High-Fiber Blueberry Baked Oatmeal Cups

Rolled oats, chia seeds, blueberries, and Greek yogurt make these portable breakfast cups hearty and gently sweet. The centers stay tender while the edges become lightly golden.

High-Fiber Blueberry Baked Oatmeal Cups

• Prep: 15 minutes
• Bake: 22 to 24 minutes
• Temperature: 350°F
• Yield: 12 oatmeal cups
• Pan: Standard 12-cup muffin pan

Ingredients

• 2 cups old-fashioned rolled oats
• 2 tablespoons chia seeds
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup plain Greek yogurt
• 3/4 cup milk
• 1 large egg
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

How to Make Baked Oatmeal Cups

1. Heat: Set the oven to 350°F. Grease all 12 muffin cups or add parchment liners.
2. Mix dry: Stir oats, chia, baking powder, cinnamon, and salt in a large bowl for 30 seconds.
3. Mix wet: Whisk yogurt, milk, egg, maple syrup, and vanilla until smooth.
4. Combine: Pour wet into dry. Stir thoroughly, then rest exactly 5 minutes so the oats and chia hydrate.
5. Fold: Rinse blueberries under cool running water, dry them, and fold them in with six gentle turns.



6. Portion: Divide the mixture evenly, including liquid, among the 12 cups. Press loose oats beneath the surface.
7. Bake: Bake 22 to 24 minutes until centers are set and edges are lightly golden.
8. Cool: Rest in the pan 10 minutes, then move to a rack for 30 minutes.

Texture Checklist

• Oats are evenly hydrated.
• Blueberries remain mostly whole.
• Every cup receives equal liquid.
• Centers no longer look wet.
• Cups cool before storage.

Try our blueberry oatmeal bars, high-protein overnight oats, or Greek yogurt zucchini muffins.

Allergens and Storage

This recipe contains milk and egg. Oats may contact wheat during processing, so check certified labels and the FDA allergen guidance when cooking for allergies.

Cool completely, then refrigerate within 2 hours at 40°F or below.

• Refrigerate up to 4 days.
• Freeze up to 2 months.
• Thaw overnight under refrigeration.
• Reheat at 325°F for 8 minutes.

Reliable Meal-Prep Tips

Use old-fashioned oats rather than instant oats. Their larger flakes hold structure after chilling and prevent the cups from becoming pasty.

Dry berries after rinsing. Surface water can collect around the fruit and create gummy pockets in the finished cups.

Stir the bowl between portions because liquid settles quickly. Equal distribution prevents dry upper cups and soggy lower cups.

For individually frozen portions, chill first, wrap each cup, and freeze in one layer before transferring them to a dated container.

Serve one cup with fresh fruit for a simple make-ahead breakfast.

Frequently Asked Questions

Can I use frozen blueberries? Yes. Add them frozen and expect two extra baking minutes; do not thaw first.

Are these very sweet? No. Maple syrup provides light sweetness while blueberries remain the main flavor.