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
Recipe: 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 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!
I make these at least twice a month! My whole family loves them and they’re great to grab and go!
I am all about muffins for breakfast! These are a great grab and go snack too – yum!
These are so delicious. My kids love them too. The recipe is easy to make. I can prepare them on Sunday and have them ready for quick and easy breakfasts on the weekdays.
We love baked oats and these are perfect travel sized.
Can you substitute frozen blueberries for fresh?
Sure! Frozen berries might add a bit more moisture though.
Can I substitute the butter for coconut oil?
Sure!
Can you exclusively use rolled oats and omit the instant oats??
Sure!
I’m 57, male and never baked before but recently took an interest. This is the first thing I’ve baked! Either I’m really good or your recipe is awesome, or a combination of both cuz these blueberry baked muffin things are incredible!!
I’m making these and I’m going to freeze them. Can I just Microwave them later,or do I have to thaw them first? Also can I double the recipe and make extra large cups? Would that change the baking time?