These Oatmeal Muffins are named after my son and are very near and dear to my heart. They are a perfectly sweet bite of portable oatmeal and an absolute joy to eat for breakfast, lunch, or a snack.
Sponsored by Bob's Red Mill
This recipe was originally published in February 2018. I'm updating the recipe with some details to make them even more tasty, but the story of my son I've left as is. Enjoy!
These BeeBo Bites are named after my son. I have twin boys and one of them is loud, curious/mischievous, and lives and breathes for attention – be it positive or negative. The other one, however, is mostly quiet, thoughtful, and naturally desires to be good and choose the right. His nickname is BeeBo.
I waited for him to get off the bus one day and watched as his strong, brave face melted into tears at the first sight of me. All he could choke out was “the kids were so mean to me today” as he cried into my shoulder. My mommy heart ached more than I could stand.
Eventually, he told me that a kid had teased him in class and then proceeded to gather more kids on the bus to tease him all the way home. Oh, how the mama bear in me wanted to go break down some doors!
Strangely enough, this incident is where this recipe began.
This recipe came to me in the early hours of the morning while everyone was still asleep. I had pulled out ingredients with the intent of making something involving oatmeal, but I was too busy thinking about how I could start BeeBo's day off right.
As I racked my brain of how to make everything all better for him, ingredients and measurements instead seemed to pour into my mind.
What came out of my pressure cooker that morning was the cutest, fluffiest, most moist and portable oatmeal bite I've ever seen. I knew my kids would love them.
But I hadn't solved the problem yet on how to bring a smile to my sad boy's face and how to renew his confidence to go face the world. That was when inspiration hit. I would call these Oatmeal Power Muffins, BeeBo Bites. I would dedicate this recipe to him because he is strong and capable of meeting this new day with fearless power.
As the kids gathered around the table I told them of my new creation and I wish I had a picture of the smile that spread across my son's face when I told him this recipe was named after him. The fact that everyone loved them and kept making comments like, “Wow, BeeBo, you taste good” (followed by lots of giggles) “BeeBo bites are the best breakfast ever” “Can I take Beebo Bites to school for lunch” was just icing on the cake.
Despite the fact that these bites are simply the most amazing, delicious, and healthy form of portable oatmeal, they are also a roundabout method of helping my boy get lots of positive attention that lifts his spirits in a way that just my words of comfort can't.
I learned that day that being a mom is never black and white and my “techniques” may work one day and wreak havoc the next.
And sometimes, just sometimes a broken heart can be mended by simply naming a yummy little oatmeal muffin after a boy in need of a self-esteem boost.
Parenting tip learned by heavenly inspiration, as most best ideas are.
Now let's talk more about these muffins
WHY YOU WILL LOVE OATMEAL MUFFINS IN THE INSTANT POT
- Is it a muffin? Is it oatmeal? It's a combo of both! The texture is very unique. The best way I can describe it is soft, cushy, handheld oatmeal
- Loaded with protein from eggs, yogurt, oats and a dash of antioxidant rich blueberries. Nice knowin' ya to-do list, you're gonna be nonexistent by noon!
- Perfect on-the-go breakfast for kids and adults alike, more on that below
HOW TO MAKE HEALTHY OATMEAL MUFFINS
- Mix up your wet ingredients
- Stir in your dry (don't over mix!)
- Stir in blueberries
- Use a cookie scoop to divide batter into silicone trays
- Stack bottom tray with mason jar lids
- Stack the second tray on top (this keeps them from sitting directly on top of each other which would prevent the muffins in the bottom tray from rising)
- Cook for 10 minutes
- Let cool slightly
- Use a knife to scrape around the edge of the muffin, then turn onto a cooling rack
GLUTEN FREE OATMEAL MUFFINS IN THE INSTANT POT
I did a gluten free deep dive in this Oatmeal Muffin post comparing almond flour, oat flour, and Bob's Red Mill's gluten-free flour blend. They are all slightly different in texture, but we loved them all. My favorite was the oat flour, my kid's favorite was the GF Blend. If you follow a gluten-free diet or just want a yummy spin on the original, give them a try!
