Baked Oatmeal Cups with Blueberries
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.
Servings: 24 cups
Calories: 136kcal
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
Calories: 136kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 97mg | Potassium: 107mg | Fiber: 2g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
