Blueberry Walnut Baked Oatmeal Cups

Whenever I'm on a kick to start eating healthier and exercising more, I always completely screw up immediately - that is, as soon as the day starts...at breakfast.

Getting a good breakfast in on a busy weekday morning, when I'm already worried about walking the dog, showering, and looking like I have my sh*t together (I don't), is pretty much impossible. It is much too easy to stop by Flour Bakery for a fresh croissant or the office cafeteria for a bagel + cream cheese. Of course, starting every day like this is a terrible idea, but I haven't found a consistent take along breakfast that actually wastes zero time in the mornings. Ugh!

That is, until I made these beautiful, delicious and hearty Blueberry Walnut Baked Oatmeal Cups. These are loaded with the wonderful flavors and textures of fresh, juicy blueberries, sweet pure maple syrup, toasty walnuts and a generous pinch of cinnamon. Almond butter and an egg bind together all these wonderful ingredients, along with (of course) some old fashioned oats before baking up in cutesy individual portions in a lined muffin tin.

Breakfast for the week has never tasted so delicious! I recommend cooking these on a Sunday, allowing them to cool completely then storing in an airtight container in the fridge. These are incredibly tasty at room temperature, but I love warming them in the microwave for 20-30 seconds before gobbling them up. Thinking about drizzling a little more syrup on top? Good. Me too! However you eat them, they are sure to keep you full, satisfied and happy until lunch!


Here's what you need for Blueberry Walnut Baked Oatmeal Cups* (Print Recipe!)

1 1/2 cups old fashioned oats
1/2 teaspoon cinnamon
1 teaspoon baking powder
pinch of salt
1/3 cup chopped walnuts, lightly toasted in a dry frying pan
1 large egg
2 tablespoons almond butter, melted slightly in the microwave to make it pourable
3/4 cups unsweetened almond milk minus 2 tablespoons
2 tablespoons pure maple syrup
1/3 cup fresh blueberries
paper muffin cup liners and a 6-cup muffin tin for baking

Here's what you do

Preheat oven to 350 degrees and line your muffin tin with paper liners.

In a medium bowl, whisk together the oats, cinnamon, baking powder, salt and walnuts. In a glass measuring cup, whisk together the egg, almond butter, almond milk, and maple syrup until smooth. Add the wet ingredients to the dry all at once and stir until no dry bits remain. Gently fold in the blueberries, being careful not to break them and turning the batter purple.

Divide the batter evenly between 12 muffin cups and bake for 25-30 minutes or until the top is set and golden brown. Allow to cool in the pan on a wire rack. Enjoy that day or cool completely then store in the refrigerator. Enjoy at room temperature or microwave for 25 seconds to warm. Drizzle on a little maple syrup if desired.

*Adapted from The Kitchn