Blueberry Almond Baked Oatmeal Cups
Portable baked oatmeal cups with blueberries, Greek yogurt, almonds, and cinnamon, designed for a tender middle and lightly crisp edges.
By Moow Editorial ·
- Let the batter hydrate for 10 minutes before baking.
- Three oatmeal cups make one reviewed breakfast serving.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings (3 oatmeal cups each)
- Prep time: 15 minutes
- Cook time: 24 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings (3 oatmeal cups each).
- Calories: 470 kcal
- Protein: 28 g
- Carbohydrates: 60 g
- Fat: 15 g
- Sodium: 111 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 2 2/3 cups (240 g) certified gluten-free old-fashioned rolled oats
- 1 2/3 cups (400 g) nonfat plain Greek yogurt
- 4 large eggs (200 g without shells)
- 2 cups (280 g) blueberries
- 1/3 cup (48 g) raw almonds, chopped
- 1 cup (240 g) water
- 2 teaspoons (9 g) low-sodium baking powder
- 1 teaspoon (3 g) ground cinnamon
Directions
1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners.
2. Whisk the yogurt, eggs, water, baking powder, and cinnamon. Fold in the oats, blueberries, and almonds; rest for 10 minutes.
3. Divide the batter evenly among the cups and bake until the centers are set and reach 160°F (71°C), 22 to 24 minutes.
4. Cool in the pan for 10 minutes, then transfer to a rack.
Sources
Contains eggs, milk, and tree nuts (almonds). Bake to 160°F (71°C), cool promptly, and refrigerate within 2 hours.