*This recipe makes 18 oatmeal cups. I use two 12 cup muffin pans. I spray all of one, then just the middle 6 cups of the second pan. I fill the empty cups in the second pan half full with water so that I don't have any empty cups baking in the oven and overheating the pan.
*If you don't have a second muffin pan, bake the excess in a small baking pan or ramekins, if you have them.
*Place a cookie sheet underneath your pan if you're worried about overflow of juice from the berries once they start bubbling. I haven't had an issue, but it's better to be safe.
*The amount of blueberries you use will vary depending upon how large or small your blueberries are. If you have tiny berries, you'll have more than a single layer in your cup. Check the post for photos and just fill your cups accordingly.
*You can use any kind of milk you like, almond, rice, soy, coconut etc.
*If you'd like more sweetness, you can add sugar to the oatmeal mixture, or double the crumb topping. Or, you can just add more of your preferred sweetener at serving time.
*I store these covered in the refrigerator. We eat them cold or warmed in the microwave, though I personally prefer them warmed up.
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