Gluten-Free Wild Blueberry & White Chocolate Oatmeal Cups


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.

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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!

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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.

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Gluten-Free Wild Blueberry & White Chocolate Oatmeal Cups

1 cup frozen Wild Blueberries
3 cups old-fashioned (gluten-free) oats
3 small ripe bananas, peeled
½ cup milk (dairy or non-dairy)
¼ cup honey
2 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon salt
3-4 tablespoons white chocolate chips (to taste)

  1. Measure out the frozen Wild Blueberries and set aside.
  2. Preheat oven to 375 degrees. Line a muffin tin with liners.
  3. Place oats in a food processor or blender and process for 10 seconds until some of the oats finely ground (some will still be in larger pieces).
  4. In a mixing bowl, mash the bananas well. Add the milk, honey, baking powder, vanilla, oats, and salt and stir well to combine.
  5. Fold in the white chocolate chips, then gently fold in the Wild Blueberries. The mixture will be wet, not thick like muffin batter.
  6. Spoon the mixture into the liners, which will be very full.
  7. Bake for 20-25 minutes or until tops are browned and mixture looks completely set. (Makes 12)


A couple quick notes:

*When they’re still warm, the oatmeal cups will stick to the liners. As they cool, they’ll be much easier to remove.

*Because they’re so moist, these oatmeal cups do best kept in an airtight container in the refrigerator. They also freeze well.

About the Author

Sally Kuzemchak, MS, RD, is a registered dietitian, author, educator, and mom. She blogs about feeding kids and staying sane at Real Mom Nutrition. She’s also a blogger for Parents magazine. Her work has been published in nearly 20 consumer magazines including Eating Well, Health, and Prevention and she collaborated with Cooking Light on a cookbook for busy families called Dinnertime Survival Guide. She lives in Columbus, Ohio with her husband, two sons, and one dog.

2 thoughts on “Gluten-Free Wild Blueberry & White Chocolate Oatmeal Cups

  1. Pamela Kullerud

    If you are allergic to bananas or just don’t like the taste can you use something else?

  2. rachel ufberg

    I made these and they are really lumpy and do not like like muffins. Do you put the oatemal in with the bluberries and use 3 cups after its blended?

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