These easy blender oatmeal cups are the easiest way to prep a healthy breakfast that the whole family will love. Make these baked oatmeal cups in any flavor for a nutritious grab-and-go breakfast or snack!

Blender oatmeal cups with berries and chocolate chips on a marble counter top.

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❤️ Why make this recipe

I love how easy these baked oatmeal cups are to make!

Just toss everything into a blender, pour directly into muffin tins, and bake for a hot delicious breakfast. Add berries, fruit, or chocolate chips to create any flavor, or make multiple flavors in 1 batch. (I love that you only dirty a blender and you can pour the batter directly from the blender into the muffin tins for easy cleanup.)

This simple blender oatmeal is vegan, gluten-free, and easily made nut-free and soy-free so everyone can enjoy it. These blender muffins are made with only whole oats and no processed flour.

Vegan baked oatmeal cups in a variety of flavor in a muffin tin.

We love healthy muffins in our house like hidden veggie muffins and vegan mint chocolate chip spinach muffins, but my family and I are obsessed with these oatmeal cups! I’ve been making a batch every few days and my son grabs one as he runs out the door for school in the morning and my husband and I have healthy snacks ready to eat at all times.

🧾 Ingredients and substitutions

  • Banana – a medium-ripe or over-ripe banana works best.
  • Apple Sauce – You will need 1/2 cup which is the same amount in the individual apple sauce cups. You can also swap this out for an additional banana or pumpkin puree.
  • Plant-Based Milk – any type of milk that you like will work well. I usually use oat milk or soy milk, but almond milk, coconut milk, or cashew milk also works well.
  • Almond Butter – you can also use peanut butter or any other nut butter. For a nut-free option, use a neutral flavor oil like light olive oil or avocado oil instead of nut butter, or simply swap it for 1/4 cup of apple sauce.
  • Sweetener – I usually use maple syrup or brown sugar, but you can also use coconut sugar, agave nectar, granulated sugar, or any other sweetener that you want.
  • Vanilla Extract – for flavor
  • Baking Powder – for leavening.
  • Baking Soda – for leavening.
  • Salt – for flavor
  • Whole Oats – there is no need to use oat flour or even quick oats since you will chop up the oats in the blender. Be sure to use gluten-free oats if needed.

You can swap out many of the ingredients to make them suit your dietary needs and taste. These baked oat cups are very forgiving and you can make a lot of swaps to make them your own.

🔪 Helpful tools

  • Blender – to mix up the batter and chop up the oat into smaller pieces.
  • Muffin Tin – for baking the oatmeal into little individual cups.
A top view of a variety of flavors of vegan baked oatmeal cups with berries around them.

🥄 How to make blender oatmeal

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat your oven to 375°F (190°C). Spray a little oil onto a muffin tin and set it aside.

Step 2 – Put all of the liquid ingredients into the blender (banana, apple sauce, almond butter, sweetener, milk, and vanilla) and blend for a few seconds until you can no longer see chunks of the banana.

Step 3 – Add 1 cup of whole oats and blend again for a few seconds.

Step 4 – Add the remaining 1 cup of whole oats, baking powder, baking soda, and salt and plus the blender a few times until all of the dry ingredients are mixed into the batter. (You may have to stop and scrape the edges of the blender.)

Step 5 – You can stir in 3/4 cup berries or chopped fruit (or 1/2 cup chocolate chips) to the batter if you want to make them all the same flavor. (For different flavors in the same batch, pour the batter into the muffin tins and place 1 tablespoon of add-ins to each muffin.)

Step 6 – Pour the batter directly from the blender into the prepared muffin tin filling the cup about 3/4 of the way to the top. (I sprinkle a few oats on the top before baking to make them look prettier.)

Step 7 – Bake at 375°F (190°C) for 18-20 minutes until golden brown on the top. Allow cooling for about 10 minutes before taking them out of the muffin tins.

👩🏻‍🍳 Pro Tips

  • You need to keep the wet ingredients to oatmeal ratio the same, but other than that you can swap out or add ingredients to make them healthier. You can also add a tablespoon of flax seed or chia seed to your mix.
  • If you have any batter left after filling your cups, you can pour it into a mug and microwave it for 2 minutes and have a mug oatmeal cup while you are waiting for the rest of your cups to bake.

🫐 Flavor variations

You can turn these baked oatmeal cups into any flavor that you can think of. Here are a few examples of the ones that my family likes. These are proportions for a whole batch of oatmeal cups, but you can put 1 tablespoon of fillings into each individual cup if you want a variety in the same batch.

