Lemon Blueberry Baked Oatmeal Cups

4.67 from 3 votes

Recipe from Two Peas and Their Pod

These baked oatmeal cups are bursting with lemon 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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: blueberrry, lemon, oats

Servings:

Calories: 133kcal

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

If you using frozen blueberries don’t thaw before using.

Store the oatmeal cups in the fridge for up to 1 week or freeze for up to 3 months.

Nutrition