Description
These Lemon Blueberry Baked Oatmeal Cups are a deliciously moist and wholesome breakfast treat, bursting with fresh blueberries and zesty lemon flavors. Perfect for meal prep, they are easy to make, lightly sweetened with pure maple syrup, and baked to golden perfection for a healthy start to your day.
Ingredients
Wet 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
Dry Ingredients
- 2 cups old fashioned oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fruit
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin pan with nonstick cooking spray to prevent sticking, then set it aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the almond milk, pure maple syrup, melted coconut oil, lemon zest, fresh lemon juice, eggs, and vanilla extract until thoroughly combined and smooth.
- Combine dry ingredients: Add the oats, chia seeds, baking powder, and salt to the wet mixture. Stir gently but thoroughly to combine all ingredients. Then carefully fold in the blueberries, ensuring they are evenly distributed without breaking them up too much.
- Fill muffin cups: Spoon the oatmeal batter evenly into the prepared muffin cups, aiming for an even distribution of oats, liquid, and blueberries in each cup to ensure uniform baking.
- Bake: Place the muffin pan in the oven and bake for 25 to 30 minutes. The oatmeal cups are done when the edges turn lightly browned and the tops appear set and firm to the touch.
- Cool and serve: Remove from the oven and let the baked oatmeal cups cool in the pan for 5 to 10 minutes before serving to allow them to set properly.
- Storage: Store any leftover oatmeal cups tightly covered in the refrigerator for up to one week or freeze them for up to three months to enjoy later.
Notes
- You can substitute the almond milk with any milk of your choice such as dairy milk, soy, or oat milk based on preference or dietary requirements.
- Using frozen blueberries is convenient and works well, but no need to thaw before folding them into the batter.
- To make this recipe vegan, substitute the eggs with flax eggs or another egg replacer and use a plant-based butter or oil.
- These oatmeal cups are perfect for meal prep breakfasts or snacks; simply reheat in the microwave as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
