Pin Start your day with a burst of sunshine with these One-Bowl Lemon Blueberry Baked Oatmeal Cups. These bright and zesty treats are packed with juicy blueberries and wholesome oats, making them the perfect solution for a portable, nutritious breakfast on the go. Whether you're heading to the office or packing school lunches, these oatmeal cups offer a satisfying and flavorful start to any morning.
Pin The beauty of this recipe is how it transforms simple pantry staples into a gourmet-style breakfast. The texture is soft and set, holding together perfectly so you can enjoy them without needing a spoon or a bowl.
Ingredients
- Oats & Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Wet Ingredients
- 2 large eggs
- 1 cup unsweetened almond milk (or any milk)
- 1/3 cup pure maple syrup
- 2 tablespoons melted coconut oil (or unsalted butter)
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- Fruit
- 1 cup fresh blueberries (or frozen, unthawed)
Instructions
- Step 1
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Step 2
- In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Step 3
- Add the rolled oats, baking powder, cinnamon, and salt. Stir until the mixture is fully combined and all oats are moistened.
- Step 4
- Gently fold in the blueberries.
- Step 5
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- Step 6
- Bake for 23–25 minutes, or until the oatmeal cups are set, golden on top, and a toothpick inserted in the center comes out clean.
- Step 7
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Zusatztipps für die Zubereitung
For the best texture, ensure your melted coconut oil or butter is slightly cooled before adding it to the cold milk and eggs to prevent it from solidifying. Additionally, don't forget the 10-minute cooling rest in the tin; it's essential for the oatmeal cups to firm up enough to be handled.
Varianten und Anpassungen
You can easily adapt this recipe to your preferences. Substitute the coconut oil with melted butter for a richer flavor, or swap the blueberries for fresh raspberries or blackberries. For an added crunch, sprinkle a handful of chopped nuts or seeds on top of each cup before baking.
Serviervorschläge
While these are fantastic on their own, you can serve them warm with a drizzle of additional maple syrup or a dollop of almond butter. They also pair perfectly with a side of Greek yogurt for an extra protein boost to start your morning.
Pin Enjoy the convenience and bright flavors of these One-Bowl Lemon Blueberry Baked Oatmeal Cups. They are a wholesome, easy-to-make breakfast that will keep you fueled and satisfied throughout your busy day!
Recipe Questions & Answers
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing, adding bursts of flavor and moisture as they bake.
- → What can I substitute for coconut oil?
Unsalted butter or any neutral oil can replace coconut oil to maintain moistness and add richness.
- → How should I store these oatmeal cups?
Store cooled cups in an airtight container in the refrigerator for up to five days or freeze up to two months.
- → Are there any tips for making these dairy-free?
Use plant-based milk such as almond or oat milk and substitute butter with coconut oil to keep it dairy-free.
- → Can I add nuts or seeds for extra texture?
Yes, sprinkle chopped nuts or seeds on top before baking to add crunch and nutrition.