Blueberry Maple Oat Cups

Posted by Jordan Drankoski on

Switch things up by turning Rachel’s Overnight Oats into baked oat cups! You can still prep these ahead of time for easy on-the-go breakfast, just in muffin form.


  • 3 cups Rachel’s Overnight Oats
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ½ cup maple syrup
  • 1 egg
  • 1 medium, ripe banana
  • Scant 1 cup non-dairy milk
  • 1 ½ cups blueberries


  1. Preheat the oven to 350 degrees fahrenheit and spray silicone baking cups or a muffin tin with avo/coconut oil or ghee.
  2. In a large bowl, whisk together the oats and ground flax/chia seeds if using, and baking powder.
  3. In a separate bowl, mix egg, mashed banana, milk, maple syrup and vanilla.
  4. Add the wet mixture to the dry and stir until combined. then fold in blueberries.
  5. Fill silicone cups/mold and bake for 16-18 minutes, or until cups are starting to get golden on top and are firm
  6. Let cool and top with yogurt or pb to enjoy, or store in an airtight container in the fridge and reheat as needed.

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