Home » Breakfast » Blueberry Oatmeal Cups (Meal Prep!)

Blueberry Oatmeal Cups (Meal Prep!)

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Have your oatmeal on the go with these Blueberry Oatmeal Cups! Lightly sweetened with maple syrup and bursting with flavour from juicy fresh blueberries, you will love this healthy meal prep breakfast!

Two blueberry oatmeal cups on a cream coloured plate surrounded by fresh blueberries

We’re in the middle of my Healthy Breakfast Meal Prep Challenge and I realized I hadn’t yet included a baked oatmeal. I love baked oatmeals as a make ahead breakfast, so there’s no way we could finish the challenge without including one! So far, all of my oatmeals have been baked in a regular pan, but we’re taking portability up a notch by making oatmeal cups in a muffin pan. I find two cups is the perfect breakfast portion, especially if you’re adding yogurt or additional berries.

There’s so much to love about these Blueberry Muffin Cups:

  • they taste great right out of the oven, reheated or cold right out of the fridge
  • built-in portion control
  • bursts of juicy blueberry flavour in each bite
  • only lightly sweetened with maple syrup (but absolutely garnish with a little more syrup if you prefer a sweeter oatmeal)
  • added protein and healthy fats from the hemp hearts, if you include them

By the way, you can join my Breakfast Challenge at any time. For 3 weeks, I’ll send you healthy recipes, meal prep tips and grocery lists!

Ingredients

  • Old-fashioned rolled oats – use a gluten-free variety, if necessary. Steel cut oats and oat flakes would be too chewy for this recipe.
  • Hemp hearts – these are optional, but they add extra protein and healthy omega-3 fats without really changing the taste and texture.
  • Ground cinnamon – I include a generous amount, because cinnamon = delicious
  • Baking soda
  • Salt
  • Milk – I used regular milk, but use a dairy-free variety if needed! Almond milk is a great choice.
  • Applesauce – adds moisture to the oatmeal cups, instead of using oil!
  • Maple syrup (the real stuff) – gives a hint of sweetness. If you don’t have any syrup, you could replace it with an equal amount of brown sugar or coconut sugar.
  • Eggs – add protein and bind the oatmeal together to keep the cup shape
  • Vanilla
  • Blueberries – fresh or frozen (see my tip about using frozen below)
Washed fresh blueberries in a white measuring cup

Step-by-step instructions

Step one: Combine the dry ingredients

  • Preheat oven to 350 °F. Grease a 12-cup muffin pan or place 12 silicone liners on a baking sheet.
  • In a medium bowl, combine the rolled oats, hemp hearts (if using), cinnamon, baking soda and salt.

Step two: Combine the wet ingredients

  • In a large bowl, whisk together the milk, apple sauce, maple syrup, eggs and vanilla.

Step three: Add the dry ingredients to wet

  • Add the dry ingredients to the large bowl with the wet ingredients and stir until well combined. Fold in the blueberries.
First photo shows dry ingredients for baked oatmeal being added to wet ingredients in a large glass bowl. Second photo shows fresh blueberries being folded into the same bowl.

Step four: Bake!

  • Scoop the batter into each spot in the muffin pan, filling each cup right to the top edge. For best results, be sure to evenly spread the wet and dry ingredients among the cups. Paper liners aren’t necessary, as they will stick to the cups anyway.
  • Bake for 23-25 minutes, or until the middle has just set. It’s done when the top of the oatmeal cup springs back if you press lightly in the middle. Cool for 5 minutes in the muffin pan, then serve or transfer to a rack to cool completely. Store in a sealed container in the refrigerator. The cups should come out of the muffin pan fairly easily, but if not, use a knife to carefully trace the edge of the muffin cups to loosen them.
A muffin tin filled with oatmeal cup batter, next to a white linen

Serving suggestions

All of these options would taste great with the blueberry oatmeal cups!

  • A splash of milk
  • A dollop of Greek yogurt
  • More berries
  • Topped with a little more maple syrup (the cups themselves aren’t overly sweet)
  • Drizzled with natural peanut or almond butter
  • A combination of the above!

