
- Add blueberries and mix to incorporate.
- The mixture will be slightly runny, don’t worry about that. It will bake nicely thou.
- Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 cupcake cavities.
- Sprinkle tops with turbinado sugar.
- Bake for 25-30 minutes or until lightly golden and puffed.
- Serve warm or chilled.
- Keep refrigerated for a few days.
- Freeze for up to a month.
Notes
- Opt for fresh, ripe blueberries for the best flavor and texture.
- Old-fashioned rolled oats work best in oatmeal cups as they provide a hearty texture and hold their shape well when baked.
- Use a large ice cream scoop or measuring cup to ensure even distribution of the batter among the 12 cupcake cavities.
- After baking, allow the oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
