Blueberry Pecan Baked Oatmeal Cups Recipe and Video

Blueberry Pecan Oatmeal Cups - Mom's Kitchen Handbook

Thank you to Sprouts Farmers Market for sponsoring this post.

If Mr. Mom’s Kitchen ever drops me at a food market to “just pop in for one thing”, he knows he can settle in for a good car nap. It’s true, I like food markets, more even than clothing boutiques or shoe stores (which is saying something, since I like those too). When we travel, hitting the local food shops is always on the itinerary. And when home, rarely a day goes by that I don’t find myself at one market or another.

My new favorite “store crush” is Sprouts Farmers Market, which is relatively new in my neck of the woods. I’m particularly smitten with their affordable bulk bin and frozen fruit sections. Plus, the staff is friendly (which counts for a lot when you spend part of every day in a market). So I’m thrilled to be partnering with them.Blueberry Pecan Oatmeal Cups - Mom's Kitchen Handbook

Blueberry Pecan Baked Oatmeal Cups

I’m a little obsessed. They’re nutrient-packed, portable, tasty, and you can make them ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long. Check out the video below where I walk you through the “how to”. Scroll down a little further for the full recipe.

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Blueberry Pecan Oatmeal Cups - Mom's Kitchen Handbook
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Blueberry Pecan Baked Oatmeal Cups

Blueberries, ginger, and crunchy pecans make a winning combination in these warm and tasty breakfast oatmeal cups. A super convenient, make-ahead meal that is loaded with nourishment and perfect for taking on the road.
Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffin cups
Calories 113 kcal
Author katiemorford

Ingredients

  • 2 cups rolled oats
  • 2/3 cup chopped pecans
  • 1/4 cup finely chopped crystallized ginger, 1 teaspoon ground ginger plus 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (cow's milk or plant-based milk)
  • 2 eggs
  • 1/4 cup Sprouts maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh or Sprouts frozen blueberries (no need to thaw)

Instructions

  1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, mix together the oats, pecans, ginger, baking powder, and salt.
  3. In a medium bowl, whisk together the milk, eggs, maple syrup, and vanilla until blended.
  4. Pour the milk mixture over the oats and stir well to combine.
  5. Add the blueberries and stir until mixed into the oats.
  6. Fill the muffin cups with the oatmeal mixture, figuring about 1/3 heaping cup per muffin.
  7. Bake until the oatmeal is just barely set and slightly brown across the top, about 30 minutes.

  8. Let cool for 10 minutes to firm them up before serving. If you didn't use paper liners, run a knife around the perimeter of each cup and use the knife as a lever to lift them out of the pan.
  9. Store in a ziplock bag or container the refrigerator for up to three days or in the freezer for up to one month.

Comments

08.29.2016 at 12:23 AM #

Tracy

These look great – and I love having an excuse to buy a bag of crystallized ginger! Thank you.

08.29.2016 at 12:23 AM #

katiemorford

A favorite ingredient of mine!

08.29.2016 at 5:27 AM #

Karen

These look wonderful. Do you have their Nutritional Value?
I am just curious, I will make them no matter what!

08.29.2016 at 5:27 AM #

katiemorford

Hi Karen, I ran a super quickie analysis using 1 % milk and they are about 155 calories each with 5 grams of protein, 2 of fiber, 8 of fat (mostly unsaturated). Sugars come in at 8 grams, in part from the naturally occurring sugar from the berries.

08.29.2016 at 7:40 AM #

Sally @ Real Mom Nutrition

Nice job Katie! Love the video.

08.29.2016 at 7:40 AM #

katiemorford

Thanks Sally. It was fun to make.

08.29.2016 at 3:58 PM #

Kim-NutritionPro Consulting

Love these! Just in time for school breakfast.

08.30.2016 at 2:34 AM #

Alison

Great recipe, enjoyed the video, and beautiful book!

08.30.2016 at 2:34 AM #

katiemorford

Thank you Alison. 🙂

09.02.2016 at 12:43 PM #

Sara @ sarahaasrdn.com

What a great idea! We love oatmeal here and blueberries too! I will be trying these, thanks Katie!

09.02.2016 at 12:43 PM #

katiemorford

Nice to hear from you Sara. Hope you enjoy.

09.04.2016 at 8:03 AM #

Margarita Ruiz

These look great! Do you think they would work if we subbed something else for the blueberries? Say, cherries or sliced apples or peaches? I hate the taste of cooked blueberries (love them raw though) and love the idea of mini baked oatmeal.

09.04.2016 at 8:03 AM #

katiemorford

Other fruit would work great. I would cut them small, ie chopped apples, halved or quartered cherries, chopped peaches, etc. These go into muffin cups, so big chunks of fruit would displace much of the oatmeal batter. Think about the fruit being about the size or maybe a little bigger than a blueberry.

09.04.2016 at 3:40 PM #

Jessica @ Nutritioulicious

I love baked oatmeal cups and can’t wait to try the addition of crystallized ginger -yum!

09.06.2016 at 6:11 PM #

Karman @ The Nutrition Adventure

Yum….I definitely want some of these for breakfast! And I love Sprouts Farmers Market too. We just had another one open in our area!

