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!

Stack of 3 baked blueberry baked oatmeal cups on a cooling rack.

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!

Features

  • 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

Ingredient Notes

Complete list of ingredients with amounts and instructions is located in the recipe card. Scroll down or use the Jump to Recipe button at the top for quick access.

Visual of ingredients for blueberry baked oatmeal cups labelled with text overlay.
  • 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!

Step by Step Instructions

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!

Storing

  • 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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Stack of baked oatmeal cups with blueberries in them on a plate.

Blueberry Oatmeal Cups

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan

These simple blueberry baked oatmeal cups are easy to make in 1 bowl in 30 minutes for a delicious, healthy snack or breakfast the whole family will enjoy.


Scale

Ingredients


Instructions

  1. Preheat the oven to 350 F.
  2. Add the banana to a mixing bowl and mash into a smooth paste using a fork or immersion blender.
  3. Add the maple syrup, peanut butter and vanilla and mix until smooth.
  4. Add the rest of the ingredients and gently mix into a thick batter, taking care not to mash the blueberries as you mix.
  5. Divide the batter between 12 muffin tins (approximately 1/4 cup each), pressing each one down firmly until flat. They batter will come just below the top of each tin.
  6. Bake for 20 minutes then remove from the oven and let cool in the pan for at least 10 minutes.
  7. Run a knife along the edge of each cup to pop them out. Let cool completely on a cooling rack.
  8. Enjoy as is like a muffin, with your favourite spread or warmed in a bowl and topped with a splash of milk or yogurt, fresh berries and banana.

Notes

Let cool completely before storing. Store in a sealed container at room temperature for up to 4 days or in the fridge for up to 1 week. Freeze 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.

Nutrition

  • Serving Size: 1
  • Calories: 135
  • Sugar: 6.5 g
  • Fat: 5 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: blueberry oatmeal cups