How to reheat

Microwave on high for about a minute, or bake at 350 °F for about 5 minutes or until heated through. Reheating will dry them out a bit, so I recommend a splash of milk for serving, if possible.

Can I eat these cold?

Absolutely! I prefer them warmed up with toppings, but they’re still good cold! In a pinch, I’ll just grab one out of the fridge to eat.

Can I freeze them?

Yes! Store in a tightly sealed container or freezer bag and freeze for up to three months. Defrost in the refrigerator overnight and reheat as instructed above.

Tips for Success

  • Divide the oats and liquid evenly among the cups. If not, you may end up with some cups that are more dense and dry vs. other cups that are more wet. You may need to adjust amounts between the cups after you’ve filled all the spots.
  • Watch for frozen blueberry colour transfer. The blueberry colour may transfer into the batter if you use frozen berries. I’m lazy and totally fine with the blue colour. But if blue is not your style, sprinkle a small amount of flour (gluten free, if necessary) onto the frozen blueberries until they’re evenly coated, then add to the batter.
  • Add baking time if using a silicone pan or liners. The cups will take a little longer to bake in silicone, so you may need up to 5 minutes longer.
Two blueberry muffin cups on each of two cream coloured plates, next to more oatmeal cups on a cooling rack

Other Baked Oatmeal Recipes

Two blueberry oatmeal cups on a cream coloured plate surrounded by fresh blueberries

Blueberry Oatmeal Cups

Laura Lawless, BASc
Have your oatmeal on the go with these Blueberry Oatmeal Cups! Lightly sweetened with maple syrup and bursting with flavour from juicy fresh blueberries, you will love this healthy meal prep breakfast!
5 from 4 votes
Servings 6
Calories 280
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

  • 2 1/4 cups old-fashioned rolled oats (gluten free, if necessary)
  • 1/4 cup hemp hearts (optional)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk, dairy or non dairy
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh or frozen, see note 1)

Instructions
 

  • Preheat oven to 350 °F and grease a 12-cup muffin pan.
  • In a medium bowl, mix together the rolled oats, cinnamon, baking soda, salt and hemp hearts (if using).
  • In a large bowl, whisk together the milk, apple sauce, maple syrup, eggs and vanilla.
  • Add the dry ingredients to the bowl with the wet ingredients and stir until well combined. Fold in the blueberries. Scoop the batter into the greased muffin tin, filling each spot to the top. For the best results, be sure to get an even mix of oats and liquid in each cup.
  • Bake for 23-25 minutes, or until the middle of the cups have set. Cool for 5 minutes in the pan, then serve immediately or cool completely on a rack before storing in a sealed container in the refrigerator. Eat within 4 days.

Notes

  1. If you use frozen blueberries, you may find that the batter turns blue when you stir them in. If you’d like to avoid this, you can lightly toss the blueberries in flour (gluten free or regular) before adding them to the batter, to help prevent colour transfer. 
  2. Yield is 12 oatmeal cups.

Equipment

Muffin Pan
Mixing Bowls
Measuring Spoons
Dry Measure Cups

Nutrition Estimate

Calories: 280kcal | Carbohydrates: 40g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 327mg | Potassium: 253mg | Fiber: 5g | Sugar: 14g | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 3mg
Share your creations!Tag @therecipewell or use #therecipewell on Instagram so we can see!

If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!

Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    These are so easy to make and taste delicious. They heat up well.

  2. 5 stars
    These are perfect for my husband who is gluten free. And I love how easy they are to make!

  3. 5 stars
    These were super quick to make and taste delicious. I’ve had them plain but have also had them with a bit of maple syrup.

  4. 5 stars
    These are a delicious and filling breakfast! I prefer to eat them warm and have found that reheating them in the microwave for 30-60s does the trick. Perfect for a quick and wholesome breakfast. I have made this recipe twice now, once in a muffin tin and once in a 13×9 rectangular pan (and then cut into bars).

    1. Laura Lawless, BASc says:

      I’m so, so happy you like them, Julia! Thanks for taking the time to review!