Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups are perfect for a warm filling to-go breakfast on those busy mornings! 

Super healthy Baked Blueberry Oatmeal Cups

Breakfast on the Go Made Easy

These Baked Blueberry Oatmeal Cups are delicious! They’re a mix between a muffin and a bowl of oatmeal. They’re more dense than a muffin but not mushy like oatmeal. The hot blueberries make this one of my favorite morning breakfasts!  I could smell the cinnamon when they were baking and I just had to eat one before I even took their pretty pictures!

Baked Blueberry Oatmeal Cups for an east breakfast on the go

Healthy Breakfast for Kids

These Baked Blueberry Oatmeal Cups are low in sugar and fat.  The banana helps to substitute the fat and the honey (you can use maple syrup) sweetens them just the right amount.  The blueberries not only add a bit of sweetness, but every bite you get that swoosh of warm blueberry juice making it fun for kids to eat.  A lot of kids don’t like the texture of regular oatmeal, but the baked texture of these oatmeal cups is definitely a winner for anyone with texture issues.

Baked Blueberry Oatmeal Cups for breakfast on the go

Baked Oatmeal Tips

If you want to make these egg-free then you can substitute the egg for chia seeds soaked in water.  Soak 1 tablespoon of seeds in 1 tablespoon of water and then add to the liquid ingredients.  Also, you can swap out the blueberries for apple pieces if that works better for your kids.  The blueberries taste amazing but if you have messy easters then you might not want to risk it! These oatmeal cups don’t rise very much, so feel free to fill the muffin tins all the way to the top!

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How to make Baked Blueberry Oatmeal Cups

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Baked Blueberry Oatmeal Cups the kid will love

Can you make these into mini oatmeal cups?  Yes! Just adjust the baking time as needed.  These pop out of the pan so easily even with the blueberries.  Pop them out of the pan, onto a napkin and the kids can eat them in the car as a healthy snack! Check out more of our Healthy Snacks for your kids.

Baked Blueberry Oatmeal Cups for kids Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups
Serves: 12
Serving Size = 1
Prep Time: 5 m
Cook Time: 20 m

Ingredients

  • 2 cup – oats, dry
  • 1 teaspoon – baking powder
  • 1/2 teaspoon – salt
  • 1 teaspoon – cinnamon
  • 1/2 cup – banana
  • 2 tablespoon – coconut oil
  • 1 cup – milk
  • 2 tablespoon – honey
  • 1/2 teaspoon – vanilla extract
  • 1 medium – egg
  • 1 cup – blueberries

Directions

  1. Preheat oven to 350 degrees and grease a muffins pan!
  2. In a medium bowl, add oats, baking powder, salt and cinnamon.
  3. In a separate bowl mash banana, add coconut oil, milk, honey, vanilla extract and eggs.
  4. Combine wet and dry ingredients and then fold in blueberries.  You can use fresh or frozen berries.
  5. Fill muffins tins evenly, they won't rise too much so you don't need to leave room for rising.  Bake for 20-25 minutes or until golden brown.  Serve warm!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 121 6%
  • Fat: 4 g 6%
  • Carb: 17 g 6%
  • Fiber: 2 g 8%
  • Protein: 3 g 6%
  • Sugar: 6 g
written by
Natalie Monson

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Comments(19)
Kathie says:

No sodium?

Jillian says:

There is Half a teaspoon of salt in it…

Dem says:

What could I sub for the banana? My hubby doesn’t like banana.

Risa says:

1 cup is a 121 calories????

Jillian says:

Just wondering if it would be OK to use quick oats?

Lizzy Early says:

Yes! They will give a lighter texture to the cups!

Katrina says:

Can these be made and eaten thru the week?

Lizzy Early says:

Yes! I would keep them in the fridge and reheat them, of have them cold!

Nancy says:

I made a batch of these tonight. Instead of honey, I added coconut palm sugar syrup & added some ground flax too. I used thawed frozen blueberries; I guess I should have drained them more since I had a bit of wet batter. I just left them in a little longer. I’ve tried one and it was mighty tasty. Will make again & will try more of your recipes.

Lizzy Early says:

Oh yay! Thanks for sharing the changes that you made, I love the ideas!

Chrissy says:

We weren’t really fans of this recipe. It was kind of bland tasting. I tried making it twice and followed the directions exactly each time.

Lizzy Early says:

Oh I’m sorry! You can always add more cinnamon or honey to make them have a stronger taste!

Sharon says:

What could I use instead of egg? My child has an egg allergy.

Lizzy Early says:

You can soak some chia seeds in water to substitute the egg!

Maryssa says:

I just made these for my daughter and I, and oh my goodness!! They are so good!! Like better than I expected. I used 2 over ripe bananas (didn’t measure how much that was) and had a little frozen mixed berries and blueberries which added up to 1 cup, and also added 1 tsp of stevia. The batter was quite wet and I was worried they wouldn’t turn out too good but they are so moist and delicious! My daughter is asking for more as we speak 🙂

Lizzy Early says:

I LOVE that! We’re so happy to bring you a new recipe that your daughter loves! Thanks for sharing!

Stephanie says:

Hi can I freeze these ok?

Val says:

Can you please confirm how many cups are in a serving? Thx!

I just made these and each muffin was about a 1/2 cup and I ended up with ten total. Hope that helps. Can’t wait to see how they turn out.

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