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Baked Oatmeal Blueberry Cups

These baked oatmeal cups are an easy and healthy breakfast.

 

Ingredients

Ingredients
Servings:
g
Rolled Oats
tsp
Baking Powder
ml
Almond Milk
Eggs
g
Honey
tsp
Vanilla Extract
g
Blueberries
Calories
per serving
149
Carbs
29
Protein
5
Fat
10

Instructions

Preparing In The Kitchen
  1. Preheat oven to 180 C°. Grease a 12-cup muffin pan with cooking oil spray.
  2. In a large bowl, add oats and baking powder. Stir to combine.
  3. In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended. Add liquid mixture to oats. Stir until all oats are coated in liquid. It is okay for your mixture to look watery as not all the liquid will be absorbed right away. Stir in blueberries.
  4. Fill each muffin mold to the top with oats mixture, making sure to include the liquid as it will help cook the oats during baking.
  5. Bake for about 20 minutes or until tops of oats are a light toasted brown and oats are cooked through. The interior of the oat cups should be soft but not mushy. Loosen oat cups with a spatula to remove from muffin pan. Store uneaten oatmeal cups in fridge or freezer.

Preparing In The Kitchen
  1. Preheat oven to 180 C°. Grease a 12-cup muffin pan with cooking oil spray.
  2. In a large bowl, add oats and baking powder. Stir to combine.
  3. In a separate bowl, add milk, eggs, honey, and vanilla. Whisk until everything is evenly blended. Add liquid mixture to oats. Stir until all oats are coated in liquid. It is okay for your mixture to look watery as not all the liquid will be absorbed right away. Stir in blueberries.
  4. Fill each muffin mold to the top with oats mixture, making sure to include the liquid as it will help cook the oats during baking.
  5. Bake for about 20 minutes or until tops of oats are a light toasted brown and oats are cooked through. The interior of the oat cups should be soft but not mushy. Loosen oat cups with a spatula to remove from muffin pan. Store uneaten oatmeal cups in fridge or freezer.

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