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These baked blueberry gluten free oatmeal cups are a total game changer for busy mornings! Make them, store them in the freezer and then pull them out as you go!


  • 3 cups gluten free rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup almond milk
  • 2 large eggs
  • ¼ cup honey
  • 2 Tbsp chia seeds
  • 2 Tbsp almond butter
  • 1 tsp vanilla
  • 1 ½ cups fresh blueberries


  1. Preheat oven to 350 degrees. Put muffin liners into muffin pan and set aside.
  2. In a large bowl, add oats, baking powder, cinnamon and chia seeds. Stir to combine.
  3. In a smaller bowl, add milk, eggs, honey, almond butter and vanilla. Whisk until everything is combined.
  4. Add liquid mixture to the bowl of oats and stir everything together. Fold in blueberries.
  5. Fill each muffin liner to the top with the oat mixture (they’re not going to rise like muffins). Include the liquid in each liner as this will help the oats cook.
  6. Bake for about 20 minutes or until tops of oats are golden brown.
  7. Oatmeal cups should be stored in the refrigerator and also freeze well.