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    Home » Recipes » Snacks and dips

    Lemon Blueberry Baked Oatmeal Cups

    Published: Sep 30, 2021 . Modified: Jun 9, 2025 by Allie

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Jump to Recipe·Print Recipe

    Easy, vegan, and oil-free baked blueberry lemon oatmeal muffin cups!  They’re great for breakfast, snacks, or dessert.  They can be made ahead of time and stored in the refrigerator or freezer for later.  

    two lemon blueberry oatmeal cups stacked

    I thaw them in the fridge the night before, then breakfast is ready for those busy mornings.  It makes breakfast time go a little smoother and keeps me from reaching for processed food.  I prefer them cold, so I don’t normally heat them up.  (But my favorite way to enjoy them is having them as a light sweet treat after dinner or with late afternoon green tea!)

    For more oatmeal recipes, try banana oat cookies, vegan baked oatmeal with berries, apple baked oatmeal, or chocolate baked oatmeal. For another recipe using blueberries and lemon, try blueberry lemon chia pudding.

    Jump to:
    • Tips for Lemon Blueberry Oatmeal Cups
    • How to make baked oatmeal cups
    • Silicone muffin liners or lightly oil muffin tray
    • Storage
    • More Oat Recipes
    • Recipe
    • Comments

    Tips for Lemon Blueberry Oatmeal Cups

    • Use a ripe banana with lots of brown spots, the kind you’d choose for banana bread.
    • I use frozen blueberries in baked goods, they’re usually cheaper and they can be found all year round.  
    • There’s no need to thaw the frozen blueberries before adding them to the mixture.  
    • The frozen blueberries can be replaced with fresh ones.
    • Gently fold in the blueberries, the frozen ones will most likely start to turn the oatmeal mixture blue.  This doesn’t impact the flavor at all.
    • A Microplane works great at zesting citrus.
    • Zest your lemon first before cutting it to squeeze the juice out. 
    • Make sure to use ground flaxseed, not whole. 
    • The ½ cup mashed banana can be replaced with ½ cup unsweetened applesauce.

    How to make baked oatmeal cups

    Preheat the oven to 350° F (180° C). Line your 12 cup muffin tin with silicone liners or lightly oil the cups of the muffin tray.

    mashed bananas in a bowl

    In a medium bowl, mash the banana until smooth. 

    milk, maple syrup, ground flax seed mixed in a bowl

    Then mix in the milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract.  Let it sit and gel for 5-10 minutes while you prep your pan and mix the dry ingredients.

    old fashioned oats and dry ingredients mixed in a bowl

    To a large bowl, add the oats, cinnamon, baking powder, and salt; then mix to combine.  The nuts can also be added to the dry ingredients at this stage, but wait on the blueberries.

    dry and wet ingredients being mixed in a bowl

    Add the wet ingredients to the dry oat mixture and stir to combine.

    stirring in blueberries in the oat cups mixture

    Fold in the chopped nuts (if not done in the step before) and frozen blueberries.

    uncooked bluebery oatmeal cups in a muffin tray

    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.

    baked blueberry oatmeal cups in a muffin tray

    Bake for 28-32 minutes, or until the tops have lightly browned and have firmed up. Let them cool in the tray for about 10 minutes, then transfer them to a cooling rack. Store cooled leftovers in the refrigerator.

    Silicone muffin liners or lightly oil muffin tray

    I pop the silicone liners into my muffin tray for an oil-free option.  The liners can be kept on the oatmeal cups when freezing and they also act like a little serving cup for your muffin.  

    Alternatively, the muffin tin can be lightly sprayed with oil instead of muffin liners.  Spray the muffin tray cups then use a paper towel to move the oil around to coat and remove any excess. 

    Storage

    Store the cooled oat cups in an airtight container in the refrigerator for up to 5 days or freeze for 2-3 months.  They can be frozen in silicone muffin cups.  If freezing without the muffin cups, use a piece of parchment to separate the oatmeal cup layers so they don’t freeze together. 

    Or freeze them on a baking tray in a single layer and not touching.  This freezes them separately so they don’t stick to each other.  Once frozen then place them in a freezer-safe container.

    two lemon blueberry oatmeal cups stacked

    More Oat Recipes

    • Chocolate Peanut Butter Overnight Oats
    • Simple Overnight Oats
    • Mango Overnight Oats
    • Strawberry Overnight Oats
    • Cherry Overnight Oats
    • Banana Nut Oatmeal Cookies
    • Carrot Cake Bliss Balls
    • Apricot Energy Balls
    • Oil-Free Granola

    I hope you enjoy this recipe for lemon blueberry baked oatmeal cups!  

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    Recipe

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    Two lemon blueberry oatmeal cups stacked.

    Lemon Blueberry Baked Oatmeal Cups


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allie
    • Total Time: 45 minutes
    • Yield: 12 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Easy, vegan, and oil-free lemon blueberry baked oatmeal cups!  Sweetened with ripe banana and maple syrup making them perfect for breakfast, snacks, or dessert.


    Ingredients

    Scale
    • ½ cup mashed ripe banana (about 1 banana)
    • 1 cup (237 ml) dairy-free milk
    • ⅓ cup (79 ml) maple syrup
    • 2 tablespoons ground flax seed
    • 2 teaspoons lemon zest
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 3 cups (270 g) old-fashioned oats
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup (117 g) frozen blueberries or fresh
    • ⅓ cup (40 g) chopped walnuts or pecans

    Instructions

    1. Preheat the oven to 350° F (180° C).
    2. Line your 12 cup muffin tin with silicone liners or lightly oil the cups of the muffin tray.
    3. In a medium bowl, mash the banana.  Then mix in the milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract.  Let it sit and gel for 5-10 minutes while you prep your pan and mix the dry ingredients.
    4. To a large bowl, add the oats, cinnamon, baking powder, and salt then mix to combine.
    5. Add the wet ingredients to the dry oat mixture and stir to combine.
    6. Fold in the chopped nuts and frozen blueberries.
    7. Fill a 12-cup muffin tin with the oatmeal mixture.
    8. Bake for 28-32 minutes, or until the tops have lightly browned and have firmed up.
    9. Let them cool in the tray for about 10 minutes, then transfer them to a cooling rack.
    10. Store cooled leftovers in the refrigerator.

    Notes

    The ½ cup mashed banana can be replaced with ½ cup unsweetened applesauce.

    They don't rise much, so each muffin cup will be filled to the top.

    After adding the oat mixture to the tray, pressing down on the top of the mixture helps to submerge any pieces of oats or walnuts so they get cooked into the mixture.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: breakfast, snack
    • Method: baked
    • Cuisine: american

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Stacy

      August 08, 2022 at 10:01 pm

      I made these and they turned out great! I’ve been using them as an afternoon snack.

      Reply
      • Allie

        August 09, 2022 at 5:38 pm

        I'm glad you like them!

        Reply

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    two lemon blueberry oatmeal cups stacked