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Get breakfast ready for the whole week with these baked blueberry oatmeal cups.
I’ll admit it — sometimes I am just so over cooking. Most mornings it’s the very last thing I want to do, but I still haven’t figured out how to lure the Breakfast Fairy to my house and take care of feeding us all.
Fortunately, when it comes to breakfast during the work week, my family is pretty set on routine. If you have kids you know that routine is the savior, the way we are able to stumble from bedroom to kitchen to bathroom and out the door with minimal nagging. (OK, there’s still some nagging, because who knew it takes five minutes to put on shoes?)
Routine means the kids eat the same thing every day all week, and while I used to scoff at the idea, I’ve cottoned on to the success of it. These baked blueberry oatmeal cups have become my go-to for breakfast. Easier and tastier than traditional oatmeal, I just bake up a big batch on Sunday and am ready to go.
I actually like these better than traditional oatmeal, anyway, because the texture of the baked oatmeal is more like a soft oatmeal cookie. I was a Cream of Wheat girl growing up, so oatmeal was never one of my favorite things for breakfast. However, both times when I was nursing my kids, I knew that oatmeal was an important part of milk production. That meant that baked oatmeal, oatmeal cookies, and oat-based granola bars had a constant presence in the kitchen.
Now, lots of baked oatmeal recipes call for banana as the binder. After I had my first son I became allergic to bananas, so I’ve had to figure out a substitution in many recipes. Luckily, applesauce works wonderfully in baked oatmeal, giving it a mild sweetness without overpowering with apple flavor.
Baked blueberry oatmeal cups don’t have to have blueberries — just swap in your favorite fruit, like strawberries, raspberries, or big chunks of chopped apple. They’re very customizable so don’t be afraid to use different spices or add chopped nuts if you like!
When you bake these, I find it easiest to use muffin papers. That way they won’t stick to your pan, and when you reheat the cups the papers will easily peel off. If you choose not to use papers, make sure you grease your muffin pan extremely well.
- 2 cups rolled oats, not quick oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk, any variety
- 1 egg, or flax egg
- 2 tablespoons maple syrup or honey
- 2/3 cup applesauce
- 3/4 cup blueberries
- Preheat oven to 375°F and line a 12-cup muffin pan with papers, or grease with nonstick spray.
- In a large bowl, mix together oats, baking powder, salt, and cinnamon.
- In another bowl, whisk together milk, egg, and maple syrup. Stir into oat mixture.
- Stir in applesauce and blueberries.
- Divide mixture among muffin wells.
- Bake for 20 minutes. Enjoy immediately, or let cool completely and transfer to an airtight container and store in the refrigerator.
- Reheat baked cups in the microwave for 30-45 seconds.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 116mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 4g