I love muffins as much as the next person. But as breakfasts go, most of them don’t keep me full all morning like a hearty bowl of oatmeal does. That’s the beauty of these Wild Blueberry oatmeal cups. They’re as grab-and-go portable as a muffin but as satisfying and nutritious as a bowl of oats.
You can serve these oatmeal cups for breakfast or at snack time or (one of my favorite moves) pack them in your kids’ lunches for a sweet, filling treat.
Frozen fresh Wild Blueberries are tailor-made for oatmeal cups and muffins. Their small size means you’ll get more berry in each bite compared to regular blueberries. Their intense blue hue makes for a beautiful color. Plus, Wild Blueberries have twice the antioxidants and fiber of regular high-bush berries. Flash-frozen within 24 hours of harvest, they’re stocked right alongside the other frozen fruit in the grocery store.
The sweetness of the bananas and the Wild Blueberries in these oatmeal cups means you don’t have to add a lot of sweetener. I used just a quarter-cup of honey for a dozen oatmeal cups, but feel free to include even less. After making a few different variations of these, I decided on a whim to toss in a few tablespoons of white chocolate morsels I had in my baking cabinet. When I enlisted my family as taste testers, the white chocolate version was the hands-down winner!
These oatmeal cups are also gluten-free. Though oats don’t naturally contain gluten, they’re sometimes processed in the same facility as gluten-containing items. So choose oats labeled “gluten-free” if you’re avoiding it.