Baked Blueberry Oatmeal Cups
Serves 12
Baked Blueberry Oatmeal Cups
About The Recipe
Start your morning with Baked Blueberry Oatmeal Cups — a wholesome, fibre-rich breakfast that’s easy to prepare and perfect for busy mornings. These freezer-friendly cups make meal prep simple, giving you a nourishing grab-and-go option all week long.
Nutrition Information (per serve)
Energy
645 kJ (154 calories)
Protein
4.5 g
Fat
2.9 g
Saturated Fat
1.7 g
Carbohydrates
25.6 g
Sugars
15 g
Fibre
3 g
Instructions
Step 1
Preheat oven to 180°C. Lightly spray a 12-cup muffin pan with cooking oil.
Step 2
In a separate bowl, whisk together the milk, eggs, honey, and vanilla until well combined.
Step 3
Pour the wet mixture into the oats and stir until all oats are coated. Gently fold in the blueberries.
Step 4
Divide the mixture evenly into the muffin cups, making sure to include both oats and liquid.
Step 5
Bake for 20–25 minutes, or until the tops are lightly browned and the oats are cooked through. The interior should remain soft.
Step 6
Loosen the oat cups with a spatula, remove from the pan, and cool on a wire rack.
Step 7
Store in the fridge or freezer for later use.
Ingredients
3 cups traditional rolled oats
1 teaspoon baking powder
½ cup honey
1 teaspoon vanilla essence
2 eggs
1½ cups blueberries
1 cup reduced-fat milk