These fresh and flavorful Lemon Blueberry Baked Oatmeal Cups are a healthy breakfast idea made with whole grains.
Baked Oatmeal Cups = Meal Prep Breakfast
Why Make These?
- Healthy Breakfast: You get a serving of fruit, whole grains, and healthy fats in this recipe!
- Whole Grains: This recipe is made with 100% whole grains.
- Meal-Prep: Make a batch or two of these baked oatmeal cups and freeze some for later.
- Kid-Friendly: These oatmeal cups taste like cake and are kid-approved!
What You Need
Made with easy, whole ingredients, you are going to love making these baked oatmeal muffins!
- eggs: we haven’t tested this without eggs, but we do have a similar vegan baked oatmeal recipe you might love.
- banana: banana not only adds a little bit of sweet, but it also helps with moisture. Not a fan of bananas? Use about 1/2 cup unsweetened applesauce instea.
- blueberries: both fresh or frozen blueberries work for these baked oatmeal cups.
- almond milk: feel free to use any kind of milk.
- lemon zest: there really isn’t anything better than fresh lemon zest.
- coconut oil: a little bit of coconut oil is going to help moisten these up.
- oatmeal: you can use either rolled oats or quick cooking oats for this recipe.
swap the blueberries!
Not a fan of blueberries? Swap them out for your favorite berry such as raspberries, strawberries, or blackberries.
PS: you can also use frozen berries, too!
How to Make Baked Oatmeal Cups (3-steps)
- Blend: In a high-speed blender, blend banana, blueberries, almond milk, and honey. Transfer mixture into a large bowl.
- Mix: Add the rest of the ingredients and mix to combine.
- Bake: Spoon around 2 tablespoons of batter into a grease muffin tin and then bake at 350ºF for 19-21 minutes.
Let oatmeal cups cool completely. Then, transfer into an airtight container and store in the fridge for up to 3-5 days.
Can I store baked oatmeal on the counter? You can store these baked oatmeal cups on the counter, but we only suggest doing this for 1-2 days.
Let baked oatmeal cool completely. Then wrap 2 oatmeal cups together with a piece of tin foil. Remove as much air as possible and seal. Freeze for up to 3 months.
- 2 large eggs
- 1 medium banana
- 1 cup blueberries
- 3/4 cup unsweetened almond milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (~1/2 lemon)
- 1 tablespoon melted coconut oil
- 3 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- Pinch of salt
- Preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick cooking spray.
- Place banana, blueberries, almond milk, and honey in a blender/food processor (or single smoothie cup) and blend until pureed. Set aside.
- Add rolled oats and baking powder to a large bowl and then add in the pureed blueberry mixture and mix well.
- Add eggs, vanilla extract, lemon zest and salt. Mix well.
- Finally, add in 1 tablespoon of melted coconut oil and mix again.
- Scoop around 2 tablespoons of mixture into each muffin cup and then bake at 350ºF for 19-21 minutes.
Nutrition FactsServing Size: 2 cups Calories: 254 Sugar: 12 Fat: 7 Carbohydrates: 42 Fiber: 6 Protein: 8
Keywords: baked oatmeal cups