Blueberry Almond Oatmeal Cups
These baked oatmeal cups offer a tidy, portioned way to enjoy warm rolled oats without tending a pot on the stove. Stirring fresh blueberries directly into the oat base creates juicy pockets of fruit throughout, while sliced almonds scattered across the top toast gently during the twenty-minute bake.
Why this one works
- Individual portions make serving and plating straightforward.
- Fresh blueberries burst softly during baking, adding natural moisture.
- Sliced almonds create a crisp, nutty contrast against the tender oats.
- Comes together in a single mixing bowl before heading into the muffin tin.
What you’ll need
- 2 cups (180g) rolled oats Standard rolled oats provide the best structure and chew for holding their cup shape.
- 1/2 cup (120ml) almond milk Moistens the dry oats so they bake up tender rather than dry.
- 1/2 cup (75g) fresh blueberries Fold these in gently near the end to keep the berries intact before baking.
- 1/4 cup (60ml) maple syrup Provides liquid sweetness that evenly distributes through the oat mixture.
- 1/4 cup (30g) sliced almonds Press lightly into the tops so they adhere and toast evenly in the oven.
- 1 tsp (5g) baking powder Helps give the dense oat mixture a slight lift while baking.
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What to have nearby
- Mixing bowl
- Muffin tin
- Spoon or silicone spatula
Step-by-step instructions
The preparation requires minimal effort: stir the base ingredients together, gently fold in the fruit so the berries remain whole, spoon into the prepared tin, and bake until set.
- 1Step 1
Preheat oven to 180C.
- 2Step 2
Mix oats, almond milk, maple syrup, and baking powder in a bowl.
- 3Step 3
Fold in blueberries.
- 4Step 4
Spoon mixture into a greased muffin tin.
- 5Step 5
Top with sliced almonds.
- 6Step 6
Bake for 20 minutes until firm.
- 7Step 7
Cool before serving.
ALSO GOOD: If these flavors sound good to you, Blackberry Honey Baked Oatmeal Cups is a natural one to save for next time.
A few things worth knowing
- Thoroughly grease the muffin tin to ensure the cups release cleanly once baked.
- Allow the cups to cool before removing them, as they firm up significantly as they rest.
- Distribute the sliced almonds evenly over each cup so the tops brown uniformly.
Ways to make it your own
- Dust the tops lightly with ground cinnamon before baking for extra aroma.
- Serve with an extra drizzle of pure maple syrup just before plating.
Serving suggestions
Serve these warm or at room temperature alongside a freshly brewed cup of black coffee, hot tea, or an extra pour of chilled almond milk.
Storage & reheating
Store cooled oatmeal cups in an airtight container in the refrigerator. Reheat gently in a warm oven or enjoy chilled.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the oatmeal cups need to cool before serving?+
The cups continue to set as they cool. Attempting to remove them immediately from the hot muffin tin may cause them to crumble.
Can I use paper muffin liners?+
A well-greased muffin tin allows the edges to brown nicely, though parchment liners can also be used if sticking is a concern.
With tender oats, juicy blueberries, and toasted almonds in every bite, these baked cups make a simple and dependable addition to your morning routine.
Blueberry Almond Oatmeal Cups
Baked oatmeal cups studded with fresh blueberries, lightly sweetened with maple syrup, and topped with crunchy sliced almonds.
Ingredients
- 2 cups (180g) rolled oats
- 1/2 cup (120ml) almond milk
- 1/2 cup (75g) fresh blueberries
- 1/4 cup (60ml) maple syrup
- 1/4 cup (30g) sliced almonds
- 1 tsp (5g) baking powder
Instructions
- Preheat oven to 180C.
- Mix oats, almond milk, maple syrup, and baking powder in a bowl.
- Fold in blueberries.
- Spoon mixture into a greased muffin tin.
- Top with sliced almonds.
- Bake for 20 minutes until firm.
- Cool before serving.
Nutrition
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