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–+ servings
Oatmeal cups with blueberries on a plate.

Blueberry Baked Oatmeal Cups

5 from 1 vote
Created by Mariam Ezzeddine
Juicy blueberries, nutty oats and turbinado sugar create a slightly sweet and totally satisfying breakfast you can grab on your way out the door!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
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.

Nutrition

Calories: 160kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 193mg | Potassium: 142mg | Fiber: 3g | Sugar: 14g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
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