Baked Blueberry Almond Oatmeal Cups

Baked Blueberry Almond Oatmeal Cups are a delicious and easy to make breakfast or snack. These are a great grab and go breakfast for busy mornings.

I’m a huge fan of blueberries and they are perfect in these Oatmeal cups. You can use frozen or fresh blueberries. I make these a lot when blueberries are in season.

These make good after school snacks. Use whatever berries your kids like the most or make it with mixed berries which really Delicious. I keep a bag of mixed berries in my freezer to use for smoothies, muffins and to add to our morning oatmeal or oatmeal cups.

You can leave out the Almonds if you don’t like them or add Pecans instead. It’s so versatile and you can make it with your favorite fruit, berries and nuts. You could even add some chocolate chips to it. That makes everything better!

Scroll to the bottom for printable Blueberry Almond Oatmeal Cups recipe.

Blueberry Almond Oatmeal Cups

These easy Blueberry Almond Oatmeal Cups make a delicious breakfast. Even picky eaters like it. If you are tired of your usual morning bowl of oatmeal give these a try.

If you are like me and are trying to eat more healthy food and make better food choices then these Blueberry Almond Oatmeal Cups are a great place to start.

Not only are blueberries delicious but they are good for you. Blueberries are low in calories but full of nutrients. They are an antioxidant-rich fruit.

Oats are satisfying and nutritious, making them a great healthy breakfast staple. Oatmeal contains soluble fiber which helps keep you feeling full longer. Which means you’ll snack less between meals and that’s always a good thing.

Blueberry Almond Oatmeal Cups Ingredients

2 Cups Old Fashioned Oats
1/2 Cup Sliced Almonds
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Egg
2 Tablespoons Vegetable Oil
1 Cup Milk
1 Teaspoon Pure Teaspoon Vanilla Extract
2 Tablespoons Pure Maple Syrup
1 Banana
1 Cup Blueberries (fresh or frozen)

How To Make Blueberry Almond Oatmeal Cups

Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray.

In a large bowl, combine the oats, almonds, baking powder, salt and cinnamon.

In a smaller bowl, combine the egg, milk, vegetable oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients, mix it all together, and add in the banana.

Gently stir in blueberries.

Pour mixture into muffin pans and bake for 23-25 minutes until golden brown.

Let cool before serving. Enjoy!

These oatmeal cups will keep in the refrigerator for 2-3 days, or you can freeze them for up to one month. Reheat in the microwave when you are ready to serve.