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!
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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.
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.
🥄 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.
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.
🌟 More easy breakfast ideas
- Vegan Baked Oatmeal
- Vegan French Toast Casserole
- Baked Chickpea Flour Cups
- Savory Vegan Muffins
- Oatmeal Mug Muffins
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Blender oatmeal recipe
Easy Baked Blender Oatmeal Cups
Equipment
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
- 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
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
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Diane says
Delicious recipe! I added pumpkin pie spice and raisins.
Monica says
So happy that you liked the recipe! Pumpkin pie spice and raisins sound delicious!
Moneva says
Today, it will be my second batch. I made a few modifications to the recipe.: I divided the flour into half and half, sprouted, raw oats and sprouted, garbanzo beans, flour. I put the raw oats into my chopper to transform them into a flower. I also added several spoons of carob powder, and it makes for a nice chocolatey base flavor. I also noticed that the second batch I baked on my first round was rising better than batch number one. My conclusion is that letting the dough rest for a little while before baking soaks all the ingredients, and therefore gives it a better rising power.
Today, one week after my first baking, I am making a second batch. I doubled the quantities, and mixed three flours together.: the raw oats, almond flour, and sprouted, garbanzo bean flour. I split the dough into two batches, one was finished with chopped pecans and Craisins, the second with chopped pecans and chocolate chips. Yum!
They all came out just great!
Thanks for the recipe!
SHARON COCKLEY says
Hello
Can these be freezed please 🙂
Monica says
Yes, they freeze well. Just keep them in an air tight container or freezer bag.
Kim B says
I just made 2 batches; 🍒 and 🫐. They are absolutely fast, easy, and delicious! I used walnut butter because I’m allergic to peanuts 🥜 and didn't have cashew butter. I did sneak in China, quinoa and flax. I'll be sharing a few and freezing several for later enjoyment.
Monica says
I'm so happy that you like them! We are obsessed with these lately! So many add-ins and flavors!
Louise Gagne says
This sounds amazing. Can't wait to make them. Thank you for the recipe.
Monica says
You're welcome! Enjoy!
Lester says
Hi Monica-
What do you think of baking a batch of this mixture not as muffins, but in a square or loaf pan?
I’m eager to try this.
Thanks very much!
Lester
Monica says
Yes, that will work well too. You will want to bake it at 350°F for 35 minutes in a casserole dish. This is how I make my apple baked oats, you can find that recipe here... https://thehiddenveggies.com/vegan-baked-oats/