These Blueberry Pineapple Oatmeal Cups are full of oats, yogurt, and fruit. They’re on the healthier side and are good for breakfast or snacking!
Has anyone watched the new Netflix show, “Nailed It?” It’s a little repetitive and I’m not a fan of reality TV (ok, usually I hate it), but I saw buttercream and my baker self became interested. I admit I’ve been getting a kick out of seeing some of the terribly failed desserts. It’s too funny.
It makes me want to go get out my cake decorating supplies and create a fail cake. (I like the taste of my cakes, but my decorating skills aren’t that great. Ha.) Need practice!
So maybe I’ll settle for some baked oatmeal cups instead… I made these Blueberry Pineapple ones last month, and surprised myself with how much I enjoyed the blueberry/pineapple combo. They were tasty! In light of that, I thought I would share the recipe.
I apologize that my photos are a little fuzzier than normal this time around. I was doing some improvising when I took this series, and I haven’t gotten any equipment set up at the new house yet (yes, we moved! Super exciting).
Plus I am still very much learning about food photography anyway…
Honestly though, I’m fine with my pictures not being perfect every time. It’s ok. (Yeah, keep telling yourself that, Katherine.)
Note: These oatmeal cups aren’t supposed to rise as high as muffins – they are more like baked oatmeal in muffin form (yum), so don’t expect them to rise. 🙂
Blueberry Pineapple Oatmeal Cups
- 2 3/4 cups rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Sucanat (whole cane sugar)
- 1/3 cup extra virgin olive oil
- 2/3 cup skim milk
- 2 eggs
- 2 teaspoons vanilla
- 1 cup plain Greek yogurt
- 1 cup blueberries
- 1 cup chopped pineapple
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.
In a large bowl, stir together oats, flour, baking powder, baking soda, salt, and Sucanat. Add olive oil, milk, eggs, vanilla, and yogurt, and beat until blended. Fold in blueberries and pineapple.
Fill muffin cups 3/4ths full. Bake for 14-18 minutes or until edges are golden. Let cool in pans briefly before removing to cool completely on wire racks.
~K in the Kitchen