Blueberry Baked Oatmeal Cups
These blueberry baked oatmeal cups are an easy grab-and-go breakfast that's perfect to keep on hand for busy mornings. They bake up tender on the inside with a toasty almond crunch on top and just the right amount of sweetness in every bite. Think cozy oatmeal meets portable muffin with no fork required!
These oatmeal cups are one of my longtime favorite breakfasts to prep ahead. The batter comes together in minutes with basic pantry staples and a few seasonal ingredients.
Instead of baking the oatmeal in one big pan, this version is portioned out into mini muffin tins, which makes them super convenient to store and serve. The edges get just a little golden and crisp while the centers stay soft, with bursts of juicy blueberries in every bite.
Almonds add a nice crunch on top, but you can easily switch up the ingredients to make them your own.
Want more blueberry recipes? Try these easy Blueberry Ricotta Pancakes, a classic Grandma's Blueberry Pie, or this rustic Blueberry Peach Crostata.
Why This Recipe Works
- Easy to prep ahead and stash for later.
- Simple ingredients you may already have.
- Can be customized with different fruits, nuts, and spices.
- Bakes in individual portions. No slicing or scooping needed!
Ingredient Notes
Oats - Rolled oats or quick oats both work here. Rolled oats give a bit more texture, while quick oats make them slightly softer.
Milk - Use any kind of milk you have, whether dairy or plant-based.
Blueberries - Fresh or frozen both work. If using frozen, add them straight from the freezer.
Vanilla extract - A splash of vanilla rounds out the flavor. Use good quality or make your own homemade vanilla.
Sliced almonds - These go on top for crunch. Swap in pumpkin seeds, sunflower seeds, or other chopped nuts if you prefer.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Two 12-cup mini muffin tins.
- Mixing bowl.
- Whisk.
- Rubber spatula.
- Measuring cups and spoons.
- Small spoon for scooping.
Step by Step Instructions
- Gather all ingredients and prep your workspace.
- Preheat the oven to 375°F. Grease the insides of two 12-cup mini muffin tins, then set aside.
- In a large bowl, whisk together the brown sugar, eggs, and melted coconut oil. Add the oats, baking powder, salt, cinnamon, milk, and vanilla extract, then whisk until fully combined. Stir in the blueberries and half of the sliced almonds.
- Divide the batter evenly among the muffin tins. Top each with the remaining almonds, lightly pressing them into the surface.
- Bake for about 15-20 minutes, or until browned on the outside and just set on the inside.
- Allow to cool in the tins, then use a spoon to gently loosen and lift each cup. Serve warm or at room temperature, as is or with a splash of milk.
Pro Tip: Press the almonds in gently before baking so they stay in place after the cups are removed from the pan.
Tips for Success
- Don't overfill the muffin tins or they'll be hard to remove.
- Use a spoon or offset spatula to carefully pop them out once cooled.
- Let them cool completely before storing to avoid sogginess.
- If using frozen berries, fold them in gently to avoid streaking the batter.
Variations
- Swap blueberries for blackberries, chopped cherries, or strawberries.
- Try diced apples or peaches instead.
- Use allspice or cardamom in place of cinnamon.
- Top with sunflower seeds, pumpkin seeds, or chopped hazelnuts.
- Stir in shredded coconut or a spoonful of nut butter for a different flavor.
Serving Suggestions
Serve these oatmeal cups with a glass of my homemade cold brew coffee, some fresh fruit, or a scoop of Greek yogurt for a simple and satisfying breakfast.
How to Store and Reheat
Let them cool fully, then store in an airtight container or zip-top bag in the freezer. Reheat in a toaster oven or regular oven at 300°F until warmed through, about 5-7 minutes.
FAQ
Yes, a flax or chia egg works as a binder if you prefer not to use eggs.
You can, but they may stick a bit to the sides. Greasing the pan works best.
Definitely. Just increase the bake time by a few minutes and check for doneness in the center.
No, steel-cut oats won't cook through in time. Stick with rolled or quick oats for this recipe.
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Baked Oatmeal Cups with Blueberries
Ingredients
- ½ cup dark brown sugar packed
- 2 eggs
- ½ cup coconut oil melted, plus more for greasing pans
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 cup sliced almonds toasted
Instructions
- Preheat the oven to 375°F. Grease the insides of two 12-cup mini muffin tins, then set aside.
- In a large bowl, whisk together the brown sugar, eggs, and melted coconut oil. Add the oats, baking powder, salt, cinnamon, milk, and vanilla extract, then whisk until fully combined. Stir in the blueberries and half of the sliced almonds.
- Divide the batter evenly among the muffin tins. Top each with the remaining almonds, lightly pressing them into the surface.
- Bake for about 15-20 minutes, or until browned on the outside and just set on the inside.
- Allow to cool in the tins, then use a spoon to gently loosen and lift each cup. Serve warm or at room temperature.
Notes
- Don't overfill the muffin tins or they'll be hard to remove.
- Use a spoon or offset spatula to carefully pop them out once cooled.
- Let them cool completely before storing to avoid sogginess.
- If using frozen berries, fold them in gently to avoid streaking the batter.
Nutrition
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Another easy yet delicious recipe. I love the natural sweetness from the blueberries and the hearty ness from the oats and almonds. These are a perfect grab and go... or maybe a grab grab grab and then go!
Thanks Jen!
The perfect breakfast bite! Made one batch in the mini muffin tin and put the leftover batter in ramekins which also worked great. Very easy recipe to prep for the week.
Bf has been sneaking one every time he opens the fridge!
Thanks Anyah!!
Cool! I'm going to try the Almond Milk. You nailed it with my previous almond milk experiences (watery and bland). I like a creamier milk in my cereal and this would be better for my heart than whole. I may even try the oatmeal cups. Being one of the worlds pickiest eaters (I have the palate of a child), blueberries taste good to me but it's the texture. I call it the "hat" or "crown" on a blueberry. Just feels too weird in my mouth! lol The photos of these cups however seem to break down the blueberry from baking them, so I might just give it a whirl! Thanks for sharing!
Thanks, Michael. Dream Ultimate Almond is really a lot different than typical almond milk. I especially like cooking with it. And you're right, the blueberries definitely do break down in the recipe. But if you're not into blueberries, try it with a different berry or your favorite fruit! It will work equally as well. 🙂