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Healthy Baked Blueberry Oatmeal Cups

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Warm, delicious, and bursting with blueberries– these healthy Baked Blueberry Oatmeal Cups make for an easy, on-the-go breakfast or packable snack. What’s extra great about recipes like this is that you can easily prevent food waste. Make as many as you want and then pop what you don’t eat right away in the freezer. The next morning all you have to do is reheat them in the oven until they’re warm all the way through. 

Makes 12 servings

Healthy Baked Blueberry Oatmeal Cups with Imperfect Foods Rolled Oats

Ingredients

Muffins

  • 2 cups Imperfect Foods Rolled Oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup milk of choice
  • 2 eggs
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Icing (optional)

  • 1 cup yogurt (we used Forager’s vanilla cashew yogurt)
  • 2 tbsp honey

Directions

  1. Preheat oven to 350℉. Generously grease a 12-cup muffin pan.
  2. In a medium bowl, mix together rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt. 
  3. In a large bowl, mix together milk, eggs, honey, and vanilla until combined. Add dry ingredients to the bowl and mix until well combined. The mixture will be liquidy. 
  4. Using a large spoon, distribute the mixture evenly between the muffin cups. Top each cup evenly with blueberries.
  5. Bake for 25-27 minutes, or until the top of the cups are firm. Remove from the oven and cool in the pan for 5-10 minutes.     
  6. Make the icing. Mix the yogurt and the honey until fully incorporated. Drizzle over the Baked Oatmeal Cups.

Recipe Notes and Variations

8 Comments

  • brander roullett
    August 4, 2021 at 10:49 pm

    I wonder, does this work with steel cut oats as well? I have an extra container of it picked up by accident that I want to use up.

    Reply
    • Imperfect
      September 29, 2021 at 9:20 pm

      Yes! Definitely!

      Reply
  • Marissa
    August 5, 2021 at 12:12 am

    Can you please give a calorie count for the muffins?

    Reply
    • Imperfect
      September 29, 2021 at 7:59 pm

      you can use this site to calculate all the calories and nutritional info for any of our recipes: bit.ly/34aaVyl 💚

      Reply
  • Kay Taylor
    August 5, 2021 at 5:55 pm

    HOORAY–A gluten-free treat!
    Here’s my recent recipe from your delivery: Veggie stacks, made in a single skillet.
    Saute a sliced onion with a crushed garlic clove in 1 tbsp olive oil just till coloring; set aside. Add Portobello mushroom caps to oil and saute a few minutes each side; add to onion. Then add thick slices of sweet potato (a big one makes a nice base for the stack), and cook 5 min. on each side. (I microwave them for 4 min. first, then just sear them to finish).
    Place on plates. Cook Actual Green burgers next in a spoonful of olive oil, sprinkled with salt/pepper/paprika/oregano. Slice an heirloom tomato and briefly sear; then stack them up: potato, mushroom, onions, Green burger, tomato slice. Top with your favorite condiment; mine is pesto. Pretty, filling, and very healthy!

    Reply
    • Imperfect
      September 29, 2021 at 9:47 pm

      That sounds so amazing!!! Thank you so much for #cookingimperfect with us friend! 😍🤗💚

      Reply
  • PV
    August 10, 2021 at 6:07 pm

    Made these today and they were delicious! I added 2 tsp of milled flax seed and substituted 1 whole egg for 1 egg white, since I only had 1 whole egg in the fridge. I’ll definitely make these again.

    Reply
    • Imperfect
      September 29, 2021 at 9:12 pm

      This makes us the happiest to hear! 😍😍😍

      Reply

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