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.

👥 24 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
whisk

📝 Preparation Steps

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.

eggs2baking powder2 teaspoonscinnamon1 teaspoonvanilla extract1 teaspoonsliced almonds (toasted)1 cup

Divide the batter evenly among the muffin tins. Top each with the remaining almonds, lightly pressing them into the surface.

sliced almonds (toasted)1 cup

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.

Nutrition Facts

calories

136 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

2 g

sugar Content

6 g

sodium Content

97 mg

protein Content

3 g

trans Fat Content

0.002 g

cholesterol Content

15 mg

carbohydrate Content

14 g

saturated Fat Content

4 g

unsaturated Fat Content

3 g

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