Blueberry Oatmeal Cups

These vegan baked blueberry oatmeal cups are so easy to make with just a few healthy ingredients they’re sure to be a new weekly staple the whole family will love!

About this Recipe

These yummy baked cups are perfect for a convenient, portable snack or breakfast. You can eat them like a muffin or warm them up in a bowl and top them with milk or yogurt, fresh berries and banana.

I love having them on hand for when hunger strikes, they’re great for a pre-workout snack and for kids of all ages too!

The texture is a mix between a muffin and baked oatmeal and while made with just 7 simple, wholesome ingredients they make a delicious and satisfying snack. You will love this wholesome, feel-good recipe!

Highlights

• dietary needs: vegan, gluten-free, oil-free, can be nut-free
• easy to make in under 30 minutes
• just one bowl needed for easy clean up
• great for kids of all ages
• make a great portable, convenient snack

What You’ll Need

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Banana: Use just ripe banana. They don’t have to be totally brown, anything from completely yellow to a few brown spots is perfect.
• Maple syrup: Just a touch of added sweetness! You can substitute agave syrup or honey if you like.
• Peanut Butter: Any nut butter works here. If you need the recipe to be nut-free, use sunflower seed butter or tahini.
• Rolled Oats: Old fashioned rolled oats or large flake oats work best for texture. You could use quick oats if you like but I prefer rolled oats here.
• Flax: These help bind everything together without the need for eggs or other binders. Make sure you use ground flax and not whole flax seeds.
• Blueberries: Use fresh blueberries or swap them for chopped strawberries, raspberries or black berries. Pitted and diced cherries or peaches would be good too!

How to Make Them

Before You Start: Preheat the oven to 350 F and prepare a 12-piece baking pan with a light coating of non-stick cooking spray.

Step 1. Add the banana to a bowl and mash into a smooth paste using a fork or immersion blender.

Step 2. Add the peanut butter, maple syrup and vanilla to the bowl and mix until smooth and combined.

Step 3. Add the flax, oats, cinnamon, salt and blueberries and gently mix into a thick dough, taking care not to mash the blueberries as you mix.

Step 4. Divide the mixture between 12 muffin tins. Try to keep the blueberries well distributed so they don’t end up in clumps at the bottom of each up. Press each cup down flat.

Step 5. Bake for 20 minutes, let cool in the pan for at least 15 minutes before popping them out with a knife and onto a cooling rack to finish cooling.

Enjoy as is, with your favourite spread or warmed in a bowl topped with milk or yogurt for a wholesome breakfast or snack!

H

• Let cool completely before storing.
• Room Temperature: Store in a sealed container for up to 4 days.
• Fridge: Store in a sealed container for up to 1 week.
• Freezing: Store in a sealed container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge or microwave before enjoying.

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