These blueberry baked oatmeal cups filled with greek yogurt are healthy, satisfyingly sweet and an easy on the go breakfast.
1 cup old-fashioned oats
1/2 cup oat flour
1/2 cup chopped nuts or seeds, in this recipe I used pumpkin seeds
1 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk of choice, I use almond milk
1/4 cup honey
2 small eggs
1 tablespoons coconut oil or butter, melted
1 teaspoon vanilla extract
1 cup blueberries
2 tablespoons sugar in the raw
1 1/2 cups plain greek yogurt
- Preheat oven to 375° and grease a 12 muffin pan with butter or coconut oil.
- In a medium sized bowl, combine oats, oat flour, nuts, cinnamon, nutmeg, baking powder and salt. Or, if you pre-made the dry mix, use 2 cups + 1 tablespoon of that mix. Make sure the ingredients are well mixed in the jar before measuring.
- In a separate bowl or in the same bowl as the dry ingredients, add milk, honey, eggs, coconut oil or butter and vanilla extract. Mix the wet and dry ingredients until well combined.
- Fold the fresh blueberries into the batter.
- Spoon batter into muffin tin and sprinkle each cup with 1/2 teaspoon of sugar in the raw.
- Bake for 30 minutes or until the tops of the oatmeal cups are golden brown.
- Let the oatmeal cups cool completely. Once cooled, use an apple corer to remove the center of cup to create a well for the greek yogurt.
- Spoon about 2 tablespoons of yogurt into each cup.
- Serve immediately with an extra drizzle of honey, put in a to-go box, or store in a container and keep refrigerated.
- Serving Size: 2 oatmeal cups
- Calories: 346
- Sugar: 18.4 g
- Sodium: 263 mg
- Fat: 18.3 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 36.6 g
- Fiber: 4.8 g
- Protein: 12.3 g
- Cholesterol: 52 mg