Easy, vegan, and oil-free baked oatmeal cups!
School is starting back and these healthy blueberry walnut baked oatmeal cups are perfect for a quick breakfast. They can be made ahead of time and stored in the refrigerator or freezer. I thaw them in the fridge the night before, then breakfast is ready for those busy mornings. The oatmeal cups would also be great for snacks or school lunches.
The baked oatmeal is mostly old-fashioned oats so they have lots of fiber to keep you full longer, plus you get all the extra benefits of having your daily dose of fiber. Blueberries are there so you can start your day off with some fruit, and we all know how great berries are for you.
Tips for Baking Oatmeal Cups
I use frozen blueberries in baked goods, they’re cheaper and they can be found all year round. After the dry mixture is combined with the spices, the spices will fall to the bottom of the bowl. Your next step is to mix in the wet ingredients, make sure you mix the oat mixture with the wet ingredients really well. Then gently fold in the blueberries and walnuts. Bake the oatmeal cups for 35 minutes, so they're firm yet still a little soft in the middle.
I use silicone liners for my muffin tray. The liners can be kept on the oatmeal cups when freezing them. They also act like a little serving cup for your muffin.
I love make-ahead meals for breakfast on school mornings. It makes mornings go a little smoother and I won’t be reaching for processed food.
If you like meal prepping for breakfast then you also might like these overnight oat recipes:
I hope you enjoy the blueberry walnut baked oatmeal cups (long title for a recipe)!
Easy, oil-free, and vegan oatmeal cups. Full of blueberries and walnuts for a healthy breakfast or snack.
- 2 tablespoons ground flax seed
- 1 cup plant-based milk
- 3 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ⅓ cup maple syrup
- ½ cup unsweetened apple sauce
- ½ cup walnuts or pecans (chopped)
- 1 cup frozen blueberries
- Preheat the oven to 350° F (180° C).
- Line your muffin tin with silicone liners or lightly oil the cups.
- Mix ground flax seed with the plant-based milk and let it sit for 10 minutes while you prep the rest of the ingredients.
- Mix the oats, cinnamon, ginger, allspice, salt, baking powder in a large bowl.
- Then add the maple syrup, apple sauce and the plant-based milk mixture to the oats. Mix well before adding the blueberries.
- Fold in the chopped nuts and frozen blueberries.
- Fill a 12-cup muffin tin with the oatmeal mixture.
Bake for 30-35 minutes.
- Store leftovers in the refrigerator.
Use silicone muffin cups or lightly oil a muffin tray. The muffins will stick to paper cups.
- Category: Breakfast, snack
- Method: Oven
- Cuisine: American
Keywords: healthy breakfast, baked oatmeal cups