09.11.2016 at 11:22 PM #

Becki

Didn’t have any blueberries in the house – so used cranberries – half frozen half dried. Taste was good. However, even baking them for 35 – 40 minutes they still seem too wet to try to eat in hand on the road. Next time I may cut back on the milk.

09.11.2016 at 11:22 PM #

katiemorford

hmmm…did you use quick oats?

09.13.2016 at 3:35 PM #

Marie

I just made these as mini muffins – the only change I made was leaving out the ginger, we are not ginger fans.

They.are.so.good!!! Not too sweet – so delicious!

I made 2 batches – the first batch I greased the non-stick muffin pan, I think I baked them too long and they were really difficult to get out of the pan. They still tasted wonderful though. The second batch is in the over oven now with liners.

Thanks for the great recipe!

09.13.2016 at 3:35 PM #

katiemorford

Terrific! And the recipes certainly doesn’t hinge on the ginger. The upside of home cooking, after all, is that you can make it your own. I do think liners makes this easier. If you don’t use them, it’s best to wait a bit before trying to get them out. T

09.14.2016 at 12:50 PM #

Lane & Holly @ With Two Spoons

These look fantastic! I’m always looking for grab and go breakfast options!

09.14.2016 at 5:24 PM #

Megan @ MegUnprocessed

What a gorgeous creation!

10.02.2016 at 11:06 AM #

Beverly Worthington

Since you are a Registered Dietician, could you please add the pertinent nutritional information with your recipes? It would be very helpful.
Thank you.

10.02.2016 at 11:06 AM #

katiemorford

Hi Beverly, Thanks for the comment. I don’t have plans to include nutrition information in my recipes at the moment. I did run a quickie analysis on this one, though, and if you use 1 % milk for the recipe they are about 155 calories each with 5 grams of protein, 2 of fiber, 8 of fat (mostly unsaturated). Sugars come in at 8 grams, in part from the naturally occurring sugar from the berries. Going forward, you might find My Fitness Pal a useful resource. You can run your own recipe analysis there for free.

08.07.2017 at 10:41 AM #

Marilyn Wright Yon, MS, RD, LD

These look great. I have made a similar oat cup topped with blueberries from Eating Well, but yours with pecans (easily gotten here in GA) and ginger may top these in taste. I just printed to try these soon.

08.07.2017 at 10:41 AM #

katiemorford

Hope you like them. They are easy and portable 🙂

02.06.2018 at 1:22 PM #

John

This recipe looks great and I’m dying to try it. Can you suggest an alternative to milk for lactose-intolerant folks such as myself?

02.06.2018 at 1:22 PM #

katiemorford

Hi John,

Great question. You could use lactose-free cow’s milk or any plant-based milk, such as soy, almond. etc. I will add that to the recipe!

Katie

02.06.2018 at 2:31 PM #

Dorinda

Hi, Could you suggest an alternative to the Maple Syrup, my husband is allergic to tree products (nuts, fruit, syrups, etc.)

02.06.2018 at 4:59 PM #

katiemorford

Hi Dorinda,

I would suggest using honey or brown sugar. You might want to use closer to 3 tablespoons of honey, since it is more concentrated in sweetness than maple syrup.

02.22.2018 at 7:48 AM #

Antoinette Smith

I love these, they awesome and filling and healthy. I’m making another batch today.

02.22.2018 at 7:48 AM #

katiemorford

So glad you like them. One of my favorites on the blog!

03.04.2018 at 4:41 PM #

Kim

I’m trying this recipe tonight. Will let you know how they turned out tomorrow.

03.04.2018 at 4:41 PM #

katiemorford

Please do!

07.09.2018 at 5:04 AM #

Susanna

What alterations, if any, do you think I’d need to make them in a 6 muffin tin or in an 8×8” baking pan?

07.09.2018 at 5:04 AM #

katiemorford

I presume a longer cooking time. You will have to keep an eye on things and follow this lead in the instructions: “Bake until the oatmeal is just barely set and slightly brown across the top”. It should be firm, but not dry. Hope that helps!

09.01.2018 at 7:38 AM #

Sarah

Should the oatmeal be quick or old-fashioned oats? I used old-fashioned but very runny.

09.01.2018 at 7:38 AM #

katiemorford

Hi Sarah,

I’ve always used rolled oats with these, also sometimes called old-fashioned oats. Not sure why it was runny. Sometimes they firm up as they cool.

05.04.2019 at 8:39 AM #

Eve Macdonald

For the lady who does not like blueberries baked, try dried blueberries, especially organic ones. Makes all the difference and they do not bleed into the muffin like the fresh ones. I don’t like fresh or frozen blueberries baked in muffins, but definitely like the dried ones.

05.04.2019 at 8:39 AM #

katiemorford

Great tip! Thank you.

05.04.2019 at 11:00 AM #

Pam E

Are these gluten free?

05.04.2019 at 11:00 AM #

katiemorford

If you use gluten-free oats they are!

05.20.2019 at 3:56 PM #

Pamela Prime

Karie, I have made these twice! The first time I forgot the berries—oops! They were good but then I made them correctly and they are really over the top delicious! Everyone loved them— wanted the recipe! 👏🏻👏🏻👏🏻
I have also made the dump cake twice and used Almond flour and swerve non sugar brown sugar! Delicious— a real winner for guests and so easy! Next time I will try GF flour and see how they are!
Thank you — your recipes inspire me

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