Lemon and Blackberry Baked Oatmeal Cups

Plate of lemon and blackberry oatmeal cups with icing drizzle.

5 from 4 votes

Lemon and Blackberry Baked Oatmeal Cups

Lemon and Blackberry Baked Oatmeal Cups are a high fiber breakfast that's perfect for spring. Great for meal prep and grab & go!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Breakfast, loaves and muffins, meal prep, Oats

Servings: muffins

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

Collagen powder can be replaced with protein powder or an additional 3 tablespoon of oat flour if desired.

Please note that although you can use quick, minute or rolled oats, I do find the texture of the muffins is the lightest and most fluffy when using a smaller processed oat such as quick or minute.

If you would like to replace the collagen/ protein: I recommend using an equal amount of oat flour or almond flour (this will help absorb some of the moisture in the muffins)!

To make your own oat flour, you can blend about ¾ cup + 1 tablespoon of rolled oats for about 5 minutes to yield ¾ cup of oat flour.

Coconut can be omitted with no substitution.

I typically enjoy one of these for a snack or two for brekafast with some yogurt!

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!