Lemon Blueberry Baked Oatmeal Cups
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.67 out of 5 stars
(3)
Ingredients
12
- 1 1/2 cups unsweetened vanilla almond milk, or milk of your choice
- 1/3 cup pure maple syrup
- 3 tablespoons coconut oil, melted & cooled to room temperature (can use butter)
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen*
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Preparation
Step 1
Preheat oven to 350 degrees F. Generously grease a 12-cup muffin pan with nonstick cooking spray. Set aside.
Step 2
In a large bowl, whisk together milk, maple syrup, oil, lemon zest, lemon juice, eggs, and vanilla.
Step 3
Add the oats, chia seeds, baking powder, and salt. Stir until combined. Gently fold in the blueberries.
Step 4
Spoon batter evenly into greased muffin cups, making sure each cup has an even amount of oats, liquid, and blueberries.
Step 5
Bake for 25 to 30 minutes or until the edges are lightly browned and top appears set. Remove from the oven. Let cool in the pan for 5 to 10 minutes before serving.
Step 6
Cover leftover oatmeal cups tightly and refrigerate for up to 1 week or freeze for up to 3 months.
Step 7
Save recipe for the next time?
Chef's notes
If using frozen blueberries, don’t thaw before using.
Store the oatmeal cups in the fridge for up to 1 week or freeze for up to 3 months.
