Mini Blueberry Baked Oat Cups (Nut-Free, Dairy-Free Option)

Oatmeal 🤝🏼 Muffins

 

These mini blueberry baked oat cups made with Vanilla Granola Butter® are the perfect make-ahead breakfast or snack! 

Here's what you'll need:

🫐 1 ½ cups old fashioned rolled oats

🫐 ½ tsp baking powder

🫐 ½ tsp cinnamon

🫐 ¼ tsp salt

🫐 2 eggs, beaten

🫐 1 banana, mashed

🫐 ½ cup milk of choice

🫐 2 tbsp maple syrup

🫐 ½ tsp vanilla extract

🫐 ¼ cup + 2 tbsp Vanilla Granola Butter®

🫐 ⅓ cup blueberry jam (or flavor of choice)

🫐 ¼ cup greek yogurt + 1 tbsp honey (for the greek yogurt topping - can omit if dairy-free)

 

Here's what you'll do:

🫐 Preheat oven to 350F. Spray a mini muffin pan with non stick cooking spray or line with cupcake liners.

🫐 In a bowl, combine the rolled oats, baking powder, cinnamon, and salt.

🫐 Then, add in the mashed banana, beaten eggs, maple syrup, vanilla extract, and Vanilla Granola Butter® to the oat mixture. Stir until combined, then let sit for 10 minutes to thicken.

🫐 Spoon the batter into the prepared muffin tin, filling each well about ¾ of the way full.

🫐 Make a well in the center of the batter for each muffin, and then add ~1 tsp of jam to each.

🫐 Bake for 13-15 minutes, or until the edges are golden brown and the inside is cooked. Let cool for 10 minutes.

🫐 In a small bowl, combine the greek yogurt and honey for the greek yogurt topping, if using.

🫐 Once cooled, top the oat cups with the greek yogurt topping. Enjoy!