Healthy No-Bake Blueberry Oat Crumble Cups – Easy, Fresh, and Naturally Sweet

These little cups are everything you want in a quick treat: bright blueberry flavor, a nutty oat crumble, and a creamy layer that ties it all together. No oven, no fuss, just a handful of wholesome ingredients and a fridge. They’re perfect for snack time, a light dessert, or even a grab-and-go breakfast.

Kids love them, adults love them, and your future self will be glad you made a batch. Make them once, and they’ll become a regular in your fridge rotation.

Healthy No-Bake Blueberry Oat Crumble Cups - Easy, Fresh, and Naturally Sweet

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the Oat Crumble Base: 1 1/2 cups rolled oats (old-fashioned)
• 1/2 cup chopped nuts (almonds, walnuts, or pecans)
• 1/4 cup unsweetened shredded coconut (optional, for texture)
• 2 tablespoons chia seeds or ground flaxseed
• 1/4 teaspoon fine sea salt
• 1/3 cup natural nut butter (almond, peanut, or cashew)
• 3 tablespoons honey or pure maple syrup
• 2 tablespoons coconut oil, melted (or mild olive oil)
• 1 teaspoon vanilla extract
• For the Creamy Layer: 3/4 cup Greek yogurt (plain, 2% or full-fat) or coconut yogurt for dairy-free
• 1–2 tablespoons honey or maple syrup, to taste
• 1/2 teaspoon lemon zest (optional, but brightens flavor)
• For the Blueberry Layer: 2 cups fresh or frozen blueberries
• 1–2 tablespoons honey or maple syrup (adjust based on berry sweetness)
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds (to thicken)
• 1/2 teaspoon vanilla extract
• Equipment: Muffin tin, paper or silicone liners, mixing bowls, spoon, small saucepan (or microwave-safe bowl).

Method

 

1. Prep the muffin tin: Line a 12-cup muffin tin with paper or silicone liners. This makes removing the cups easy and keeps them neat.
2. Make the blueberry layer: In a small saucepan over medium heat, cook blueberries with honey, lemon juice, and vanilla for 3–5 minutes, stirring until the berries burst and get juicy. Remove from heat, stir in chia seeds, and let thicken for 10 minutes. If using frozen berries, cook 1–2 minutes longer.
3. Mix the oat crumble base: In a large bowl, combine oats, chopped nuts, coconut, chia or flax, and salt. In a separate bowl, whisk nut butter, honey, coconut oil, and vanilla until smooth. Pour wet mixture over dry and stir until evenly moistened and clumpy.
4. Press in the base: Divide about two-thirds of the oat mixture among the liners. Press firmly with the back of a spoon to create a compact base. A tight press helps the cups hold together.
5. Stir the creamy layer: Mix yogurt with honey and lemon zest until smooth. Taste and adjust sweetness. Keep it thick so it doesn’t run.
6. Assemble: Spoon a dollop of the yogurt mixture over each base (about 1 tablespoon), then top with a spoonful of the blueberry mixture. Use the remaining oat crumble to sprinkle over the top for a rustic finish. Press lightly so the crumble adheres.
7. Chill to set: Refrigerate for at least 1–2 hours, or until the cups are firm and easy to unwrap. For faster setting, chill the blueberry layer while you prep the base.
8. Serve: Enjoy straight from the fridge. For a cleaner bite, peel the liner gently and use a fork or eat by hand if well set.

What Makes This Recipe So Good

• No baking required: Everything sets in the fridge, so it’s easy and summer-friendly.
• Wholesome ingredients: Rolled oats, nuts, blueberries, and yogurt keep it nourishing without feeling “diet.”
• Just the right sweetness: Honey or maple syrup adds natural sweetness without overpowering the fruit.
• Great texture: A crunchy oat base, creamy middle, and juicy blueberry layer make every bite satisfying.
• Prep ahead: They store well for a few days, so you can make them once and enjoy all week.
• Flexible: Easily swap nuts, sweeteners, or the creamy layer to fit your needs.

What You’ll Need

• For the Oat Crumble Base:
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1/2 cup chopped nuts (almonds, walnuts, or pecans)
  • 1/4 cup unsweetened shredded coconut (optional, for texture)
  • 2 tablespoons chia seeds or ground flaxseed
  • 1/4 teaspoon fine sea salt
  • 1/3 cup natural nut butter (almond, peanut, or cashew)
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons coconut oil, melted (or mild olive oil)
  • 1 teaspoon vanilla extract
• For the Creamy Layer:
  • 3/4 cup Greek yogurt (plain, 2% or full-fat) or coconut yogurt for dairy-free
  • 1–2 tablespoons honey or maple syrup, to taste
  • 1/2 teaspoon lemon zest (optional, but brightens flavor)
• For the Blueberry Layer:
  • 2 cups fresh or frozen blueberries
  • 1–2 tablespoons honey or maple syrup (adjust based on berry sweetness)
  • 1 tablespoon lemon juice
  • 1 tablespoon chia seeds (to thicken)
  • 1/2 teaspoon vanilla extract
• Equipment: Muffin tin, paper or silicone liners, mixing bowls, spoon, small saucepan (or microwave-safe bowl).

