Blueberry Baked Oatmeal Cups are an easy make ahead breakfast that are bursting with blueberries in every bite. These are not only delicious, they are healthy and made without refined sugars, making them perfect for kids and adults alike.
One of my favorites parts about blogging is creating recipes. While I share a good amount of sweets on here, and many of my mom’s amazing baked goods, some of them happen organically. THIS one? My hubby inspired it.
Mike has been on the health train for several years now, and he loves following runners on social media and listening to various podcasts. Some of his favs are Gwen Jorgensen, Shalane Flanagan, and Des Linden. He was recently watching Gwen make up a batch of blueberry oatmeal, and I tried it on a recent Saturday morning. I’ve been tweaking the ingredients and amounts ever since, and the result is THIS. I’m pretty pleased with the result, and Josh has been packing them for his breakfast at work.
TRUTH: These are not sweet muffins. They are baked oatmeal cups, that are naturally sweetened with dates, cinnamon applesauce, and blueberries. If you are looking for a sweet muffin (as in quick bread), head HERE. 😀
Ingredients needed for Blueberry Baked Oatmeal Cups
- Fruit – overripe bananas, pitted dried dates, cinnamon applesauce, and frozen blueberries.
- Dairy – melted butter, eggs, and milk.
- Dry Ingredients – old fashioned oatmeal, salt, baking powder, and cinnamon
- Watkins Vanilla Extract – btw, I buy these two at a time on Amazon, and love it.
- Instead of dates, you could use honey or pure maple syrup to sweeten.
- If you’d rather use fresh blueberries, go for it.
- Regular applesauce can be used, instead of cinnamon applesauce.
- You could use a combo of butter and oil, instead of all butter.
How to make Blueberry Baked Oatmeal Cups:
- Pulse the following ingredients in a blender: bananas, dates, eggs, vanilla, applesauce, melted (and cooled) butter, and 1/2 cup of milk.
- Combine the dry ingredients. In a large mixing bowl, mix the old fashioned oatmeal, baking powder, cinnamon, and salt.
- Add the dry to the wet. Pour the blended ingredients into the oatmeal mixture. Add the remaining milk, and stir to combine.
- The BLOOBS. Next, add the blueberries, and gently stir. It’s natural to see some of that purple.
- Prepare for baking. Spoon the mixture into prepared muffin cups. Fill them evenly, a little over 3/4 full.
- Bake. If you use XL muffin cups, you’ll need to bake for approximately 30 minutes. If you use regular size, they will take between 20-25 minutes.
How to serve Blueberry Baked Muffin Cups:
I like to eat these fresh out of the oven, or just simply warm them up for 30-45 secs in the microwave.
- Use a touch of butter and a sprinkle of brown sugar. You don’t need much, but it’s SO good.
- Add a spoonful of blueberry preserves. My FAV way to eat this, as seen from the picture below.
- Put it in a bowl, break it apart, and pour over a few splashes of milk and fresh fruit. You could even add some of my homemade granola overtop!
- OR eat it plain. NOT recommended, but this is how my hubby likes them, because he’s not that extra. (I kid, I kid.)
STORAGE: After making these muffin cups, I let them cool, and then wrap them up one-by-one in some cling wrap. Then place them in a couple of freezer bags, and freeze. My guys grab one in the morning, and warm them up when they get to work.
Some kitchen tools/other items I use for these baked oatmeal cups.
- Vitamix – This is one of my most used appliances in my kitchen. I use it for this recipe to pulverize the dates and bananas in step one.
- Jumbo Muffin Pans – I love these pans, and use them all the time for these oatmeal cups and my Bacon and Egg Breakfast Muffins, as well as several other recipes.
- Giant Muffin Liners – these liners make it super easy to get the oatmeal cups out of the pans. SO worth it.
I highly recommend using jumbo muffin tins because it’s the perfect breakfast portion. One muffin cup has only 167 calories, and is loaded with vitamins, protein, and fiber.
Make this breakfast recipe next: 200 Calorie Banana Muffins
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 2 medium bananas
- 6 whole dates - un-pitted
- 2 1/2 cups 1% milk
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup cinnamon applesauce
- 1/4 cup unsalted butter - melted and cooled
- 4 cups old fashioned oatmeal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups frozen blueberries
- butter, brown sugar, and blueberry jam to serve
Preheat oven to 350 degrees. Prepare two 6-count jumbo muffin tins with jumbo liners.
In a blender, combine the bananas, dates, 1/2 cup of milk, eggs, vanilla, applesauce, and melted & cooled butter. Blend until bananas and dates are finely processed.
In a large mixing bowl, combine the oatmeal, baking powder, cinnamon, and salt. Mix well.
Pour wet ingredients from the blender, and the remaining two cups of milk into mixing bowl with the dry ingredients. Add frozen blueberries, and mix until well combined.
Immediately spoon mixture into prepared muffin tins, making sure you have an even amount of wet vs. dry ingredients. There should be some milk visible on top of each muffin.
Bake on 350 degrees for 30 minutes, or until muffins are set in the center. Remove to cooling racks. EAT!
- STORAGE: After making these muffin cups, I let them cool, and then wrap them up one-by-one in some cling wrap. Then place them in a couple of freezer bags, and freeze. My guys grab one in the morning, and warm them up when they get to work.
- TRUTH: These are not sweet muffins. They are baked oatmeal cups, that are naturally sweetened with dates, cinnamon applesauce, and blueberries. If you are looking for a sweet muffin (as in quick bread), head HERE. 😀
- I highly recommend using jumbo muffin tins because it's the perfect breakfast portion. One muffin cup has only 167 calories, and is loaded with vitamins, protein, and fiber.