Preheat oven to 350 degrees and spray the wells of a muffin pan with non-stick spray.
In a large bowl, mix oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter (melted), and vanilla extra until well combined. Add blueberries and mix gently.
Spoon mixture into prepared muffin pan, dividing it evenly between the 12 wells.
Place in preheated oven and bake for 20-25 minutes or until golden brown. Let cool in the muffin pan for about 5 minutes, then transfer to a baking rack to cool completely. Serve your baked muffin cups topped with a drizzle of maple syrup and fresh fruit.
We like using old fashioned oats, not instant because of their texture, but you could likely use instant oats if that’s what you have in the pantry.
You can substitute melted coconut oil for the melted butter.
We recommend using a non-stick spray or silicone liners in the muffin tin. Paper liners tend to get too soggy and not work as well.
Baked Oatmeal keeps in an airtight container in the refrigerator for about 5 day or can be frozen up to 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and doesn't include maple syrup.★ Did you make this recipe? Don't forget to give it a star rating below!