Are you looking for a quick, healthy and filling breakfast on the go? Then look no further: Blueberry Walnut Baked Oatmeal Cups are just the right breakfast (or even snack)!
Baked Oatmeal Cups: Nutritious Breakfast On The Go
Baked oatmeal cups are the perfect breakfast food because they have a combination of all macronutrients: complex carbohydrates from the oats, protein from eggs and milk, and healthy fats from flaxseed and walnuts. They are also a great source of fiber. The fiber in oats is called beta glucan and has been shown to help reduce cholesterol levels and improve blood sugars. Flaxseed and walnuts provide omega-3 essential fatty acids, which help reduce inflammation.
Why Make Baked Oatmeal Cups?
Here is why you should make these baked oatmeal cups:
- they are made ahead of time so you don’t need to worry about breakfast for the week
- they are portable
- they are filling so you’re not hungry within an hour
- they contain a balance of complex carbohydrates, protein, and healthy fats
- they store well in the fridge for up to a week
- they can be frozen (make two batches and freeze!)
- they can be tailored to your preferences
Baked Oatmeal Cup Formula
It’s easy to create a custom baked oatmeal cup. Follow this ‘formula’:
- 3 cups oatmeal
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- 1 c milk
- 1/3 cup sweetener
Add dry ingredients to wet ingredients, and mix well. Then add custom add-ins and combine all together. Scoop into muffin tin and bake!
Tailor Baked Oatmeal Cups to Your Preferences
Baked oatmeal cups can be tailored to your preferences:
- You can substitute any fruit you like, such as apples, peaches, raspberries, or any fresh, frozen, or dried fruit
- You can add any type of seed or nut, such as pumpkin seeds, almonds, or pecans
- You can add your own spices such as cinnamon, nutmeg, or pumpkin spice
- You can add any sweetener such as honey, maple syrup, brown sugar, or stevia
- You can add fruit purees such as apple sauce, pumpkin puree or mashed banana
Healthy Blueberry Walnut Baked Oatmeal Cups
A quick and nutritious breakfast on the go!
- 3 cups old fashioned oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1/3 cup honey
- 2 eggs
- 1 cup milk
- Cooking spray
- 1 cup blueberries fresh or frozen
- 3 tbsp flaxseeds ground
- 1/2 cup walnuts chopped
Pre-heat oven to 350oF
Spray a 12 cup muffin tin with cooking spray. Set aside.
In a bowl add the oats, cinnamon, salt, baking powder and flaxseed. Set aside.
In another bowl, whisk 2 eggs. Add 1 cup milk and 1/3 cup honey and whisk well.
Add the dry mix to the liquid mix and combine all together.
Add the walnuts and blueberries and mix gently all together.
Scoop the mixture into the muffin tin.
Bake for 25 minutes or until golden brown.
- Store in airtight container for up to 5 days or in the fridge or freeze for up to 3 months.
- To eat, heat up in the microwave for a few seconds or enjoy as is!
- Muffin cups may dry up over time. You can add a couple tsp of milk before heating it for added moisture.
I made these last night — they are even better the next day! My husband loved them. I made the recipe as written, with the addition of some chia seeds I had on hand. I love that you outline different additions to change things up — I’ll definitely be trying different fruits/seeds.
Hi Barb, thank you! So great to hear you enjoyed this recipe.
Can you use quick cook oats? Or do they need to be regular? Thanks!
I’ve never tried them with quick oats but would imagine it might get a little mushy with the quick oats since they will cook faster. Old fashioned oats would work best for this recipe. Thanks!
what is carb and protein count ??
they look good but we need more information. thanks.
Thank you for your interest in this recipe. I don’t typically add nutritional information, however this recipe contains oats which are a great source of carbohydrates and has walnuts which provide some protein and healthy fats. Hope that helps. Thank you.
Such an easy recipe and it doubled as a “craft project” with my 5-year-old. I was a little nervous because of the soupy consistency (and because I’ve no talent in the kitchen) but they solidified just fine. And they came out of the pan really easy so cleanup was a breeze.
I used the extra thick rolled oats because that’s what I had on hand.
Hi Sarah! Thank you for your feedback, I’m so happy to hear that you enjoyed making this recipe 🙂
Would like to try these but have diary issues. Any thoughts on what could be substituted for the milk?Thanks
Hi Jane, yes you can substitute the milk with any non-dairy milk like almond milk, soy milk or oat milk. The protein content will change a little but soy milk has the closest protein amount compared to dairy milk. Thank you!
Delicious! Thanks for the recipe!
You’re welcome! 🙂
If I add mashed bananas do I need to cut down on another ingredients since I still want to use Blueberries?
You can add the mashed bananas, it would make the oatmeal cups more moist (and add a little more sweetness!)