Go Back

Lemon Blueberry Baked Oatmeal Cups

Robyn
These Lemon Blueberry Baked Oatmeal Cups are bright, lightly sweet baked oatmeal portions made in a muffin tin with oats, lemon zest and juice, blueberries, and a touch of maple or honey. They are easy to meal prep, perfect for grab-and-go breakfasts, and pretty enough for any spring brunch, especially with the optional lemon glaze on top. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine American
Servings 12

Equipment

  • 1 muffin tin
  • 12 cupcake liners optiona, but recommended

Ingredients
  

Lemon Blueberry Baked Oatmeal Cups

  • 2 1/2 cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp cinnamon optional, but recommended
  • 1/4 tsp salt
  • 2 eggs room temperature
  • 1 1/2 cups milk room tempreature
  • 1/4 cup butter melted
  • 1/3 cup maple syrup or honey or 1/2 cup brown sugar
  • 1 tsp vanilla
  • zest of 1 large lemon
  • 2 Tbsp lemon juice fresh
  • 1 1/2 cups blueberries fresh or frozen (don't thaw if using frozen)
  • 2 Tbsp chia seeds optional, but recommended to help hold the baked oatmeal together

Lemon Glaze (Optional)

  • 1 cup powdered sugar
  • 1-2 Tbsp lemon juice fresh

Instructions
 

  • Heat your oven to 350°F.  Line a muffin tin with liners, or grease it really, really well so the oatmeal doesn’t stick. 
  • In a large mixing bowl, mix  Old-fashioned oat, baking powder, cinnamon (if using), salt and chia seeds (if using). Stir until everything looks evenly combined. 
  • In a separate medium bowl or large measuring cup, whisk together eggs, milk, melted butter, maple syrup (or honey or brown sugar), vanilla extract, lemon zest, lemon juice.
    Whisk until the eggs are fully broken up and the mixture looks smooth.  It helps to have room temperature eggs and milk because if they’re super cold, they’ll solidify your melted butter and it will be harder to mix everything smoothly.
  • Pour the wet mixture into the bowl with the oat mixture. Stir until all the oats are moistened and everything looks evenly mixed. The batter will be loose; that is what you want.  
  • If you used chia seeds, let the batter sit for 10-ish minutes so the chia seeds absorb some moisture and get fluffy (no more, or the chia seeds will suck all the liquid out of your batter).
  • Gently fold in the blueberries.  
    If you use frozen blueberries, add them straight from the freezer. Try not to overmix so the color does not bleed too much into the batter.  
  • Divide the mixture evenly into the 12 muffin cups.  
    The cups will be quite full; use a spoon or a small measuring cup to make sure you get both liquid and oats in each cup so they bake up evenly.
  • Bake for 20 to 25 minutes until the tops look set and lightly golden and the centers do not look wet.  
    If you gently touch the top of a cup, it should feel springy, not mushy.  
  • Let the oatmeal cups cool in the pan for about 10 minutes. Run a thin knife around the edges if needed, then carefully lift them out to a wire rack. They will firm up more as they cool, so do not worry if they feel a little soft at first.  
  • In a small bowl, stir together the powdered sugar and 1 tablespoon lemon juice. Add a bit more lemon juice, a few drops at a time, until you have a smooth drizzle. 
  • Once the cups are mostly cool, spoon or drizzle the glaze over the tops. Let it set for a few minutes.  
  • Store in an airtight container in the fridge up to 5 days.  
    Reheat in the microwave for about 15 to 20 seconds per cup.  
Keyword baked oatmeal, blueberry, Lemon, Oatmeal, Oats