Growing up, I never really ate oatmeal. It was more of a quick cereal (or pop tart!) kinda household. So when I got older and started living on my own, my whole world was turned upside down when I tried overnight oats for the first time. Prior to that, I had hot oatmeal and it was ok, but I didn’t add in fun toppings (aka nut butter) or anything. Since having overnight oats years ago, oats have become a big part of my breakfast now. And these protein packed, blueberry baked oatmeal cups are the new star of the show. They make a great meal prep option and they’re just so easy to whip up.
An Easy And Healthy Breakfast
During the week, even though I work from home, I still love having a quick breakfast. Sure, sometimes, I’ll do something more fancy (if I’m shooting it), but usually I reserve that for the weekend. After a while, I get tired of chia pudding and overnight oats. Even though there are so many options (check out this post for how to make chia pudding three different ways!), I still want to have something different every now and then. That’s why I love these easy baked oatmeal cups so much. You can make them the night before and have them waiting for you in the morning. Plus they’re perfect for freezing too, making them an ideal meal prep breakfast option.
If you’re looking for a different type of oatmeal cup, have a look at these delicious savoury oatmeal cups!
Ingredients For These Vegan Baked Oatmeal Cups
The ingredients for these vegan baked oatmeal cups are really simple. I wanted to keep them egg free and banana free simply because so many recipes currently have those ingredients in them. And some people can’t have eggs or don’t like bananas. In order to replace the eggs, I used a flax egg. This is simply ground flax mixed with water. And instead of banana or applesauce, I used oat milk and extra nut butter to keep it moist and flavourful.
If you want to see some swaps for ingredients, have a look at these options below:
If you want to switch up the nut butter you use, feel free to use whatever else you want. Cashew butter would be great, as would peanut butter (although stronger in flavour). Just try and use a natural nut butter as that’s what I used and I don’t know if a regular one would work the same.
Use another liquid sweetener if you want. Honey would work, but I don’t generally cook with honey personally. Unless it’s hot honey to dunk my chicken tenders in! If you do use honey don’t bother using raw as you’re going to be heating it.
I used oat milk because that’s what I had on hand. Feel free to use whatever milk you want or have access to.
Obviously the base of these oatmeal cups is oats. I like using Bob’s Red Mill brand to make these oat cups. If you need it to be certified gluten free, you can use these ones to ensure that it is. Bob’s is my personal brand of choice for most of my baking needs.
If you don’t have flax seeds, you can use 2 eggs instead. Or use another egg replacer method if you have a favourite. I think chia seeds would also work as well, but I haven’t tested this yet. I always recommend buying whole flax seeds and grinding them as needed so they don’t go rancid.
I tend to use vegan protein powder the most. I like both Genuine Health Fermented Vanilla Protein Powder (this is what I used for this recipe) and also Botanica Perfect Protein Powder. Use whichever protein powder you like the taste of the most, because you will taste it somewhat in the baked oatmeal cups.
I used frozen and thawed blueberries for these baked oatmeal cups. But feel free to use a different type of berry, or use a mix of different ones too. The great thing about these oatmeal cups is how versatile they are. You can have a lot of fun making your own creations.
How to Make These Healthy Baked Oatmeal Cups
Once you have all your ingredients ready for baking, these oatmeal cups come together in no time.
Here’s exactly what you need to do!
In a medium sized bowl, add your wet ingredients. That’s the almond butter, maple syrup, milk, ground flax, vanilla and coconut oil. Stir that together fairly well so that everything is mixed well and fully incorporated. You’ll want to let it sit for a minute or two so the ground flax can work it’s magic and thicken.
In a large bowl, add your dry ingredients. That’s the oats, oat flour, cinnamon, baking powder, protein powder and salt.
Add in the wet ingredients to the dry. Then go ahead and add your blueberries. Give that a stir once and portion it into your muffin tin.
Place it in the oven and in 20 minutes, you’ve got yourself some baked oatmeal in muffin cups.
The Muffin Tin I Recommend
The muffin tin I use and recommend is this one. It is THE ONLY one that I have tried that doesn’t require you to use liners or even to grease the pan (although I still rubbed a little coconut oil on it when baking these). This muffin tin is also the only one that I can make egg muffins in without them sticking and me wanting to pull my hair out after trying to clean the pan. Using this muffin tin, I got 10 oatmeal cups from this recipe.
Meal Prep These Baked Oatmeal Cups
Obviously these baked oatmeal cups are perfect for meal prep! I love that this makes a full batch of oatmeal muffin cups that you can take to-go. Or you know, stay in and eat them 😉
Freezing them is so simple, just store them in a large plastic bag in the freezer. When you want one, simply take it out and let it come to room temperature, or place them in the fridge the night before. You can also microwave it for a quick 20 seconds if you just can’t wait!
If you make these baked blueberry oatmeal cups, please let me know by tagging me on Instagram. Or share a review/rating below! I love hearing from you!
Baked Oatmeal Cups
Easy, portable breakfast oatmeal cups with blueberries. Perfect to store in the fridge or freezer for a quick breakfast!
For the Wet
Preheat the oven to 350ºF (177ºC) and grease a muffin tin with oil, or use liners.
In a medium sized bowl, add the wet ingredients, from the almond butter through to the coconut oil and mix well to combine.
In a large bowl, add the dry ingredients from the rolled oats through to the sea salt and mix well.
Add the wet ingredients into the dry and stir until combined. Fold in the blueberries and stir once again.
Divide the mixture into the muffin cups and place in the oven to bake for 20 minutes.
Remove from the oven, let cool and then take out the muffins and cool on a cooling rack for 15 to 20 minutes. Store leftovers in a sealed container in the fridge for up to 5 days or freeze for longer.
To make the oat flour, simply measure out 1/2 cup rolled oats and process into a fine flour.
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