A stack of blender oatmeal cups in 6 different flavors like chocolate chip, banana, raspberry, blueberry, strawberry, and apple cinnamon.

Chocolate Chip – stir in 1/2 cup of mini chocolate chips after blending. Sprinkle a few extra chocolate chips on top of the muffins before baking.

Banana – chop up an additional banana into bite-sized pieces and stir into the batter after blending.

Raspberry – add 3/4 cup of raspberries to the mixture after blending.

Blueberry – add 3/4 cup of blueberries to the mixture after blending.

Strawberry – chop up 3/4 cup of strawberries into small pieces and add them to the mixture after blending.

Apple Cinnamon – add 1 teaspoon of cinnamon along with the dry ingredients before blending. Then chop up 3/4 cup of an apple into bite-sized pieces and stir into the batter after blending.

Double Chocolate – add 1/2 cup cocoa powder to the batter plus an additional tablespoon of sweetener for chocolate oatmeal. Stir in 1/2 cup of mini chocolate chips after blending and sprinkle an additional 1/4 on top of the muffins before baking.

🥡 Storage

Refrigerate: These oatmeal cups will keep well on the countertop for 2 days or in the fridge for up to 5 days in an airtight container.

Freeze: These blender oat cups freeze well and can be stored in an airtight container in the freezer for up to 3 months. They make great meal prep and can be popped in the microwave for quick reheating.

A top view of blender oatmeal cups in many different flavors in a muffin tin with blueberries, raspberries, and strawberries.

🌟 More easy breakfast ideas

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Blender oatmeal recipe

Baked oatmeal cups made with a blender with berries and chocolate chips on a marble counter top.
Diet
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5 from 5 rating

Easy Baked Blender Oatmeal Cups

Baked oatmeal cups that are made easily in a blender.

Ingredients

  • 1 medium banana
  • 1/2 cup apple sauce, or pumpkin puree or an additional banana
  • 1/2 cup plant-based milk
  • 3 tablespoons almond butter, or oil or peanut butter
  • 1/2 cup brown sugar, or maple syrup or other sweetener
  • 1 teaspoon vanilla
  • 2 cups whole oats, GF if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 3/4 cup berries, or apple pieces or chocolate chips

Equipment

Instructions
 

  • Preheat your oven to 375°F (190°C). Spray a little oil onto a muffin tin and set it aside.
  • Put all of the liquid ingredients into the blender (banana, apple sauce, almond butter, sweetener, milk, and vanilla) and blend for a few seconds until you can no longer see chunks of the banana.
  • Add 1 cup of whole oats and blend again for a few seconds.
  • Add the remaining 1 cup of whole oats, baking powder, baking soda, and salt and plus the blender a few times until all of the dry ingredients are mixed into the batter. (You may have to stop and scrape the edges of the blender.)
  • You can stir in 3/4 cup berries or chopped fruit (or 1/2 cup chocolate chips) to the batter if you want to make them all the same flavor. (For different flavors in the same batch, pour the batter into the muffin tins and place 1 tablespoon of add-ins to each muffin.)
  • Pour the batter directly from the blender into the prepared muffin tin filling the cup about 3/4 of the way to the top. (I sprinkle a few oats on the top before baking to make them look prettier.)
  • Bake at 375°F (190°C) for 18-20 minutes until golden brown on the top. Allow cooling for about 10 minutes before taking them out of the muffin tins.

Notes

Chocolate Chip – stir in 1/2 cup of mini chocolate chips after blending. Sprinkle a few extra chocolate chips on top of the muffins before baking.
Banana – chop up an additional banana into bite-sized pieces and stir into the batter after blending.
Raspberry – add 3/4 cup of raspberries to the mixture after blending.
Blueberry – add 3/4 cup of blueberries to the mixture after blending.
Strawberry – chop up 3/4 cup of strawberries into small pieces and add them to the mixture after blending.
Apple Cinnamon – add 1 teaspoon of cinnamon along with the dry ingredients before blending. Then chop up 3/4 cup of an apple into bite-sized pieces and stir into the batter after blending.
Double Chocolate – add 1/2 cup cocoa powder to the batter plus an additional tablespoon of sweetener for chocolate oatmeal. Stir in 1/2 cup of mini chocolate chips after blending and sprinkle an additional 1/4 on top of the muffins before baking.
Serving: 1cup, Calories: 134kcal, Carbohydrates: 24g, Protein: 3g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 152mg, Potassium: 187mg, Fiber: 2g, Sugar: 12g, Vitamin A: 52IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 1mg
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