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Donna R. Luis

Blueberry Baked Oatmeal Cups

These tender baked oatmeal cups combine hearty old-fashioned oats, blueberries, applesauce, cinnamon, vanilla, and a lightly sweetened oat mixture in convenient muffin-sized portions. They bake until golden and set, then can be finished with maple syrup and fresh fruit. The cups are easy to prepare ahead, store well in the refrigerator or freezer, and reheat conveniently for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oatmeal Cups
  • 3 cups old-fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅓ cup brown sugar or honey
  • ½ cup applesauce
  • 1½ cups milk or any non-dairy milk
  • 2 eggs
  • 3 tablespoons salted butter melted, or coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries or dried fruit
For Serving
  • Maple syrup for serving

Equipment

  • Regular-size muffin pan
  • Large mixing bowl
  • Mixing spoon or spatula
  • Non-stick cooking spray
  • Baking rack

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C), then spray the wells of a regular-size muffin pan with non-stick spray.
  2. Combine the Dry Ingredients: Add the oats, baking powder, ground cinnamon, and brown sugar to a large mixing bowl and stir to combine.
  3. Add the Wet Ingredients: Pour in the applesauce, milk, eggs, melted butter, and vanilla extract, then mix until the ingredients are well combined.
  4. Fold in the Fruit: Add the blueberries to the oatmeal mixture and gently stir them through, taking care not to overmix.
  5. Fill the Muffin Pan: Spoon the mixture evenly into the 12 prepared muffin wells, filling each one about three-quarters full.
  6. Bake the Oatmeal Cups: Place the muffin pan in the preheated oven and bake for 20–25 minutes, or until the oatmeal cups are golden brown and set.
  7. Cool in the Pan: Remove the pan from the oven and allow the oatmeal cups to cool in the muffin pan for about 5 minutes.
  8. Finish Cooling: Transfer the oatmeal cups to a baking rack and let them cool completely.
  9. Serve: Serve the baked oatmeal cups with a drizzle of maple syrup and fresh fruit.

Notes

  • Oats: Old-fashioned oats are recommended for their texture. Instant oats may also work if that is what you have available.
  • Fruit: Blueberries can be replaced with other fruit options such as berries, peaches, or dried fruit.
  • Butter: Melted coconut oil can be substituted for the melted salted butter.
  • Muffin Pan: Use a regular-size muffin pan with non-stick spray or silicone baking cups. Paper liners can become too soggy for this recipe.
  • Storage: Store baked oatmeal cups in an airtight container in the refrigerator for about 5 days or in the freezer for about 3 months.
  • Make-Ahead: Prepare the oatmeal cups in advance and reheat them in the microwave when ready to serve.
  • Nutrition: The source lists approximate nutrition per serving, excluding maple syrup: 160 calories, 23g carbohydrates, 5g protein, 6g fat, 2g fiber, and 9g sugar.