HEALTHY BREAKFAST ON THE GO (OR LUNCH!)
I absolutely love these glass containers. They have a leak-proof seal around the exterior as well as down the middle. This makes it so I can pack a couple of Denver Style Egg Bites with salsa on one side, and Oatmeal Muffins and fruit on the other side without the dreaded smell or ingredient transfer happening.
The containers are leak proof, dishwasher safe, and microwave friendly. They are seriously amazing!
LUNCH BOX IDEA FOR KIDS
I don't particularly like sending my kids to school with glass containers, so for them, I use these bombproof Bento Boxes. I'm in my third year of these and they are still going strong. It's hard to find a good leak proof kid lunch box, so I was thrilled to find these!
One of their favorite lunches is a hard boiled egg, fruit, carrot sticks, and 2 or 3 Oatmeal Muffins. That's a lot of solid nutrition there, even if they toss the carrots.
VARIATIONS OF HEALTHY OATMEAL MUFFINS
- Gluten Free Oatmeal Muffins AKA Beebo Bites
- Pumpkin Spice Oatmeal Muffins
- Sky's the limit! Raisins, strawberries, peaches, chocolate chips, etc
Now go make somebody in your life a bit happier with a hug and a BeeBo Bite. Their day will be ever brighter!
And if you try these, let me know what you think. I'd love to tell my son that there are others out there loving his BeeBo Bites!
MORE INSTANT POT OATMEAL RECIPES – OUR FAVORITES!
- Instant Pot Banana Custard Steel Cut Oats
- Instant Pot Blueberry Oatmeal
- Instant Pot Peaches and Cream Steel Cut Oats
Get your hands on this Ultimate Guide for Perfect Instant Pot Oatmeal. It's a great reference for how to cook old fashioned oats, quick oats, and steel cut oats in the pressure cooker.
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BLUEBERRY OATMEAL MUFFINS
- Instant Pot
- Bob's Red Mill Quick Cooking Oats
- Popfex Silicone Trays
- Meal Prep Food Storage Containers
Instant Pot Blueberry Oatmeal Muffins AKA BeeBo Bites
Healthy, whole grain, blueberry packed Instant Pot Oatmeal Muffin. Perfect way to start the day!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 14 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 4 eggs
- 1 cup thick Greek yogurt (see notes for how to substitute with homemade)
- 1/3 cup pure maple syrup (add an extra 2–3 tablespoons of brown sugar if you want it sweeter)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup quick oats
- 1/2 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup blueberries (fresh, thawed frozen, or freeze-dried)
Instructions
- In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
- Add quick oats, flour, baking powder, cinnamon, and salt and stir just until combined. Gently fold in blueberries.
- Generously spray the 2 silicone molds with non-stick spray. Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
- Stack one of the filled molds on top of a trivet. Place 4 narrow mason jar lids on top followed by the second silicone mold.
- Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
-
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Let the oatmeal bites cool if needed for handling.
- Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over on to a cooling rack or plate.
- Enjoy warm as is or with a side of syrup for dipping. Also perfect for on the go.
- Store extras in the refrigerator.
- Delicious chilled or warmed back up from the fridge. Freeze beautifully as well.
Notes
- For a gluten free version, use oat flour, almond flour, or a gluten free 1:1 flour. More details on that in this recipe for Gluten Free Oatmeal Muffins
- Old fashioned rolled oats can also be substituted for quick oats. It will have a slightly denser chew
- If your muffins are coming out too moist (which is common if you're using a thinner or homemade yogurt), add an extra 1/4 cup of flour.
- To cook only 1 tray at a time, increase the cook time to 12 minutes
- Swap the blueberries out for chocolate chips, raisins, strawberries, nuts, etc. Anything you like in a muffin, you'll love in an oatmeal muffin
Keywords: instant pot, oatmeal muffins, blueberry muffins
You mention if one wants to cook only one silicone tray, we need to increase the cooking time to 12 mins. Why is that? I thought it would be less time.
Also, can we use the silicone cover that comes with the molds? would that change the time at all ?
