Lemon and Blackberry Baked Oatmeal Cups are a high fiber breakfast that's perfect for spring. Great for meal prep and grab & go!
Spring is here which means I'm leaning into all my favorite flavours. It doesn't get any more classic than lemon and berries, and these lemon and blackberry baked oatmeal cups have been on repeat for breakfast.
Baked oatmeal is one of my go-to breakfasts, but I love convenience of oat cups for taking with me on the go. If you haven't tried my chocolate baked oat cups, think of an oat cup as a muffin, with the heartiness of whole grain rolled oats. These lemon and blackberry oat cups are full of spring flavours and freshness, and I know you're going to love them for easy breakfasts.
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. You can store these oat cups for up to 7 days in the fridge or freeze them, making them a great meal prep option.
- Ready in 35 minutes. You don't need to spend hours in the kitchen for meal prep.
- Great source of fiber. We use whole grain oats as the base of this recipe. Each oat cup has 4g of fiber to support gut health, digestion and satiety.
Ingredients
Oats. Quick, minute or rolled oats will all work in this recipe. Please note the texture may vary slightly when using rolled oats vs. a smaller processed oat such as quick or minute, which will yield a smoother, more fluffy muffin.
Oat flour. You can buy it or make your own following the directions in the recipe card.
Collagen powder. You can use a traditional protein powder or collagen, which has numerous health benefits that you can read about here.
Egg. This recipe uses one whole egg. I have not tested the recipe with an egg substitution, however please let me know if you try.
Chia seeds. This is a versatile seed that adds healthy fats, fiber and binds the ingredients together. Read more about chia seeds here.
Maple syrup. For natural sweetness, but you may use honey if you prefer.
Peanut butter. This is our fat of choice. I replaced butter or oil with peanut butter for some added flavour, protein and nutrients.
Greek yogurt. I use a little bit to add moisture to these muffins.
Mix-ins. You can switch it up, but I used blackberries, shredded coconut, lemon zest and white chocolate
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400 F and prepare a 12-cavity muffin tin. I like to use a silicone one for easy removal.
- In a large bowl, whisk together milk, yogurt, egg, peanut butter and vanilla extract.
- Once mixed, stir in oats, oat flour, collagen powder, baking powder, salt and chia seeds. Once combined, gently stir in coconut, lemon zest, blackberries and white chocolate.
- Divide the batter amongst the 12 cavity muffin tin (I use a heaping 3-tbsp cookie scoop for each). Bake at 400F for 5 minutes. After 5-minutes, reduce the temperature to 325 F and bake for an additional 20 minutes (DO NOT OPEN THE OVEN BETWEEN). The muffins are cooked when a toothpick inserted into the center of the muffins comes out clean.
- Allow to cool before drizzling with melted chocolate chocolate.
Substitutions and Variations
To make gluten-free: ensure you are using certified gluten-free oats and oat flour (or you can make your own oat flour).
To make dairy-free: substitute the Greek yogurt with applesauce or a thicker, dairy-free Greek yogurt.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
These blackberry baked oatmeal cups are great for meal prep. They can be stored in an airtight container in the fridge for up to 6-7 days or in the freezer for up to 3 months.
I recommend warming them in the microwave before eating for the best taste!
Top Tips for Success
Pay attention to the cooking temperature and time. I start the cooking process at 400F to allow the muffins to rise quickly. This is helpful as we are not using all purpose flour, so it will help activate the baking powder. After the 5 minutes, we reduce the temperature to 325 to allow the inside of the muffins to cook fully. I HIGHLY recommend keeping the oven closed during this process to stop any heat escaping.
Frequently Asked Questions
Yes you can! Add them directly into the batter (without defrosting) and you are good to go.
Yes you can! I choose to use collagen as it is an unflavoured option that easily mixes into baked goods, and typically the results are a bit more moist than protein powder. However if you have a protein powder you have baked with before and trust, you can absolutely replace the collagen with protein.
More Breakfast Recipes
If you like these blackberry baked oatmeal cups, try these next:
- Chocolate Baked Oat Cups
- Oat Flour Pumpkin Muffins
- Blueberry Cottage Cheese Muffins
- Apple Baked Oatmeal Cups
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these lemon and blackberry baked oatmeal cups, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Lemon and Blackberry Baked Oatmeal Cups
Ingredients
- 1 cup milk
- ¼ cup plain Greek yogurt
- ¼ cup maple syrup
- 1 egg
- 2 tablespoon peanut butter ensure it is runny
- 1 teaspoon vanilla extract
- 2.5 cups whole oats rolled, quick or minute oats will work
- ¾ cup oat flour
- ¼ cup collagen powder or protein powder optional, see substitution below
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon chia seeds
- ¼ cup shredded unsweetened coconut optional
- 2 tablespoon lemon zest zest of 1 lemon
- 1 cup blackberries
- 2 tablespoon chopped white chocolate + more for drizzling if desired
Instructions
- Preheat the oven to 400 F and prepare a 12-cavity muffin tin (I like to use a silicone one for easy removal),
- In a large bowl, whisk together milk, maple syrup, yogurt, egg, peanut butter and vanilla extract.
- Once mixed, stir in oats, oat flour, collagen powder, baking powder, salt and chia seeds. Once combined, gently stir in coconut, lemon zest, blackberries and white chocolate.
- Divide the batter amongst the 12 cavity muffin tin (I use a heaping 3-tbsp cookie scoop for each). Bake at 400F for 5 minutes.
- After 5 minutes, reduce the temperature to 325F and bake for an additional 20 minutes (DO NOT OPEN THE OVEN BETWEEN). The muffins are cooked when a toothpick inserted into the center of the muffins comes out clean.
- Allow to cool before drizzling with melted chocolate chocolate.
Notes
- I typically enjoy one of these for a snack or two for brekafast with some yogurt!
Marissa Harley says
User error! I forgot to set a timer for these before I put them in the oven, so they turned out a bit dry. Won’t forget that next time! Otherwise, I love the flavours and options for substitutions (specifically for protein powder as I can’t stand the texture).
Krista says
Very forgiving recipe! I didn’t have plain yogurt so I used key lime… used gluten free flour instead of oat flour and almond flour instead of collagen because I only have chocolate collagen and it still turned out amazing even with the substitutions!
Debbie says
As soon as I saw this recipe, I rushed to the kitchen in order to make it. I did not have blackberries in my home, but I did have blueberries which I knew would be a great substitute. In addition to the fresh lemon zest, I also juiced that same lemon afterwards, adding it first to the 1-cup measuring cup then filling the remainder of that cup up with the milk listed in the ingredients. This recipe is a home run!! Thank you for sharing it!
Sandy Sellers says
Hello! This recipe looks amazing. I was wondering if I can just omit the collagen powder/protein powder entirely? Also, wondering if you consider also using the metric measurements? For baking purposes, I understand the metric measurements are a little more precise. Thank you kindly for your consideration.
Nicole Addison says
Hi Sandy- you can replace it with oat flour, almond flour or flax seed! You just need something that's a bit finer than only using oats to help absorb some of the moisture!
Nicole Addison says
The newest addition to my baked oat cup recipes! This is the perfect spring/ summer take on an easy meal prep breakfast/ snack! I hope you enjoy!!
Krista says
Can these be frozen?
Nicole Addison says
Hi Krista- yes they can for up to 3 months!