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Recipes

Healthy Baked Berry Oatmeal Cups

Warm, delicious, and bursting with blueberries– these healthy Baked Berry Oatmeal Cups make for an easy, on-the-go breakfast or packable snack. What’s extra great about recipes like this is that you can easily prevent food waste. Make as many as you want and then pop what you don’t eat right away in the freezer. The next morning all you have to do is reheat them in the oven until they’re warm all the way through. 

We primarily used blueberries for this recipe, but blackberries or roughly chopped strawberries will work just as well. For a more decadent option, try adding chocolate chips!

Makes 12 servings

Ingredients

Muffins

  • 2 cups Imperfect Foods Rolled Oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup milk of choice
  • 2 eggs
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or berry of choice)

Icing (optional)

  • 1 cup yogurt (we used Forager’s vanilla cashew yogurt)
  • 2 tbsp honey

Directions

  1. Preheat oven to 350℉. Generously grease a 12-cup muffin pan.
  2. In a medium bowl, mix together rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, mix together milk, eggs, honey, and vanilla until combined. Add dry ingredients to the bowl and mix until well combined. The mixture will be liquidy.
  4. Using a large spoon, distribute the mixture evenly between the muffin cups. Top each cup evenly with blueberries.
  5. Bake for 25-27 minutes, or until the top of the cups are firm. Remove from the oven and cool in the pan for 5-10 minutes.
  6. Make the icing. Mix the yogurt and the honey until fully incorporated. Drizzle over the Baked Oatmeal Cups.

Recipe Notes and Variations

  • Add a bit more protein by adding a few tbsps of hemp seeds or a scoop or two of your favorite protein powder to the dry mix.
  • If you love this recipe, try our fan-favorite Flourless Banana Chocolate Chip Breakfast Muffins and Cinnamon Apple Oat Muffins.

Want to make your groceries last longer?

Use our storage guide to waste less food and enjoy cooking more.
See the guide

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brander roullett
brander roullett
1 year ago

I wonder, does this work with steel cut oats as well? I have an extra container of it picked up by accident that I want to use up.

Reply
Imperfect
Imperfect
1 year ago
Reply to  brander roullett

Yes! Definitely!

Reply
Marissa
Marissa
1 year ago

Can you please give a calorie count for the muffins?

Reply
Imperfect
Imperfect
1 year ago
Reply to  Marissa

you can use this site to calculate all the calories and nutritional info for any of our recipes: bit.ly/34aaVyl 💚

Reply
Kay Taylor
Kay Taylor
1 year ago

HOORAY–A gluten-free treat!
Here’s my recent recipe from your delivery: Veggie stacks, made in a single skillet.
Saute a sliced onion with a crushed garlic clove in 1 tbsp olive oil just till coloring; set aside. Add Portobello mushroom caps to oil and saute a few minutes each side; add to onion. Then add thick slices of sweet potato (a big one makes a nice base for the stack), and cook 5 min. on each side. (I microwave them for 4 min. first, then just sear them to finish).
Place on plates. Cook Actual Green burgers next in a spoonful of olive oil, sprinkled with salt/pepper/paprika/oregano. Slice an heirloom tomato and briefly sear; then stack them up: potato, mushroom, onions, Green burger, tomato slice. Top with your favorite condiment; mine is pesto. Pretty, filling, and very healthy!

Reply
Imperfect
Imperfect
1 year ago
Reply to  Kay Taylor

That sounds so amazing!!! Thank you so much for #cookingimperfect with us friend! 😍🤗💚

Reply
PV
PV
1 year ago

Made these today and they were delicious! I added 2 tsp of milled flax seed and substituted 1 whole egg for 1 egg white, since I only had 1 whole egg in the fridge. I’ll definitely make these again.

Reply
Imperfect
Imperfect
1 year ago
Reply to  PV

This makes us the happiest to hear! 😍😍😍

Reply
Leslie
Leslie
1 year ago

I have a high I tolerance for eggs and milk. Can substitutions be used, and if so, what do you recommend? Thank you

Reply
Imperfect
Imperfect
1 year ago
Reply to  Leslie

With all of our recipes we always encourage you to alter them to your own diet preferences! Instead of regular milk, we encourage you to use your other favorite milk alternative (like oat or soy milk), and for eggs you can use applesauce or chia seeds as a replacement 💚

Reply
Tagged BakingBreakfastDairy-freeGluten-free

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