Vegan Blueberry Baked Oatmeal Cups

Posted in Recipes / Vegetarian / Breakfast / Snacks / Vegan / Gluten Free / Low FODMAP

Vegan Blueberry Baked Oatmeal Cups

My son who's now 2 years old, suddenly won't eat cooked oatmeal. This is no surprise to me as with toddlerhood comes changes in growth, taste preferences, and acting "pickier" around food all of which is normal. Although my son doesn't seem to be interested in cooked oatmea right nowl, 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 he loves them! These oatmeal cups freeze well and make a quick and easy breakfast or snack for your toddler, older kids, or for yourself.

These oatmeal cups include a host of nutrients such as: whole grains, fibre, essential fats, vitamin C, 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 (or you can use silicon muffin liners which work amazingly)



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. Let the milk soak in for a few minutes, stirring often.

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 minutes. Let the oatmeal cups fully cool on the countertop in the muffin tin.

6) Scoop out with a butter knife (or simply peel the silicon liner off). Store in the freezer or the refrigerator up to 5 days.


Submitted by Brooke Bulloch, RD.