Recipe: Blueberry Baked Oatmeal Muffins

Baking oatmeal in a muffin tin makes it even easier and more portable.

Baked oatmeal muffins photo by Emily McLaughlin

Baked oatmeal muffins photo by Emily McLaughlin

If cooking a full breakfast in the morning is out of the question—honestly, who has that kind of time?–and smoothies aren’t cutting it during the cold winter months, try baked oatmeal. But instead of baking it in a loaf or baking pan, opt for muffin tins to make breakfast individually sized and super portable. This recipe, in particular, is a great blend of fiber and protein that will keep you full until lunch—really.

The ingredient ratios are similar to that of your typical bowl of oatmeal (½ cup of oats for every two muffins), plus one egg per serving.

Blueberry Baked Oatmeal Muffins

Serves three; serving size is roughly two muffins

1 ½ cups old fashioned oatmeal
1 tsp cinnamon
2 Tbsp chia seeds or ground flaxseed
2 bananas
2 Tbsp nut butter
3 eggs
1/2 cup almond milk
2 Tbsp maple syrup or honey
1 cup fresh or frozen blueberries


Preheat the oven to 350 degrees.  

In one mixing bowl, mash the banana and nut butter together. Add the egg, milk, and sweetener, and blend well.

In another mixing bowl, combine the dry ingredients (oats, cinnamon, and chia or flaxseed). Add the dry ingredients to the wet ingredients and stir. Finally, fold in your blueberries and let the batter sit for about five minutes, so as to let the chia or flaxseed absorb some of the liquid.

Separate the batter into six muffin molds (or nine if you only have a cupcake tin). Bake for 25 to 30 minutes, or until the tops are golden brown.

Grab two baked oatmeal muffins (or three if you used a smaller tin) for breakfast on-the-go. The muffins can be served warm or cold, and they’ll keep well in the fridge for up to five days. If you’re really pressed for time, double the batch and freeze some to use the following week.