These mini baked oats are soft, lightly spiced with cinnamon and bursting with juicy blueberries – they are like little breakfast cakes you can grab on the go.
They’re naturally sweetened, easy to make in a muffin tin, and perfect for meal prep breakfasts or lunchbox snacks.
Baked oats are also very versatile, just swap the fruit according to what you have or add raisins, seeds, chopped nuts.
I make these without any added sugar, and I find them pretty filling when served with fresh fruit and Greek yoghurt. If you want you can sweeten them to your taste, a good way to do this is to add a drizzle of honey when serving.
Make a batch and take them for breakfast during the week, so easy when you prepare them in advance! Or pop them in a lunchbox for a snack to keep you on track.
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Why you’ll love these mini baked oats
- Perfect for meal prep – make once, enjoy all week
- So quick to prepare
- Naturally low in sugar but still satisfying
- Freezer-friendly and lunchbox-ready
- Easy to customise with different fruits
- Made with simple pantry ingredients
Ingredients
Here’s what you will need to make this recipe. The quantities are in the recipe card at the bottom of the post.
- oats – Use porridge or rolled oats. Instant oats won’t work for this recipe.
- blueberries – Fresh or frozen blueberries can be used.
- cinnamon – a little ground cinnamon brings out natural sweetness in fruit and adds that warm woody flavour we love (especially with apple crumble!).
- milk – I use semi-skimmed milk or oat milk here. Both will work well. You can also use a different type of plant-based milk.
- egg – This binds the ingredients together and helps the oats rise, providing a fluffy texture.
- baking powder – This gives a little lift to the recipe, making it rise.
- salt – A pinch of salt helps to enhance the flavour.
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this mini baked oats with blueberries recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Measure out the oats, cinnamon and baking powder and put them in a bowl. Add a pinch of salt.
Step 2. Measure the milk out in a jug, add the egg and beat together.
Step 3. Add the milk and egg into the bowl with the dry ingredients and stir well.
Step 4. Stir in the blueberries.
Step 5. Mist 6-8 holes in a muffin pan with spray oil (or butter them well) and spoon the mixture equally into the holes.
Step 6. Bake at 180°C / 350°F for 20-25 minutes or until a skewer or knife comes out clean.
Enjoy with drizzled honey with berries on the side, with Greek yoghurt.
Top tips for perfect baked oats
- Don’t overfill the muffin tin – they won’t rise much
- Use fresh or frozen blueberries (no need to defrost)
- Let them cool slightly so they firm up
- Grease the tin well to prevent sticking or use silicone cases
Variations and substitutions
There are so many ways to adapt these mini baked oat cups.
- Swap blueberries for raspberries, strawberries or chopped apple
- Add mashed banana for extra sweetness
- Stir in nuts or seeds for crunch
- Add a drizzle of honey or maple syrup if you prefer sweeter oats
Storage/Reheating/Freezing
Mini baked oats are great for meal prep (which is a term used to describe planning, cooking, and storing meals in advance, usually for the week ahead, in case you haven’t come across it).
- Store in the fridge for up to 4 days
- Freeze for up to 3 months
- Reheat in microwave for 30-60 seconds
More Oat Recipes
If you enjoy make-ahead breakfasts, you might also like my slow cooker porridge recipe. Also check these out:
- Banana baked oatmeal from Slimming Eats
- Apple cinnamon baked oats from Hungry Healthy Happy
- Pink gooseberry baked oats
Related
Recipe
Mini Baked Oats with Blueberries and Cinnamon
Ingredients
- 95 g (1 cups) oats
- 1 tsp baking powder
- 1 tsp cinnamon
- salt
- 1 large egg
- 125 ml (½ cups) semi-skimmed milk
- 50 g (¼ cups + 2 tbsp) blueberries
Equipment
Instructions
- Place the oats, baking powder, cinnamon and a pinch of salt in a bowl.95 g / 1 cups oats, 1 tsp baking powder, 1 tsp cinnamon, salt
- In a jug, beat the egg then add the milk.1 large egg, 125 ml / ½ cups semi-skimmed milk
- Pour the milk and egg mixture onto the oat mixture and mix well.
- Add the blueberries.50 g / ¼ cups + 2 tbsp blueberries
- Mist six to eight holes in a muffin pan with spray oil (or butter them well) then spoon the mixture equally into the holes.
- Bake at 180℃ / 350℉ for approx 25 minutes or until a skewer/knife comes out clean.
Notes
- Don’t overfill the muffin tin – they won’t rise much
- Use fresh or frozen blueberries (no need to defrost)
- Let them cool slightly so they firm up
- Grease the tin well to prevent sticking or use silicone cases
- Swap blueberries for raspberries, strawberries or chopped apple
- Add mashed banana for extra sweetness
- Stir in nuts or seeds for crunch
- Add a drizzle of honey or maple syrup if you prefer sweeter oats
- Store in the fridge for up to 4 days
- Freeze for up to 3 months
- Reheat in microwave for 30-60 seconds
choclette says
Ooh nice idea, sort of ready made porridge for breakfast. Great for when you’re in a hurry, which is most of the time in my case 😉
bakingqueen74 says
just the same here!
Penelope says
I love these – Harry’s a huge fan too – and bite size like you’ve done them are perfect for baby led weaning. Or toddler led weaning even! I must make some more – thanks for including the link to my weaning ones
kellie anderson says
These simple little bakes would definitely hit the spot for a quick, grabbed breakfast. As it gets warmer this look looks like a good idea for those that like their porridge goodness to start the day. Lovely, Lucy. 🙂
bakingqueen74 says
Thank you Kellie, I amazed myself at how much healthier these are than my usual bakes!
Becca @ Amuse Your Bouche says
Ooh yum. I love the idea of serving these in a bowl with a dollop of yogurt on top – like an indulgent dessert, but healthy enough for breakfast! 🙂
bakingqueen74 says
That does sound good Becca!
recipesfromapantry says
My gosh I would really love to jazz up breakfast in my house and make these with the kiddoes. Love them Lucy.
bakingqueen74 says
Cheers Bintu, we are going to try out new flavours each week I think
Sarah says
I love that you made these in a muffin tray! I must try that. 😀
Sarah James @ Tales From The Kitchen ShedSarah James says
They look delicious Lucy, perfect for a breakfast treat & healthy too. Thanks for sharing, pinned for later x
bakingqueen74 says
thanks very much Sarah
Helen Costello (@CasaCostello) says
These would be perfect for our very early morning training sessions! Love most things oaty! Thanks once again for joining in with #BakeoftheWeek – RoundUP now open x
bakingqueen74 says
Ooh great idea! Thanks Helen x
Angela / Only Crumbs Remain says
These look and sound as though they’d be perfect for breakfast with the oats and blueberry yumminess.
Angela x
bakingqueen74 says
Thanks Angela, they are lovely served with fresh fruit
Sarah Trivuncic, Maison Cupcake says
These sound great! And no butter either so fab for Weight Watchers, I must try them out! Thanks for joining in with #BAKEoftheWEEK !
bakingqueen74 says
Ideal for a lighter breakfast indeed! thanks for hosting Bake of the week