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two baked blueberry oatmeal cups stacked

Blueberry Oatmeal Cups

  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


These blueberry oatmeal cups are vegan, oil-free, and gluten-free.  They’re perfect for a ready-made breakfast or snack. 


  • ½ cup ripe banana (about 1 banana), mashed
  • 1 cup (237 ml) dairy-free milk
  • ⅓ cup (79 ml) maple syrup
  • 2 tablespoons ground flax seed
  • 1 teaspoon vanilla extract
  • 3 cups (270 g) old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1  teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • ¼ teaspoon salt
  • ½ cup (50 g) walnuts or pecans (chopped)
  • 1 cup (120 g) frozen or fresh blueberries


  1. Preheat the oven to 350 F (180 C) and line the muffin tin with silicone liners or lightly oil the cups.
  2. In a medium bowl, mash the banana until smooth, then add the dairy-free milk, maple syrup, ground flax seed, and vanilla extract.  Let the flax gel while you prepare the dry ingredients.
  3. In a separate bowl, mix the oats, cinnamon, baking powder, ginger, allspice, and salt.
  4. Then add the mashed banana/milk mixture to the oats, and mix well before adding the blueberries.
  5. Fold in the chopped nuts and frozen blueberries.
  6. Fill a 12-cup muffin tin with the oatmeal mixture.  Lightly press down on the oat mixture in each cup.  I like to do this so any stray walnuts get cooked into the oatmeal mixture. 
  7. Bake for 28-32 minutes or until the tops have slightly browned and they’ve firmed up.
  8. Let them cool in the tray for about 10 minutes, then transfer to a cooling rack.


Use silicone muffin cups or lightly oil a muffin tray.  The muffins will stick to paper cups.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, snack
  • Method: Oven
  • Cuisine: American

Keywords: blueberry baked oatmeal cups, baked oatmeal cups