Blueberry Baked Oatmeal Cups
Juicy blueberries, nutty oats and turbinado sugar create a slightly sweet and totally satisfying breakfast you can grab on your way out the door!
Servings: 12 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