These blackberry cobbler baked oatmeal cups are an easy make ahead breakfast. They have no added sugar, are dairy free, egg free and vegan, making them a healthy allergy-friendly option. You can even freeze them for super easy meal prep – your kids are going to love having their own individual serving at breakfast!
I love nothing more than a good baked oatmeal. Last fall, with a fussy newborn, I’d wear her at night and bounce up and down the kitchen, prepping our oatmeal bake for the following morning.
Now that she’s a rowdy 11 month old, I like to stash my freezer with baked oatmeal cups. I know you guys have been all over the chunky monkey ones I shared a few months ago and I’m sure you’ll love this egg-free, dairy-free (so… basically vegan) version, too.
I’ll have to warn you though, they’re not the portable kind of oatmeal cups. They’re more like an individual-sized healthy breakfast cobbler oatmeal baked thing, but they’re incredibly delicious and I’m excited about sharing the recipe with you today!
Cooking tips
Adjust the fruit
Depending on the season, you can either use frozen blackberries instead or fresh, or replace them with any kind of berries you like. They’re also delicious with pre-cooked fruit such as stewed apples or pears.
Sweetness
The recipe as written is made without added sugar, because I prefer to sugar-load my kids as little as possible on weekday mornings. (Weekends are different, we love plenty of maple syrup on our white-flour pancakes, and that’s what I call balance).
This means that this baked oatmeal is not overly sweet, and if you happen to have tart berries it’s maybe a little too much for young kids (or picky dads, just saying).
You can easily add a few tablespoons of brown sugar or maple syrup to the oat mixture (just decrease the apple sauce a little if using maple) and also add some maple syrup to the berries.
OR you can use fruit on the bottom that’s sweeter than blackberries, but we all love the tartness so hopefully you will, too.
Make ahead tips
This is a super easy recipe to throw together in the morning, BUT remember what we said about easy things before? They are sometimes the hardest to actually pull off. (And if you DO find yourself lost one morning, I’d rather make these 4 ingredient pancakes for the kiddos, to be honest).
But you can very simply prep the oatmeal cups the night before, keep them in the fridge and then bake them in the morning (add 5-10 minutes to the baking time if baking straight from the fridge).
OR you can even bake them ahead and serve them at room temperature (or warm them in the microwave). I’ve done both and it works.
Freezer instructions
This works especially well if you bake the oatmeal in individual ramekins instead of a jumbo muffin tin.
Bake, cool completely and then stick them into freezer bags right inside the ramekin. When you need them, just thaw them in the fridge overnight and bake in the morning, again adding 5-10 minutes to the baking time.
Watch the recipe video
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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Blackberry Cobbler Baked Oatmeal Cups
Recipe details
Ingredients
- 1 cup rolled oats uncooked
- 2 teaspoons cinnamon
- pinch salt
- 1 cup unsweetened applesauce
- 1 cup almond milk or your milk of choice
- 1 cup frozen blackberries
- 1 tablespoon cornstarch
- ½ tablespoon vanilla
- Yogurt of choice and fresh berries to serve
Instructions
- Preheat your oven to 375°F. Lightly grease 6 jumbo muffin cups OR 6 ramekins.
- Stir together the oats, cinnamon, salt, apple sauce and almond milk in a medium bowl.
- In a separate bowl, toss the blackberries with cornstarch and vanilla. Divide between the muffin cups or ramekins.
- Spoon the oat mixture over the berries. Bake for 20 minutes or until the oatmeal is set.
- Cool in the pan for 5-10 minutes, then serve with yogurt and fresh fruit on the side.
Nutrition
More recipe information
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ARTowle says
Made it with a combination of blackberries and apples for the fruit on the bottom. (I use this combo for pie and crisp as well, it’s not as seedy as straight blackberries.) We love it and it’s going in the rotation, I like to pick my own wild blackberries from the edges of our old fields and store in the freezer for winter baking. Yummy! Keep the baked oatmeal recipes coming!
Maggie Borowski says
This was so delicious! The oatmeal had a custard quality to it, the blackberries were oozing with flavor, and it had just the right amount of sweetness. It is a recipe that will be made regularly.
Nora says
I’m so glad, Maggie!
Su says
This looks delicious! Thanks for sharing!