Can I make these oatmeal cups gluten-free?

Yes, you can easily make Lemon Blueberry Baked Oatmeal Cups gluten-free by choosing certified gluten-free oats. This makes the recipe suitable for those with gluten sensitivities or celiac disease.

What can I use instead of maple syrup?

If you prefer a different sweetener, you can substitute maple syrup with honey (if not vegan), agave nectar, or brown sugar. Adjust the quantity to taste as each sweetener has a different level of sweetness.

How should I store leftovers?

Store any leftover oatmeal cups in an airtight container in the refrigerator for up to five days. Reheat them in the microwave for a quick and delicious snack or breakfast.

Can I add protein powder to the mix?

Absolutely! You can add protein powder to boost the nutritional value of your oatmeal cups. Start with a small amount of powder, such as one scoop, and adjust if needed based on texture.

How can I ensure the oatmeal cups are not dry?

To prevent dry oatmeal cups, make sure not to overbake them. Checking for doneness at the lower end of the baking time is a good idea. The cups should be slightly firm but moist inside.

Lemon Blueberry Baked Oatmeal Cups: A Bright And Healthy Snack

Ingredients

Units Scale

1/2 cup mashed ripe banana
1 cup dairy-free milk
1/3 cup maple syrup
2 tablespoons ground flaxseed
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1/3 cup chopped walnuts

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Instructions

Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with silicone liners or lightly oil the cups of the muffin tray.
Mash the ripe banana until smooth and mix in the dairy-free milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract. Let it sit for about 5-10 minutes.
Combine old-fashioned oats, ground cinnamon, baking powder, and salt in a large bowl.
Pour the wet mixture into the dry oat mixture and stir until well combined.
Fold in the chopped walnuts and frozen blueberries until evenly distributed.
Fill each muffin tin cup with the oatmeal mixture, about three-quarters full.
Bake for 28-32 minutes, or until the tops have browned lightly and the mixture has firmed up.
Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Notes

Let the wet ingredients sit to thicken for the best texture. Store cooled cups in an airtight container in the fridge for up to five days.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 32 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 8g
Sodium: 140mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg