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Blueberry Oat Breakfast Cups

Updated on 4 min read

Quick Description:

These Blueberry Oat Breakfast Cups are a wholesome, high-protein breakfast option that’s quick to make and easy to grab on busy mornings. Packed with rolled oats, fresh blueberries, and a touch of sweetness, these cups are baked to perfection and ideal for meal prep. Enjoy them warm or chilled, for breakfast or a healthy snack.

Servings and Timing:

  • Prep Time: 10 minutes
  • Bake Time: 20–25 minutes
  • Total Time: 30–35 minutes
  • Servings: 10–12 cups
  • WW Points: 4–6 points per cup (varies by sweetener and milk choice)

Ingredients List:

  • 2 cups rolled oats
  • 1 cup milk (regular or almond)
  • 2 large eggs
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 cup fresh or frozen blueberries

Instructions:

  1. Preheat the Oven
    Preheat your oven to 180°C (350°F).
    Line a muffin tin with silicone or paper liners.
  2. Mix Wet Ingredients
    In a bowl, whisk together the eggs, milk, honey or maple syrup, and vanilla extract until well combined.
  3. Add Dry Ingredients
    Stir in rolled oats, baking powder, cinnamon, and a pinch of salt. Mix until fully combined.
  4. Fold in Blueberries
    Gently fold in the blueberries, ensuring they’re evenly distributed without mashing them.
  5. Fill Muffin Cups
    Divide the mixture evenly between 10–12 muffin cups, filling each about ¾ full.
  6. Bake
    Bake for 20–25 minutes, or until the tops are golden brown and firm to the touch.
  7. Cool and Serve
    Let cool for 10 minutes before removing from the tin.

Additional Notes:

  • Chill & Store: These breakfast cups store well in the fridge for up to 5 days and can be reheated in the microwave for 20–30 seconds.
  • Freezing: Freeze for up to 2 months. Simply defrost in the fridge overnight or microwave for a quick snack.
  • For Extra Sweetness: Sprinkle with a little brown sugar or drizzle maple syrup before baking.

Dietary Info (per cup, based on 10 servings):

  • Calories: ~150 kcal
  • Protein: 6g
  • Carbs: 24g
  • Fat: 5g
  • Fiber: 3g
  • Sugar: 9g
  • Sodium: 120mg
  • Cholesterol: 50mg
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g

(Values may vary based on milk choice and sweetener used.)

Brief Introduction:

These Blueberry Oat Breakfast Cups are a perfect combination of wholesome oats, natural sweetness from honey or maple syrup, and a burst of blueberry flavor. The oats and eggs provide a solid protein boost, while the cinnamon adds a cozy, comforting touch. These muffins are a great choice for anyone looking for a satisfying, make-ahead breakfast that can be enjoyed all week long.

Step-by-Step Cooking Guide:

  1. Preheat oven and line the muffin tin with liners.
  2. Whisk wet ingredients (eggs, milk, honey/maple syrup, vanilla).
  3. Stir in oats, baking powder, cinnamon, and salt.
  4. Fold in blueberries gently.
  5. Spoon into muffin cups and bake for 20–25 minutes.
  6. Cool and serve.

Ingredient Details & Substitution Tips:

  • Oats: Rolled oats create a chewy, hearty texture. Quick oats can be used for a softer texture.
  • Milk: Any milk works—almond milk keeps it dairy-free, but regular milk adds a bit more creaminess.
  • Sweeteners: You can adjust the sweetness with maple syrup, honey, or any low-carb sweetener.
  • Blueberries: Fresh or frozen blueberries work. No need to thaw frozen berries.
  • Spices: For extra flavor, try adding a pinch of nutmeg, ground ginger, or a dash of vanilla extract.

Recipe Variations & Serving Suggestions:

  • Add-ins:
    • Lemon zest for a citrusy twist.
    • Chia seeds or flaxseeds for extra fiber and omega-3s.
    • Chopped nuts (walnuts, almonds) for crunch.
  • Toppings: Serve with a drizzle of almond butter, a dollop of Greek yogurt, or fresh fruit.

Storage & Make-Ahead Information:

  • Refrigeration: Store in an airtight container for up to 5 days.
  • Freezing: Freeze individually wrapped muffins for up to 2 months.
  • Reheating: Warm in the microwave for 20–30 seconds or in the oven at 300°F for about 10 minutes.

Optional Personal Story:

These Blueberry Oat Breakfast Cups are one of my go-to recipes for busy mornings. They’re easy to make, nutritious, and my kids love them too! They’re a great balance of carbs and protein, and they keep everyone full and satisfied. I love knowing that I can make a batch ahead of time and have a healthy breakfast ready to go all week long.

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