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!
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About this recipe
The longer I am in this motherhood gig, the more I realize what’s the top-most important thing to do: Prepare and organize.
Most days I feel like a conductor of a very loud and messy orchestra.
And for us, we usually need to most orchestrating in the mornings and around bed time. Bed time I can handle pretty well, though.
But the morning routine? It’s hard. Getting everyone dressed. Calming down a hairbrush-hater. Eating breakfast. Making breakfast.
Which is why I have started prepping a lot of our weekday breakfasts to make sure we have a healthy start into the day.
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!
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.
Sweeten them up
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.
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.
Stock your freezer
This works especially well if you bake the oatmeal in individual ramekins instead of a jumbo muffin tin. There are plenty of cute ramekins to be found here on Amazon*, I could browse for hours! I mean, you could definitely buy enough to keep your freezer well-stocked AND still have ramekins on hand.
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 how to make blackberry cobbler baked oatmeal cups (40 sec):
Get the printable recipe here:
- 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
- 1/2 tablespoon vanilla
- Yogurt of choice and fresh berries, to serve
- 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.
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