These blueberry baked oatmeal cups are the perfect easy breakfast recipe for busy mornings! Make a big batch with your leftover oatmeal for a week’s worth of no-fuss breakfasts.
As parents of two young kiddos each, breakfast is a busy time in our households. From scrambling to get our toddlers out of bed and into their pants (but not that pair!) to packing last-minute lunches and fielding I-need-more-coffee-for-this toy disputes, it’s non-stop action until we’re out the door. That means we need no fuss, easy breakfast recipes.
Most mornings, oatmeal is the answer — it’s quick. It’s easy. It’s nutritious. But eating the same bowl of oatmeal every morning can get pretty boring pretty quick – even for routine-loving kids.
These blueberry baked oatmeal cups are the answer to adding diversity, excitement, and ease to your mornings. Make a big batch of blueberry oatmeal one day and turn it into baked oatmeal cups for the rest of the week.
Why We Love Oats
If you haven’t already gathered, Team PBJs loves oats. Oats are an excellent source of fiber that many children don’t get enough of and which is essential for supporting proper digestion, preventing constipation, and fueling a healthy microbiome.
Oats also provide protein, iron, and zinc, important nutrients for growing kids.
Importantly though, we love oats because kids love oats. Their mild, nutty flavor and creamy texture make for a kid-friendly food right from the start. In fact, oatmeal is one of our favorite foods for baby-led weaning.
Blueberry Baked Oatmeal Cup Ingredients
- Rolled oats
- Chia Seeds
- Vanilla Extract
- Water or Milk
These oatmeal cups are different from other baked oatmeal cup recipes you may find online as they utilize pre-cooked oats, i.e. leftover oatmeal, versus making the cups from scratch. Therefore, they’re moist and meant to be eaten with a fork, similar to an oatmeal bake.
You start by cooking the oatmeal on the stove, then you bake it. We like to double this recipe and enjoy the oatmeal in a bowl for one morning, then use anything that is leftover to make the cups.
You can do this with any type of oatmeal you like. Our go-to includes rolled oats, milk or water, chia seeds, hemp seeds, vanilla extract, cinnamon, and whatever fruit we have on hand. We also love adding a mashed banana for natural sweetness. If you’re feeling adventerous, try a veggie loaded oatmeal.
What to Eat With Baked Oatmeal Cups
These scrumptious baked oatmeal cups are absolutely delicious on their own.
You could also add toppings like a slather of nut butter, cashew cream cheese, or chia jam.
Maple syrup is, of course, always a winner in our house too!
Blueberry Baked Oatmeal Cups
- 1.5 cups rolled oats
- 3 cups water or milk of choice
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt optional
- 1 cup blueberries fresh or frozen
For the Bluberry Oatmeal
- Add oats and water or milk to a saucepan and cook over medium heat for about 3 minutes, until oats have expanded and absorbed about half of the liquid.
- Add chia seeds, vanilla, cinnamon, salt, and blueberries, and continue to cook for about 3 minutes, until oatmeal is creamy and most of the liquid has been absorbed.
- Enjoy oatmeal as is or move on to making cups.
For Blueberry Oatmeal Cups
- Preheat oven to 350 F.
- Spray a muffin tin with cooking spray
- Add leftover oatmeal to muffin tin, filling each about 3/4 full.
- Bake for 20-25 minutes.
- Enjoy immediately or store in an air tight container in the refrigerator for 3-5 days.
If you try this recipe, share it on Instagram and tag us @plantbasedjuniors!
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