Step-by-Step Instructions

1. Prep the muffin tin: Line a 12-cup muffin tin with paper or silicone liners. This makes removing the cups easy and keeps them neat.
2. Make the blueberry layer: In a small saucepan over medium heat, cook blueberries with honey, lemon juice, and vanilla for 3–5 minutes, stirring until the berries burst and get juicy.

   Remove from heat, stir in chia seeds, and let thicken for 10 minutes. If using frozen berries, cook 1–2 minutes longer.

3. Mix the oat crumble base: In a large bowl, combine oats, chopped nuts, coconut, chia or flax, and salt. In a separate bowl, whisk nut butter, honey, coconut oil, and vanilla until smooth.

   Pour wet mixture over dry and stir until evenly moistened and clumpy.

4. Press in the base: Divide about two-thirds of the oat mixture among the liners. Press firmly with the back of a spoon to create a compact base. A tight press helps the cups hold together.
5. Stir the creamy layer: Mix yogurt with honey and lemon zest until smooth.

   Taste and adjust sweetness. Keep it thick so it doesn’t run.

6. Assemble: Spoon a dollop of the yogurt mixture over each base (about 1 tablespoon), then top with a spoonful of the blueberry mixture. Use the remaining oat crumble to sprinkle over the top for a rustic finish.

   Press lightly so the crumble adheres.

7. Chill to set: Refrigerate for at least 1–2 hours, or until the cups are firm and easy to unwrap. For faster setting, chill the blueberry layer while you prep the base.
8. Serve: Enjoy straight from the fridge. For a cleaner bite, peel the liner gently and use a fork or eat by hand if well set.

How to Store

• Fridge: Keep the cups in an airtight container for 3–4 days.

  If they feel soft, pop them in the fridge uncovered for 15 minutes to firm up before serving.

• Freezer: Freeze on a tray until solid, then transfer to a sealed container. They keep up to 2 months. Thaw in the fridge for 30–45 minutes before eating.
• Layering tip: Place parchment between layers to prevent sticking.

Health Benefits

• Fiber-rich: Rolled oats, chia, and berries support digestion and steady energy.
• Healthy fats: Nuts, seeds, and coconut oil provide satiating fats that help keep you full.
• Protein boost: Greek yogurt and nuts add protein for better blood sugar balance.
• Antioxidants: Blueberries are packed with polyphenols that support heart and brain health.
• Lower added sugar: Natural sweeteners keep it lightly sweet without a sugar crash.

Pitfalls to Watch Out For

• Base not sticking: If the crumble is too dry, add 1–2 teaspoons more melted coconut oil or nut butter.

  Press firmly into the liners.

• Runny berry layer: Make sure the chia has time to thicken the berries. If still thin, stir in another 1/2 teaspoon of chia and wait 5 minutes.
• Watery yogurt: Use thick Greek yogurt. If yours is loose, strain it for 10–15 minutes or stir in 1 teaspoon chia and rest 5 minutes.
• Too sweet or not sweet enough: Taste each layer and adjust.

  Blueberry sweetness can vary.

• Sticking to liners: Use nonstick or silicone liners. Chilling fully before unwrapping also helps.

Alternatives

• Dairy-free: Use coconut yogurt or a thick almond-cashew yogurt. Maple syrup pairs especially well here.
• Nut-free: Swap nuts for sunflower or pumpkin seeds.

  Use sunflower seed butter instead of nut butter.

• Gluten-free: Choose certified gluten-free oats.
• Different fruits: Try raspberries, strawberries, cherries, or a mixed-berry blend. Adjust sweetener to taste.
• Protein boost: Stir 1 scoop unflavored or vanilla protein powder into the yogurt layer; add a splash of milk if it gets too thick.
• Spice it up: Add cinnamon to the oat base or a pinch of cardamom to the berries.
• Chocolate twist: Sprinkle mini dark chocolate chips into the crumble or drizzle melted dark chocolate on top after chilling.

FAQ

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. If using quick oats, reduce the coconut oil by 1 teaspoon to avoid a mushy base and press extra firmly.

Do I have to cook the blueberries?

No.

You can mash fresh blueberries with lemon, sweetener, and chia, then rest 15 minutes to thicken. Cooking brings out more jammy flavor, but both work.

How can I make them lower in sugar?

Use plain Greek yogurt, reduce the sweetener in the berries, and sweeten the base lightly. You can also skip sweetening the yogurt entirely and rely on the berries.

What if I don’t have chia seeds?

Use ground flaxseed to thicken the berry layer, or simmer the blueberries a few extra minutes to reduce.

The texture won’t be as gelled, but it will still taste great.

Can I make this as a pan instead of cups?

Absolutely. Press the base into an 8×8-inch pan, layer with yogurt and berries, top with remaining crumble, and chill. Slice into bars when set.

How long do they take to set?

About 1–2 hours in the fridge.

For a firmer bite, chill 3 hours or overnight. If you’re in a hurry, 30 minutes in the freezer works too.

What nut butter works best?

Almond or cashew butter gives a mild, buttery flavor. Peanut butter works well too and adds a familiar, slightly savory note.

Final Thoughts

These Healthy No-Bake Blueberry Oat Crumble Cups are simple, fresh, and adaptable.

They deliver real-food ingredients with dessert-like satisfaction, and they’re easy to batch-prep for busy weeks. Keep a tray in the fridge, and you’ve got a sweet, wholesome pick-me-up whenever you need it. Enjoy them as breakfast, snack, or dessert—no oven required.