Baked Blueberry Oatmeal

March 16, 2018

Perfect make ahead, on-the-go fuel for busy mornings or mid day snacks? YES PLEASE! Full disclosure, I initially made these baked blueberry oatmeal cups for my daughter. I only photographed them because I thought they looked pretty in the late afternoon light as they were sitting on the cooling rack. Then I actually tasted one and wondered where they had been all my life. Naturally I felt compelled to share them with you!

Backed Blueberry Oatmeal Cups

They’re delicious in a pleasantly simple way, they’re filling, they provide both carbs and protein, and they’re easy to pack and throw into lunches, bags, and pockets. Maybe even an extra one hanging out of your mouth as you lock the door behind you in your rush to hit the road 😉

Enjoy!

Print Recipe
Baked Blueberry Oatmeal
Perfect on-the-go meal or snack!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350*F and line a 12 cup muffin tin with liners.
  2. In a medium bowl, mix the oats and baking powder together.
  3. In a large bowl, whisk together the milk, eggs, honey or syrup, and vanilla. Whisk until everything is evenly blended.
  4. Add oats to the liquid mixture and stir until all of the oats are coated in liquid. Your mixture will probably look a little watery, which is fine.
  5. Stir in the blueberries.
  6. Fill each muffin cup to the top with the mixture, making sure to use all of the liquid as it will help cook the oats.
  7. Bake for about 20 minutes or until the tops are lightly toasted brown and the the middle cooked through. The inside should be soft, but not mushy. Store uneaten oatmeal cups in the fridge or freezer.

Baked Blueberry Oatmeal Cups

As always, feel free to comment below or shoot us a message if you have any questions or comments!

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