Bluberry Pecan Baked Oatmeal Cups
Do you know what is the absolute worst part of oatmeal? When you make it in the microwave and the bowl overflows and then you’re stuck cleaning up hot gooey oatmeal gunk from all over your microwave. Don’t fret – these blueberry pecan baked oatmeal cups will give you that same oatmeal flavor but without the potential for that annoying cleanup! This recipe is also vegan, gluten free, dairy free, and refined sugar free. For all my folks with allergies or intolerances, I’m here to show you you can still eat delicious!
What I love most about this recipe is that in one shot, you can make breakfast for the rest of the week! This baked oatmeal cup version uses blueberries and pecans which is an elite combo in my opinion. Feel free to sub a different kind of nut if you’re not a fan of pecans, but I think they go so well with the blueberries. You can eat these as is or warm them up and drizzle them with some maple syrup. You can add them to a yogurt bowl or drizzle them with your favorite nut butter. The possibilities really are endless!
The recipe itself is quite easy. You will first combine the oats, baking powder, and cinnamon in one bowl. In another bowl you will combine the applesauce, almond butter, maple syrup, and vanilla. You can use whatever nut butter you wish here. I prefer almond butter, but cashew butter would even work because they are both neutral tasting. As I’ve said before, Trader Joe’s is my go to nut butter stop if you’re looking for some guidance. I would not recommend using peanut butter here because it will alter the flavor. Unless that’s what you’re going for, then you do you! You will then combine all of that together and add in the nut milk. Again, feel free to use whatever milk fits your dietary needs! I generally use almond or oat because that’s what I have in my refrigerator.
The next step is optional but I do recommend it if you have the time. Lightly toss the blueberries in 1 tablespoon of oat flour until evenly coated. This will ensure that all of the blueberries don’t sink to the bottom of the cups and stay evenly distributed. I’ve also tested this with tossing the blueberries in coconut flour, but I prefer the results of the oat flour best. Worst case if you don’t, just be prepared to get a big bite of blueberry at the bottom of your baked oatmeal cup. Not the end of the world! Once those are coated, you will fold them into the mixture along with the pecans before adding them to your muffin tin.
My biggest tip is to buy these reusable silicone baking cups. If you’ve read any of my other blog posts, you’ll think I sound like a broken record. But they are truly a game changer. Just a bit of advice – I try to take the baked oatmeal cups out of the liner as soon as they are cool enough to touch. The liners tend to hold moisture so the cups will get a big soggy if you leave them in too long. Otherwise, they pop right out of the liners with no problem. Let the oatmeal cups cool fully before diving in and enjoying them your favorite way!
Blueberry Pecan Baked Oatmeal Cups
Ingredients
- 3 cups old fashioned oats
- 1 tsp baking powder
- 1½ tsp cinnamon
- ½ cup unsweetened applesauce
- ⅓ cup almond butter
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup almond milk
- 1 cup blueberries
- 1 tbsp oat flour (optional)*
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350℉ and line a muffin tin with either silicone or paper liners OR ensure that the muffin tin is greased if not
- In a large bowl add the oats, baking powder, and cinnamon and mix until well combined
- In a medium bowl, add the applesauce, almond butter, maple syrup, and vanilla extract and mix until well combined
- Add the dry ingredients to the wet ingredients and mix until well combined
- Add in the almond milk and mix until combined
- In a separate small bowl, toss the blueberries in the oat flour until evenly coated
- Add the blueberries and chopped pecans to the rest of the mixture and fold in
- Evenly distribute among the 12 muffin cups – they may be overflowing a bit, which is fine!
- Bake for 18-22 minutes or until the cups are set
- Once cups are cool enough to touch, remove from the pan and if using silicone liners, remove from those
- Allow to cool completely on a cooling rack and enjoy!