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 CupsPrint Pin Rate
- 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!