Baked Blueberry Oatmeal Cups
Baked Blueberry Oatmeal Cups are perfect for a warm filling to-go breakfast on those busy mornings!
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!
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 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!
If you love breakfast cups, you need to try our Egg Cups! They’re one of our favorite recipes at Super Healthy Kids and they will save you on crazy busy school mornings!
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
- 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
- Preheat oven to 350 degrees and grease a muffins pan!
- In a medium bowl, add oats, baking powder, salt and cinnamon.
- In a separate bowl mash banana, add coconut oil, milk, honey, vanilla extract and eggs.
- Combine wet and dry ingredients and then fold in blueberries. You can use fresh or frozen berries.
- 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!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
There is Half a teaspoon of salt in it…
What could I sub for the banana? My hubby doesn’t like banana.
1 cup is a 121 calories????
Just wondering if it would be OK to use quick oats?
Yes! They will give a lighter texture to the cups!
Can these be made and eaten thru the week?
Yes! I would keep them in the fridge and reheat them, of have them cold!
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.
Oh yay! Thanks for sharing the changes that you made, I love the ideas!
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.
Oh I’m sorry! You can always add more cinnamon or honey to make them have a stronger taste!
What could I use instead of egg? My child has an egg allergy.
You can soak some chia seeds in water to substitute the egg!
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 🙂
I LOVE that! We’re so happy to bring you a new recipe that your daughter loves! Thanks for sharing!
Hi can I freeze these ok?
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.
If I don’t have coconut oil!
Thank you, so much, for this, and all of your great recipes. My kids just ate these up! We all love oatmeal anyway. This was next level for them! I did want to ask, though, why my blueberries burst, but yours didn’t. Any my cups look much moister than yours. They also stuck to my pan, even though I sprayed it with olive oil. Any suggestions would be greatly appreciated!
I actually forgot to add milk and they came out so perfect! Id highly recommend not using it. I read alot of comments complaining their batter was too wet.
I’m loving these oatmeal cups! I switch it up by adding shredded coconut and chocolate chips or diced apples and cinnamon. There are so many things you can do with these.
Sounds delicious! Thanks for sharing, Rachael.
Oh my life… absolutely yummo ????
I didn’t have bananas so I substituted with dates. Came out super delicious. Super great recipe for a gluten free family.