Blueberry Baked Oatmeal Cups

Posted in Weekday Meals / Vegetarian / Breakfast / Snacks / Vegan / Gluten Free / Low FODMAP

Blueberry Baked Oatmeal Cups

My son who's now 18 months old, will no longer eat cooked oatmeal. This is no surprise to me as I was well prepared for things to change. With toddlerhood also comes changes in growth, taste preferences, and acting picky around food all of which is normal. I knew that although he doesn't seem to be interested in cooked oatmeal, that he may enjoy oats if made in a different way. So it became my mission to make a fun, toddler sized baked oatmeal cup. And my son loves it! Well, this month anyway.  These oatmeal cups freeze well and make a quick and easy breakfast or snack on-the-go.

They include a host of nutrients you and your toddler need: whole grains, essential fats, fruit, and plant based protein.




3 cups rolled oats

1.5 cups unsweetened soy milk (or milk of your choice)

2/3 cup frozen blueberries

1/3 cup hemp hearts

1/3 cup maple syrup

2 tsp cinnamon

2 tsp vanilla extract

1 tsp baking soda

Canola or avocado oil for muffin tin



1) Preheat oven to 375F.

2) Spray each muffin tin cup with canola or avocado oil. Optional to use silicon muffin tin liner.

3) Add all of the ingredients to a large mixing bowl and stir together well.

4) Scoop the mixture evenly into each muffin cup (makes 12). Flatten the mixture with a spoon so the filling fits snuggly in each cup.

5) Bake for 25-30 minutes. Let cool on the countertop in the muffin tin.

6) Scoop out with a butter knife (tip: let fully cool before removing from the muffin tin). Store in the fridge for up to 5 days or in the freezer.


Submitted by Brooke Bulloch, RD.