An easy on-the-go healthy breakfast that you can make ahead and have ready for those busy mornings!

I am having a mid-life crisis. But not the kind of crisis where I’ve bought an expensive sports car. The kind where I am going for a new look because I feel like I look like hobo…

You see, I have a problem. A good problem, though. I naturally put others first, especially my family. I think most of us Mom’s do that! There isn’t much time or energy left for myself. As a matter of fact, I just don’t feel right unless I am doing something for, or to help, someone else.

I want to put others first. I’ll never complain about it, and I’ll never stop doing it. But… I have reached a point in my life where I want to make myself a priority, and stop giving myself excuses that prevent me from looking and feeling my best. I don’t want to go broke trying to keep up with the trend, so I don’t. After all, Goodwill is my very favorite store and they don’t specialize in trends! HA!

My family will always come first. I am just going to start doing a better job of taking care of myself, too. So I started with getting a new pair of glasses! The best part? I didn’t go broke on getting trendy glasses! They were only $15. I can do this!

Ingredients for Blueberry Baked Oatmeal Cups

Old Fashioned Oats

Quick Oats

Brown Sugar

Baking Powder

Salt

Cinnamon

Eggs

Milk

Butter

Fresh Blueberries

How to Make Blueberry Baked Oatmeal Cups

Preheat oven to 350 degrees. Line a muffin pan with liners, spray the liners with non-stick spray and set aside.

In a large bowl, combine 1 1/2 cups old fashioned oats, 1 1/2 cups quick oats, 1/2 cup brown sugar, 2 tsp baking powder, 1 tsp salt, and 1/2 tsp cinnamon. Mix until well combined.

In a smaller bowl, beat 2 eggs. Stir in 1 cup milk, and 1/4 cup melted butter.

Pour the wet ingredients into the dry ingredients and mix well. Fold in 1 cup fresh blueberries.

Evenly distribute the batter into the 12 prepared muffin liners.

Bake for 18-20 minutes, or until the edges of the oatmeal cups are golden brown. Remove from the oven and let cool before storing.

Tips for Making Blueberry Baked Oatmeal Cups

Evenly distributing between the 12 cups gives you large size oatmeal cups, which means the tops puff up a little and they look more like a blueberry muffin! You can easily make them smaller by filling each cup with less batter. If you use less batter, make sure to adjust the baking time to 16-18 minutes. Keep your eye on them so they don’t over bake!

If you don’t have fresh blueberries, frozen would work as a substitute. But I recommend using fresh if you can!

You can easily make these vegan by using 1/2 cup applesauce instead of the eggs, substituting the milk with almond/soy milk, and using vegan butter. Super easy and same great taste!

What Fruit Can I Use in Baked Oatmeal Cups?

You can use

Blueberries

Apples

Raspberries

Strawberries

Bing Cherries

Blackberries

Triple Berry: Raspberries, Blueberries, Blackberries

You can even use chocolate chips! Yummy!!

How to Store Blueberry Baked Oatmeal Cups

Once the oatmeal cups have cooled, you can store them in a sealed container in the refrigerator for up to a week.

You could also store them in a freezer safe container in the freezer for up to 3 months.

How to Serve Blueberry Baked Oatmeal Cups

You can eat them cold, right out of the refrigerator. This works great for those mornings you don’t have any time to spare!

Or, you could reheat them for about 20-30 seconds in the microwave so they are nice and warm on a cool morning.

You can get creative by breaking up the oatmeal cup and combining it with yogurt. Or, just top the oatmeal cup with yogurt and it with a fork!

Another way to enjoy them is to pour a little maple syrup over them!

These Blueberry Baked Oatmeal Cups are lightly sweetened with a hint of cinnamon! They are meant to start your day off healthy, so if you find you are disappointed that they aren’t sweet enough then try one of the ‘Serving Tips’ above. Using maple syrup or yogurt is an easy way to sweeten these without adding more sugar!