Baked Blueberry Oatmeal Cups

I am OBSESSED with oats. I eat some form of oats almost every morning—baked, overnight, or stovetop. Since I’ve been stuck at home for the past week and a half, I’ve been searching for some new recipes and found one I will use often.

As I’ve mentioned before, I love a good meal prep recipe. These baked oatmeal cups are one of my favorites already! The oatmeal turns out fluffy, moist, and very satisfying!

This is the original recipe, but I modified it a bit because I don’t like adding a lot of sugar to my oatmeal.

Also, these oatmeal cups are quick and easy—they take about 10 minutes to prep and 40 minutes to bake! It makes about 12 oatmeal cups, which is 2-3 per day depending on your meal prep schedule.

Give this recipe a try and let us know if you like it as much as we do!

Ingredients:

3 cups rolled oats

¾ cup brown sugar

2 ½ tsp cinnamon

2 tsp baking powder

1 tsp salt

1 cup almond or oat milk

2 eggs

½ cup melted butter (I used dairy-free butter)

2 tsp vanilla extract

About a ½ cup frozen organic blueberries (you can substitute virtually any fruit you want)

Directions:

First, preheat the oven to 350 degrees.

Line a muffin pan with individual tins/papers or grease each cup. Set aside.

Combine all of the dry ingredients (oats, brown sugar, cinnamon, baking powder, & salt) in a large bowl.

Mix in the milk, eggs, butter, and vanilla, and fold in the frozen blueberries. Then, pour the mixture into the muffin tins and bake for 40 minutes.

Once the oatmeal cups are done baking, let them cool down a bit.

Serve in a bowl, with a pat of butter and warm milk (of your choice) drizzled on top.