Blueberry Pecan Baked Oatmeal Cups Recipe and Video
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, first on today’s recipe and video, next on a cooking class on September 6 for the opening of their new store in San Jose.
Let’s talk about these 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.
FOLLOW ME ON INSTAGRAM!
Blueberry Pecan Baked Oatmeal Cups
- 2 cups rolled oats
- 2/3 cup chopped pecans
- 1/4 cup finely chopped crystallized ginger (see notes)
- 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)
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, mix together the oats, pecans, ginger, baking powder, and salt.
In a medium bowl, whisk together the milk, eggs, maple syrup, and vanilla until blended.
Pour the milk mixture over the oats and stir well to combine.
Add the blueberries and stir until mixed into the oats.
Fill the muffin cups with the oatmeal mixture, figuring about 1/3 heaping cup per muffin.
Bake until the oatmeal is just barely set and slightly brown across the top, about 30 minutes.
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.
Store in a ziplock bag or container the refrigerator for up to three days or in the freezer for up to one month.
If you don't have crystallized ginger, use 1 teaspoon ground ginger plus 1 tablespoon brown sugar