Lemon Blueberry Baked Oatmeal Cups
Published on May 08, 2024
Quick Summary
These baked oatmeal cups are bursting with lemon flavor and juicy blueberries. They are naturally sweetened and the perfect grab and go breakfast or snack. Keep in the fridge and reheat all week or store in the freezer.
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Pin ItBaked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack.
These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The lemon blueberry combo is perfection and so good for spring and summer!
The baked oatmeal cups are made with basic, wholesome ingredients and can be done in about 30 minutes! Plus, the keep well in the fridge, so you can reheat and eat them all week. They also freeze well, making them a great meal prep recipe. I love keeping a stash in the freezer at all times.
Kids and adults love these nutritious and delicious baked oatmeal cups! Serve them plain or top with Greek yogurt, a drizzle of maple syrup, or dollop of whipped cream! They are a delightful breakfast, snack, or even dessert.
Table of Contents
Ingredients
- Milk– I like to use unsweetened vanilla almond milk, but you can use your favorite milk.
- Pure maple syrup– to sweeten the oats.
- Coconut oil– measure the coconut oil and then melt. Cool to room temperature before using.
- Lemon zest– use a microplane to zest one lemon.
- Lemon juice– use a lemon squeezer to juice the lemons.
- Eggs– use large eggs.
- Vanilla extract– always use pure vanilla extract, not imitation vanilla.
- Oats– use old fashioned rolled oats, not quick oats. If you need the recipe to be gluten-free, make sure you use gluten-free oats.
- Chia seeds– I like adding chia seeds for extra fiber and protein. Store chia seeds in the freezer so they don’t go rancid.
- Baking powder– make sure it is fresh.
- Salt– to enhance all of the flavors.
- Blueberries– you can use fresh or frozen blueberries. If you are using frozen berries, do not thaw them!
How to Make Lemon Blueberry Baked Oatmeal Cups
- Preheat oven to 350 degrees F. Generously grease a 12-cup muffin pan with nonstick cooking spray. Set aside. I don’t recommend using paper liners with oatmeal cups because they tend to stick to the paper.
- In a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla.
- Add the oats, chia seeds, baking powder, and salt. Stir until combined.
- Gently fold in the blueberries. You can use fresh or frozen blueberries. If you are using frozen berries, don’t thaw them, and stir them in gently so they don’t turn the mixture purple.
- Spoon batter evenly into greased muffin cups, making sure each cup has an even amount of oats, liquid, and blueberries.
- Bake for 25 to 30 minutes or until the edges are lightly browned and top appears set. Remove from the oven. Let cool in the pan for 5 to 10 minutes before serving.
- The muffins are good served warm, at room temperature, or even cold.
Variations
- Milk– you can use almond, cashew, soy, oat, or cow’s milk.
- Oil or Butter– instead of coconut oil, you can avocado oil or your favorite oil. Melted butter will also work.
- Flax Eggs– if you want the recipe to be vegan, you can use flax eggs instead of regular eggs. For one egg, combine 1 tablespoon of flaxseed meal and 3 tablespoons of water and allow to sit for about 5 minutes.
- Honey– instead of pure maple syrup, you can sweeten the oats with honey.
- Extract– add a little almond extract. If you want a stronger lemon flavor, add a little lemon extract.
- Add-ins– feel free to add in hemp hearts or protein powder to amp up the nutritional value.
Toppings
The oatmeal cups are great plain, but if you want to add toppings, go for it. Here are some ideas!
- Greek yogurt
- Lemon zest
- Fresh blueberries
- Maple syrup
- Whipped Cream
- Nut butter or chopped nuts
- Add a sweet lemon glaze!
How to Store & Freeze
- How to Store: Let the muffins cool completely. Store in an airtight container in the refrigerator for up to 1 week.
- How to Freeze: Let the muffins cool completely. Wrap the muffins individually with plastic wrap. Place in a freezer bag or freezer container. Freeze for up to 3 months. Thaw to room temperature or heat in the microwave.
More Baked Oatmeal Recipes
- Baked Oatmeal
- Blueberry Maple Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Banana Blueberry Baked Oatmeal Cups
Lemon Blueberry Baked Oatmeal Cups
Ingredients
- 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
- 1/3 cup pure maple syrup
- 3 tablespoons coconut oil, melted & cooled to room temperature (can use butter)
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen*
Instructions
- Preheat oven to 350 degrees F. Generously grease a 12-cup muffin pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla.
- Add the oats, chia seeds, baking powder, and salt. Stir until combined. Gently fold in the blueberries.
- Spoon batter evenly into greased muffin cups, making sure each cup has an even amount of oats, liquid, and blueberries.
- Bake for 25 to 30 minutes or until the edges are lightly browned and top appears set. Remove from the oven. Let cool in the pan for 5 to 10 minutes before serving.
- Cover leftover oatmeal cups tightly and refrigerate for up to 1 week or freeze for up to 3 months.
Notes
Nutrition
Have you tried this recipe?
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Delicious!
Made these last night & my kids took them to school this morning. They were the perfect carpool breakfast. Easy, and so good!
Yay!
Hi, Can this be .sde in a loaf pan or 8×8 cake pan instead of muffins?
Yes, use an 8×8 pan and bake for 30-40 minutes.
I love the idea of these, and I do think they’re pretty good. For some reason I felt like they tasted too salty and I wonder if I should use kosher salt instead next time. I have 2 questions: Does anyone have tips for avoiding the scrambled-egg-type bottom I got? And maybe on a related note, how can I make these less fall-apart-y? Less oil, maybe?
I use kosher salt. Did you bake them long enough? They should hold together. Don’t add less oil, that helps them hold together.