Blueberry Chocolate Oatmeal Cups

Loaded with hearty oats, fresh blueberries, and delicious chocolate, this oatmeal cup recipe is a tasty way to start your day. Enjoy them fresh out of the oven or reheated for a filling breakfast on the go.

Blueberry Chocolate Oatmeal Cups

Hello! Happy Thursday (or whatever day you may be reading this)!

This yummy recipe is a filling, sweet treat that’s perfect for breakfast or as a snack!

These easy and tender oatmeal cups are made from simple ingredients with a rolled oats base (no flour), combined together with mashed bananas (no eggs), and loaded with chocolate chips and blueberries (so good together).

They are delicious fresh out of the oven. Melted, gooey chocolate, bursting fresh blueberries, and soft, chewy oats are perfect to serve on a lazy morning or for brunch.

I suggest serving them with a side of yogurt. I like the tangy flavour of plain Greek yogurt to contrast the sweet flavours of the oatmeal cups.

They are awesome cooled down and great to eat as a mid-day snack! Easy to eat by hand or to make a day ahead of time. They heat up well in the microwave or oven too.

I hope you enjoy this recipe for Blueberry Chocolate Oatmeal Cups!

So, how do you make these oatmeal cups?

(Full ingredient amounts and instructions in the recipe card down below)

Combine together the dry ingredients (oats, baking powder, cinnamon, and salt) in one bowl and the wet ingredients (bananas, milk, maple syrup, and vanilla extract) in another bowl.

Add wet ingredients to dry and mix to combine. Fold in most of the blueberries and chocolate chips.

Line a large muffin pan or spray the pan with cooking spray. Scoop the batter three-fourths full in each muffin cup and top with reserved blueberries and chocolate chips.

Bake for 30-35 minutes until firm to the touch and brown on the sides. Let it cool for 5 minutes before serving. Enjoy warm or cooled.

How do you store these oatmeal cups?

  • Completely cool the oatmeal cups and store in an airtight storage container in the refrigerator for up to five days.
  • If freezing, let them cool completely and store in a freezer bag in a single layer or in a freezer-safe container with parchment paper separating each layer.
  • Re-heat in the oven at a low temperature (200 degrees F) or in the microwave (heat at 20 second intervals until tender throughout).

Do you love blueberries? Check out these delicious recipes featuring blueberries!

In summary, these Baked Oatmeal Cups are:

  • Delicious: These tender oatmeal cups are full of scrumptious and sweet fresh blueberries and chocolate! They taste fantastic warm or cooled.
  • Perfect for breakfast or as a snack.
  • Great to make ahead: Bake them the night before (or in the morning) and enjoy them when you like.
  • Quick to prepare and easy to make: No complicated instructions for this recipe! No need to take out the electric mixer either!
  • Portable and easy to take on-the-go.
  • Vegan and gluten-free too: Just make sure your chocolate chips are dairy-free and oats are labelled as gluten-free.

I hope you try this oatmeal cup recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share a picture!

Blueberry Chocolate Oatmeal Cups

Blueberry Chocolate Oatmeal Cups

Yield: 14 oatmeal cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Loaded with hearty oats, fresh blueberries, and delicious chocolate, this oatmeal cup recipe is a tasty way to start your day. Enjoy them fresh out of the oven or reheated for a filling breakfast on the go.

Ingredients

  • 1½ cups uncooked rolled oats (or quick oats)
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 2 ripe large bananas, mashed (1 heaping cup / approx. 270 g)
  • 1 cup unsweetened almond milk (or non-dairy milk of your choice)
  • 2 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • 1 cup fresh blueberries
  • ½ cup semi-sweet chocolate chips
  • Cooking spray

Instructions

  1. Preheat the oven to 350 degrees F. Spray a large muffin pan with cooking spray or line with baking cups (liners).
  2. In a large bowl, mix together the oats, baking powder, cinnamon, and salt until well combined. Set aside.
  3. In another bowl, whisk together the mashed bananas, milk, maple syrup, and vanilla extract until well incorporated.
  4. Pour the wet ingredient mixture into the oats mixture and stir until combined. Gently fold most of the blueberries and chocolate chips into the batter, reserving a small handful of each.
  5. Scoop the batter into each muffin pan cup until the cup is approximately ¾ full. Top each with the reserved blueberries and chocolate chips.
  6. Bake for 30-35 minutes until firm to the touch and brown on the sides.
  7. Let it cool for 5 minutes before serving. Serve with yogurt if you like. Can be enjoyed warm or cooled.

Notes

  • Nutritional information represents one oatmeal cup for a total of fourteen oatmeal cups.
  • Completely cool the oatmeal cups and store in an airtight storage container in the refrigerator for up to five days. If freezing, let them cool completely and store in a freezer bag in a single layer or in a freezer-safe container with parchment paper separating each layer.
  • Re-heat in the oven at a low temperature (200 degrees F) or in the microwave (heat at 20 second intervals until tender throughout).

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 105 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 69mg Carbohydrates: 19g Fiber: 2g Sugar: 10g Protein: 2g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


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