Jennifer, the surrounding heat helps to cook them faster, it took me a few times to figure that out 🙂
I never cover these because they need room to rise so you can leave the lid off. Enjoy!
Marci, if they cook faster wouldn’t the time be less not more ? You state for 2 trays cook for 10 mins but for 1 tray 12 mins. See why I am confused?
Jennifer, For example, when I cook 3 mason jars of oats, they are cooked perfectly. If I cook only 1 jar, it’s underdone. The surrounding food helps everything to cook faster. That’s why if there are 2 trays in there at the same time, everything cooks quicker vs if there is only 1 tray. Does that make more sense?
absolutely. thanks for responding and clarifying.
I’ve made both versions and love them. I serve them heated with applesauce. The instructions don’t indicate the Instant Pot mode to use in cooking. I’ve steamed them assuming that was needed because of the water and that’s how I make egg bites. Was that a correct assumption?
Cindee, Aren’t they great!? I love the apple sauce idea, I’m going to try that. Look at step 6, it says to do high pressure. So I pressure cook these, not just steam them. Does that make sense?
Hi, I don’t have white whole wheat but I do have whole wheat flour. Would I need to adjust the recipe in any way? Thanks!
Hi Bobbie! Whole Wheat flour might be a tad more dense and the wheat flavor will be stronger, but if you’re used to that, it’ll work just fine.
Great timing as I just picked blueberries! I will be making these today. It’s great how most of your recipes feature ingredients that I already have on hand.
Linda, We are kitchen soul sisters 🙂 I hope you loved the oatmeal muffins!
These look awesome and what a sweet story, too! Question – you just mention ‘thick Greek yogurt’ – should i be plan, or vanilla? I know there’s usually a huge sugar content difference that I assume would impact the recipe outcome. (I don;t really eat Greek yogurt but will buy some for this and other recipes. 🙂 )
Miki, Plain or vanilla will work! It just can’t be too watery and thin. You could likely decrease the maple syrup a bit if you use the vanilla yogurt.
These are fantastic–I haven’t had one cold yet, but ate two warm and wow! I used fresh raspberries. I only had one egg mold, so I waited and have put the rest of the batter in a couple of custard cups. Since they waited 20 minutes, I’m not expecting them to turn out well, but I figured, what the heck.
Donna, how did they turn out? That would be great to know since I get that question a lot. I’m glad you liked it!
I commented before, but I wanted to add that I make these quite often so I mix up the dry ingredients in several Baggies to save time. They can be frozen or not. If someone doesn’t have the egg bite molds, I wonder if these could be cooked like regular pancakes. We LOVE this recipe. Thank you. They’re good the next day cold too. We dip them in maple syrup.
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Barb, that’s a fabulous idea, I need to do this too. You have me so curious about the pancakes now. They would probably make an excellent oatmeal pancake on a griddle! I’m going to try this sometime!
I don’t actually see the recipe on here. Am I missing something?
What a sweet story!
I’m so sorry! I’m not sure what happened there, but it’s back. Thanks for the heads up!
Hi Marci I made these today and I really like them.
I had to use white flour because that was all I had. I
Did add brown sugar because my family is so picky.
They were VERY moist one tray fell right out but the other one stuck. I may not have buttered them enough. They are still great and I will definitely make them again but do the almond flour. I didn’t have the
Jar rings the bottom layer looked funny, I eat them
Question for you, how can I keep the moisture from getting into the bites? If I don’t cover with aluminum foil they are wet
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Frances, you can try covering them with foil, I feel like they dry out as they sit on the cooling rack, so I never do. They’re meant to be a bit moist, kind of like “muffin meets oatmeal” sort of thing, but if you’d like them dryer you can decrease the yogurt or add 3-4 T extra flour.
I am a follower and I enjoy your site but all of your recipes are for an instant pot. Could you please show how to make some of them in an oven for those of us who do not own an instant pot. Hard to believe that I’m the only person not to own one. Thanks.
