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Easy Blueberry Baked Oatmeal Cups

blueberry baked oatmeal cups - featured image

These soft, warm blueberry baked oatmeal cups are perfect for meal prep, combining tender oats, bursts of blueberries, and a hint of vanilla for a comforting and portable breakfast.

Ingredients

Scale
  • 1 cup rolled oats (90g)
  • 1 cup quick oats (90g)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup Greek yogurt (120g), plain
  • ½ cup milk (120ml), any kind
  • ¼ cup maple syrup (60ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (150g)
  • Optional: chopped nuts or chia seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with butter or non-stick spray.
  2. In a large bowl, whisk together rolled oats, quick oats, baking powder, cinnamon, and salt.
  3. In another bowl, beat eggs until frothy. Stir in Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry, folding gently with a spatula until just combined. Do not overmix.
  5. Gently fold in blueberries, being careful not to crush them.
  6. Spoon the batter evenly into the prepared muffin tin cups, filling each about ¾ full.
  7. Bake for 25-30 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the oatmeal cups cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep the cups tender. Use a mix of rolled and quick oats for the best texture. Fold in blueberries gently to avoid crushing. Allow cups to cool fully before storing to prevent sogginess. Tent with foil if tops brown too quickly. Add an extra tablespoon of milk if batter seems dry.

Nutrition

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