These healthy blueberry baked oatmeal cups are so easy to make and taste wonderful! They are gluten free, vegan, and refined sugar free making them the perfect breakfast treat!
HEALTHY BAKED OATMEAL INGREDIENTS:
- Gluten free old fashioned rolled oats: You can also use quick cooking oats if you would like. I personally prefer the texture that you get from the rolled oats.
- Coconut sugar: Coconut sugar is a great healthy alternative to brown sugar. You can use brown sugar in it’s place if desired.
- Cinnamon: The cinnamon adds a nice warm flavor to the baked oatmeal and pairs nicely with the blueberries.
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”. You may also use regular milk if you don’t have an allergy.
- Maple syrup: For additional sweetness and flavor. You may also use honey or agave if you prefer.
- Unsweetened applesauce: Another healthy way to add some additional sweetness and moisture.
- Fresh or frozen blueberries: I typically use frozen blueberries for this recipe, but fresh will work great too.
- Vanilla extract
- Baking powder
HOW TO MAKE BAKED OATMEAL CUPS:
- Preheat your oven: 375°F.
- Combine your dry ingredients: In a large bowl, mix together your gluten free rolled oats, coconut sugar, cinnamon, baking powder, and salt.
- Add your wet ingredients: Add the maple syrup, unsweetened applesauce, vanilla extract, and dairy free milk to your dry ingredients.
- Mix it all up: Mix together the wet and dry ingredients until they are evenly incorporated.
- Fold in the blueberries: Add your blueberries to the bowl and fold them into the oatmeal mixture.
- Fill your muffin cups: Scoop the oat mixture into a greased muffin tin (I use a large cookie scoop to make this easier). Stir the mixture between each scoop to make sure you are getting an even amount of liquid in each cup.
- Bake: 20-25 minutes or until the oatmeal cups have set. You may need to place a baking sheet under the muffin tin in case any oatmeal mixture spills over during baking.
- Allow the oatmeal to cool: Allow the oatmeal cups to cool completely before removing from the muffin cups. If you can’t wait and want to eat them right away you can, but they probably wont hold their shape.
HOW TO STORE BAKED OATMEAL:
- Store: If you have any left, these will keep in an airtight container in the refrigerator for 5 days.
- Freeze: Wrap the baked oatmeal cups individually in plastic wrap and place them in a freezer bag or container in the freezer for up to 3 months. When ready to serve you can either let them thaw until they reach room temperature or heat them in the microwave for 30-60 seconds until heated through.
- 3 1/2 cups gluten free old fashioned rolled oats (or quick cooking)
- 1/4 cup coconut sugar (or brown sugar)
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup unsweetened applesauce
- 2 1/2 cups dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 – 2 cups fresh or frozen blueberries
- Preheat oven to 375°F.
- In a large bowl, mix together dry ingredients.
- Add all of the wet ingredients except for the blueberries to the dry ingredients and mix together until they are evenly incorporated.
- Fold the blueberries into the oatmeal mixture.
- Scoop the oat mixture into a greased muffin tin (I use a large cookie scoop to make this easier). Stir the mixture between each scoop to make sure you are getting an even amount of liquid in each cup.
- Bake: 20-25 minutes or until the oatmeal cups have set.*
- Allow the oatmeal cups to cool completely before removing from the muffin pan. If you can’t wait and want to eat them right away you can, but they probably wont hold their shape as well.
- Store the oatmeal cups in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each baked oatmeal cup individually in plastic wrap and place in a sealed freezer bag in the freezer for up to 3 months.
You might want to place a sheet tray under your muffin pan while they bake in case you have any oatmeal mixture spill over.