Pat, I completely understand! However my site is specific to the pressure cooker as you mentioned. My recipe testing and creating is done with the pressure cooker so I can’t always give directions otherwise. I promise you will love pressure cooking if you decide to buy one!
I have made these several times now, following your recipe, and we love them. My only problem is they come out very wet, and rise quite a bit over the top of the silicon tray ??
Looking at your recipe picture, they are all perfect in size, and look to be dry, I can’t see big gooey blueberries (which I think is what makes mine so wet) do you use fresh or freeze dried?
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Samantha, I’ve used fresh or freeze dried. My sister has the same issue and says that adding an extra 1/4 cup flour takes care of it. You could reduce the blueberries to 3/4 cup as well. Let me know if you try it.
Delicious and easy-to-follow recipe! I am new to the instant pot – this is only the third thing I have tried (potato soup was my first and egg bites have been made in several varieties). Thank you for a wonderful recipe to make use of the silicone mold. I like to have more than just one thing to make with my kitchen tools. I went straight for the chocolate version, using mini dark chips and they are fantastic- so yummy that I couldn’t wait for them to cool and burned my tongue just a little. LOL
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Pilar, I totally can relate to the burned fingers and tongue experience with these, haha! I have several recipes to use the molds, try the cornbread muffins next! I’m glad your experience with the Instant Pot has been good so far, it’s a spectacular appliance.
These BeeBo Power Bites are awesome!
I received two egg bite molds for Valentine’s day and couldn’t wait to try this recipe. Since I didn’t have Mason jar lids to stack the trays I only made half a recipe and modified the recipe to ingredients I have on hand: old-fashioned oats for quick cooking oats; vanilla yogurt for Greek yogurt; 3 TB honey for pure maple syrup: all-purpose flour for wheat flour; and raisins for blueberries. I still used eggs, cinnamon, brown sugar, salt, baking powder and vanilla extract so I hope they still qualify as “BeeBo power bites”! 🙂
The batter was very thin so I will make some Greek yogurt and use it the next time to see if that helps. Probably because it was so thin I ended up using both molds. (The width of my molds are 6 1\4 inches.) I placed a trivet between the molds and put the stacked molds on a trivet with handles. When they were done I opened the lid and the bites in the top tray had risen almost half an inch while those on the bottom didn’t. Once both trays cooled a bit, the bites in both trays were level with the molds though the ones on the bottom had lines from the trivet for that “grilled” look.
Despite the height differences, both types tasted the same and the texture was the same as well. They popped out of the molds very easily and didn’t need to be loosened first. Also, my raisins were from last year, but they softened considerably in the pressure cooker and tasted like they were fresh.
I can’t wait to make these again!
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Ann, I’m so glad you made it all work for you! I do think a thick Greek yogurt works best, but it sounds like you got the hang of it. So many flavor possibles for sure!
Hi,
Can I use all purpose flour instead of whole wheat flour?
Kim, yes, that will work great!
OMG! These were wonderful! We love the texture of them. I just had 1 egg bite cooker, so I cooked 2 separate batches and that worked great. Kohl’s have these on sale now, and tomorrow I will have 30% off and will buy a 2nd one. I’ve tried many of your recipes and loved them all. Thank you. Sorry your son had a bad day!
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Barb, I’m so glad you loved them! I didn’t know Kohls sold the silicone molds, I’ll have to pass that along. Thank you for mentioning him. He’s the toughest kid I know. Definitely has tougher skin than I did as a kid!
Just tried these last night – used rice flour instead and also regular rolled oats and seemed to work fine. I think this is a good base and it can easily be adjusted for my families taste preferences.
Martha, thanks for letting me know about your ingredient swap. People oftentimes ask me what other flours can be used, but I hadn’t tried rice flour.
FYI 2 bites being 1 serving is equal to 5 WW points.
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Donna, Thanks for that! I had someone ask me and I wasn’t sure
So tasty and quick and easy. I most definetly will purchase a second silicone mold. This recipe is a keeper.
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Have made these and gdaughters an wife absolutely love them(#128077#) Thank you I’m a big fan
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Bill, I’m so thrilled to hear that! Nice to see a man comment around here 🙂