Easy Gluten-free Blueberry Oatmeal Cups!

These gluten-free Blueberry Oatmeal Cups are one of my favorite easy and healthy breakfast recipes. They are made with just 5 key ingredients and they’re dairy-free and toddler approved!

Looking for a new breakfast to enjoy in the morning? Or maybe one that your infant and toddler will want to eat? Well I have you covered right now guys!

These cutie oatmeal cups are just what you are looking for for a new breakfast recipe that is easy to make. And they are so delicious and satisfying!! I love pairing these cutie oatmeal cups with some coconut yogurt, fresh fruit and some granola on top. It is absolutely delicious. And all the textures are covered if you know what I mean.

Baked oatmeal cups are the best easy breakfast on the go too. Or to bring to school, work, anywhere. Ezra eats his like a muffin and he literally points to the container and goes “din din” and asks for more. I love that you can also use any mix in’s you want if you aren’t craving blueberries. I also loving using dark chocolate chips, nuts or anything I have on hand.

Oh and I have to mention that these oatmeal cups have no added sugar in them! No maple syrup, no honey, nothing. The only sweetness comes from the bananas and the fruit here. Making these even better for you to give to your bubba if you are trying to limit their sugar intake too.

If you guys love this recipe, let me know in the comments below! I can’t wait to hear what you think!

What ingredients you need to bake these healthy baked oatmeal cups:

• Mashed banana – or use unsweetened applesauce
• Eggs – or flax eggs work too
• Non-dairy milk – any variety you’d like!
• Creamy nut butter – code RACHL for free shipping
• Vanilla extract
• Gluten-free rolled oats
• Cinnamon
• Fresh or frozen organic blueberries – or use chocolate chips or something else if you want!

How to bake and store gluten-free oatmeal cups with blueberries: 

1. Preheat oven to 350 degrees and line or grease a muffin tin
2. In a large bowl, mix together banana, eggs, milk, nut butter and vanilla until smooth
3. Mix in oats, baking powder and cinnamon until well combined
4. Fold in blueberries then fill about 9 muffin holes with batter (these don’t rise much since there is no flour)
5. Bake in oven for 18-20 minutes and enjoy! I love to pair mine with yogurt, nut butter and granola!
6. Store these in an airtight container in the fridge for 5 days or freezer for 2 months. They reheat really well in microwave too!

A few of my other favorite easy and healthy breakfast recipes:

Healthy Chocolate Chip Banana Bread Oatmeal Bars (vegan)

Grain-free Chocolate Chip Granola Clusters Recipe

Vegan Cinnamon Roll Banana Bread (gluten-free + nut-free)

Healthy Dark Chocolate Granola with Clusters (vegan + gluten-free)

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