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baked oatmeal cups

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal Cups
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Cookie Madness


  • 1 1/2 cups quick-cooking or old fashioned oats
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoons ground cinnamon
  • 1 large egg lightly beaten
  • 1/4 cup plus 2 tablespoons milk
  • 3 tablespoons chunky applesauce
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons melted butter
  • 1 tablespoon chopped walnuts
  • 1/3 cup fresh blueberries


  • Preheat oven to 375°. Grease 4 jumbo muffins cups (or 6 regular size) or line with paper liners.
  • Mix the oats, sugar(s), baking powder, salt and cinnamon in a bowl.
  • Whisk the egg, milk, applesauce, vanilla, and melted butter in a second bowl or large glass measuring cup.
  • Add milk mixture to oat mixture and stir well, then stir in the walnuts.
  • Divide oat mixture between the muffin cups. Sprinkle tops with blueberries.
  • Bake at 375° for 15- 20 minutes or until muffins appear set..
  • While the muffins are still warm, gently loosen sides from muffin tin. Let cool to warm and carefully remove from muffin tin. Let cool completely, then put in a large freezer bag.
  • Put the muffins in a freezer bag and store in freezer. The night before serving, take however many you need out of the freezer. Warm in the toaster the next morning.


In my opinion, these actually taste better after being frozen, thawed and re-heated.