One-Bowl Lemon Blueberry Cups (Print View)

Zesty lemon and juicy blueberry baked oatmeal cups ideal for a quick, portable breakfast option.

# What You’ll Need:

→ Oats & Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 cup unsweetened almond milk
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons melted coconut oil
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together eggs, almond milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
03 - Add rolled oats, baking powder, cinnamon, and salt to the wet mixture. Stir until fully combined and all oats are moistened.
04 - Gently fold blueberries into the batter, preserving their structure.
05 - Divide batter evenly among prepared muffin cups, filling each almost to the top.
06 - Bake for 23-25 minutes until oatmeal cups are set, golden on top, and a toothpick inserted in the center comes out clean.
07 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

# Expert Advice:

01 -
  • Simple one-bowl cleanup for a stress-free morning.
  • A perfect balance of bright citrus zest and sweet, juicy blueberries.
  • Ideal for meal prep, lasting up to 5 days in the refrigerator.
  • Naturally vegetarian and easily made dairy-free.
02 -
  • Use certified gluten-free oats if you have a gluten sensitivity.
  • If using frozen blueberries, do not thaw them beforehand to prevent the juice from bleeding into the batter.
  • Ensure your lemon zest is fresh for the most vibrant citrus aroma.
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