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Crispy Baked Blueberry Oatmeal Cups with Brown Sugar Walnut Crumble

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These crispy baked blueberry oatmeal cups feature a golden brown sugar walnut crumble topping that is crunchy on top and tender inside, perfect for a quick and delicious breakfast or snack.

Ingredients

Scale
  • 1 ½ cups rolled oats (135g)
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup milk (240ml) – dairy or plant-based
  • ⅓ cup honey or maple syrup (80ml)
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 cup fresh blueberries (150g)
  • ½ cup chopped toasted walnuts (60g)
  • ⅓ cup brown sugar (70g)
  • 3 tbsp unsalted butter, melted (45g)
  • ¼ tsp ground cinnamon (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with butter or non-stick spray.
  2. In a large bowl, combine rolled oats, baking powder, ground cinnamon, and salt. Whisk together for even distribution.
  3. In a separate bowl, whisk milk, honey or maple syrup, vanilla extract, and egg until smooth and well blended.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Fold in fresh blueberries carefully to avoid crushing them.
  6. In a small bowl, mix chopped toasted walnuts, brown sugar, melted butter, and ground cinnamon until crumbly but holds together when pressed.
  7. Spoon the oatmeal batter evenly into the muffin cups, filling about ¾ full. Sprinkle the walnut crumble generously over each cup.
  8. Bake for 25-30 minutes until edges are golden and crispy and a toothpick inserted comes out mostly clean with a few moist crumbs. Tent with foil if topping browns too fast.
  9. Cool in the pan for 10 minutes before removing. Run a knife around edges if needed.
  10. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

Do not overmix the batter to keep the cups light and tender. Toast walnuts for extra crunch and flavor. Use fresh blueberries for best texture; if using frozen, fold in frozen berries gently to avoid extra moisture. Grease muffin tin well or use silicone liners to prevent sticking. Tent with foil if crumble browns too quickly.

Nutrition

Keywords: baked oatmeal, blueberry oatmeal cups, breakfast recipe, healthy breakfast, walnut crumble, easy oatmeal cups, crispy oatmeal cups

Find it online: https://oracooks.com/crispy-baked-blueberry-oatmeal-cups-recipe-with-brown-sugar-walnut-crumble-easy-and-perfect/