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These easy baked oatmeal cups are full of sweet berries and lemon flavor! This healthy breakfast is hearty and can easily be made ahead of time!
Good morning! Who’s ready for breakfast?
A couple of weeks ago, I told you all about my love of breakfast. In case you missed it, I’ll give you a quick recap: I adore breakfast. It’s without a doubt, my favorite meal of the day.
Back in college, I often had to take breakfast to-go, because I gave myself the absolute minimum amount of time to get ready and make it to class on time. I’d usually grab a muffin and coffee from the coffee shop, but it wasn’t quite the same as something homemade. Something like these baked oatmeal cups. 😉
These lemon berry baked oatmeal cups are the perfect breakfast! For reals. They can be made the day of and enjoyed over a leisure breakfast, or they can be made ahead of time and heated up for a quick on-the-go breakfast!
Coffee shop muffins have nothing on these baked oatmeal cups. 😊
I’m pretty excited about this recipe, because it’s so simple and completely versatile! You can add pretty much anything you want to these baked oatmeal cups. While I used lemon juice and fresh fruit, you could mix in nuts, dried fruit, coconut flakes, chocolate chips, etc.
The sweetness in this recipe comes from the fresh fruit and Truvia® Natural Sweetener Spoonable, which is a zero-calorie, stevia based sweetener. For these lemon berry baked oatmeal cups, I used Truvia’s® Baking Blend, which is perfect for baked goods! It yields a tender texture and browns like granulated sugar.
When it comes to serving these, while they are great on their own, you can also top them with Greek yogurt, fresh berries, or even a bit of maple syrup.
Breakfast is served.
- 2 1/4 cup old-fashioned rolled oats
- 2 Tbsp Truvia Baking Blend
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 1 cup milk (2%, skim milk, or almond milk would be fine)
- 1 Tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 1 egg
- 1 Tbsp canola (vegetable, or coconut oil)
- 1/2 cup mixed berries (I used a combination of blackberries, raspberries, and blueberries)
- fresh berries
- maple syrup
- Greek yogurt
- Preheat oven to 350 degrees and spray a 6-count muffin tin with baking spray.
- In a bowl, mix oats, baking powder, salt, Truvia Baking Blend, and lemon zest together.
- In a separate bowl, whisk milk, vanilla extract, lemon juice, oil, and egg together.
- Add the wet ingredients into the dry ingredients, and stir until combined. Add in berries, and stir.
- Divide the oatmeal batter evenly between the 6-cups.
- Bake oatmeal cups for 19-20 minutes, or until the tops are lightly browned and the oatmeal cups are set.
- Serve immediately.*
- Top with Greek yogurt, fresh fruit, or maple syrup, if desired.
*If making these ahead of time, once the oatmeal cups have cooked and cooled (at least 15 minutes), wrap them individually in saran wrap, place them in a freezer-safe container, and freeze. You can heat them up in the oven (at 350 for 7-8 minutes) or in the microwave.
Or, you can store them in the refrigerator for about a week, and heat them up in the microwave or oven.