Lemon blueberry baked oatmeal cups from Two Peas and Their Pod by Maria Lichty and Josh Lichty

  • blueberries
  • lemons
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute milk of your choice for unsweetened vanilla almond milk; avocado oil, neutral oil of your choice, or butter for coconut oil; flaxseeds for eggs; and honey for maple syrup.

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Notes about this recipe

  • Eat Your Books

    Can substitute milk of your choice for unsweetened vanilla almond milk; avocado oil, neutral oil of your choice, or butter for coconut oil; flaxseeds for eggs; and honey for maple syrup.

  • anya_sf on May 17, 2024

    Good, fairly basic oatmeal cups. Perhaps because I used flax eggs, the oatmeal puffed initially but then sank quite a bit, so the baked volume was less than the unbaked volume. Other, similar recipes often call for mashed banana or applesauce in place of some of the liquid, which could help with volume. In my oven (which seems to be running cool these days), the cups took an extra 10 minutes to bake. They were good, nice and lemony, as I added 1/4 tsp lemon oil to boost the flavor.

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