Blueberry Baked Oatmeal Cups {Make Ahead, On-the-go Breakfast}
Blueberry Baked Oatmeal Cups – when you need a healthy and easy breakfast, these blueberry baked oatmeal cups are the perfect way to start your day. They’re perfect for making ahead and enjoying on busy mornings!
When my husband and I first started dating, I learned quickly how important breakfast was to him. One of our first dates was to Waffle House where he polished off the All Star Breakfast platter, and that was just the first of many more visits to the Wa-Ho together over the years!
Back then, though, breakfast wasn’t even really a meal for me. I’d maybe grab a granola bar as I ran out the door to class or work, or possibly eat half of a pop tart while taking notes in class.
I had never been much of a breakfast person until I met my husband, but just like he has in so many other ways, he helped me to see the light! Ha! And now, just like him and our three kiddos, I’m a breakfast lover!
But even so, that doesn’t mean that I get to enjoy breakfast the way I’d really like to everyday. A lot of times now it’s a hardboiled egg or a banana as I shuffle kids to school, but after learning the beauty of make-ahead breakfasts like these Blueberry Baked Oatmeal Cups, I’ve got lots more options and so do you!
These Blueberry Baked Oatmeal Cups are actually a pre-portioned, make ahead version of this recipe from way back in the early days of my blog! Please ignore the bad pictures, but the recipe itself is a good one!
I usually make these on Sunday, then pop them in the refrigerator once they’re cool. To warm them up, just pop microwave on high for about 1 minute.
If you’re enjoying them at home, they taste great with a little bit of vanilla Greek yogurt over the top. Otherwise, they’re delicious on their own if you need to run out the door!
More Delicious Breakfast Ideas
Blueberry Baked Oatmeal Cups
Ingredients
- 1.5 cups old fashioned oats
- 1.5 cups quick oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs,, beaten
- 1 cup milk, (any kind)
- 1/4 cup butter,, melted
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees. Spray a standard size muffin pan with cooking spray and set aside.
- In a large bowl, combine the oats, sugar, baking powder, salt, and cinnamon.
- In a separate smaller bowl, mix together the eggs, milk, and butter.
- Stir the wet ingredients into the dry ingredients then fold in the blueberries. Pour the oatmeal mixture into the prepared muffin pan, about 1/3 cup each.
- Bake for 18-20 minutes until edges of muffin cups are golden brown and fully cooked. Remove from oven and allow to cool before removing from pan and serving.
- These can be stored in the refrigerator for 1 week in a container with a lid or in a large resealable plastic bag. To reheat, place on a microwave safe plate and microwave on high for 30-45 seconds. Enjoy!
I just made these and they taste great! .I did use double the blueberries and glad I did!
Yum! I wondered if they are freezable?? Anyone know?
Yes these freeze well! Glad you’re enjoying them!
So delicious! Tastes like a treat even if it’s not exactly a baked good treat!
Since a few have mentioned crumbling, I just used quick oats all around and let the batter/mixture sit for a bit, to “mesh together” better. I then packed it a bit tighter into the mold (lined with paper muffin liners) and baked it for 25-28 minutes to ensure it’s cooked through and has some brown edge. YUM! Thanks for sharing!
So yummy! I didn’t have quick oats so I made it with all Bob’s Red Mill old fashioned rolled oats-turned out great. Plus I added cut up frozen peaches and topped with chopped pecans. Will definitely be making again.
Great recipe! I used almond milk for the milk, I used half the amount of brown sugar and substituted it for coconut palm sugar, I also substituted the butter for coconut oil as a healthier option. 🙂 I saw some comments about how they fell apart and so to make them stick together more like muffins I took 1cup of the oats and ground it into oat flour and added a tsp of lemon juice and vanilla extract to add more flavor. And of course drizzled a little honey on top to give it just a bit more sweetness since I halted the sugar. YUM!
Looks so good perfect as a snack or breakfast.
These look great! They kind of remind me of breakfast cookies, which are always a hit with my kiddos.
yumm these look so good, i love bakes oats so much!!!
So delicious. Yum, what a healthy and creative breakfast. Thanks for sharing the recipe. Can’t wait to make these muffins!
I bought so many bags of oat because it was on sale and now I don’t know what to do with it so I guess i need to try this
This looks so good! What a great breakfast meal prep for the whole family!
made these exactly per the instructions. Baked 20 minutes & after cooling, they fell apart. No muffin at all. Very disappointed as they looked good. Kept wondering where the flour was to hold together?
Hi Valerie, these aren’t muffins, they are just made in a muffin tin. They are miniature baked oatmeal cups, so that’s why there is no flour. They aren’t meant to be like muffins in texture or taste.
The absolute best healthy muffin of all time. Easy to make, refrigerate, microwave 15 seconds to heat up and there’s breakfast
Made these today in an 8×8 pan because I don’t currently own a muffin tin. Ended up baking them in the oven for about 45 minutes and they turned out great! I also used fresh frozen blueberries from this past season. Baked in an 8×8, it yielded 6 servings which made for a good breakfast portion for an adult. I liked that they are not overly sweet but may try to play around with substituting honey for some or all of the brown sugar.
Do these freeze ok? I would like to make at least a double batch, maybe triple!
Yes, they freeze great!
I love how easy this is! I made your apple crisp first, then had out many of the ingredients so made these as well. Mine don’t seem to keep their shape. Any tips? The oatmeal at the top doesn’t seem to be mixed into the rest of the cup. Mine definitely don’t look as good as yours. Any tips?
We could not function without make ahead breakfast items! The kids really love these and the blueberries!