Blueberry Banana Baked Oatmeal Cups Recipe

Introduction

Blueberry Banana Baked Oatmeal Cups are a delicious and wholesome breakfast treat, perfect for busy mornings or snack time. These moist, naturally sweetened cups combine the flavors of ripe bananas and fresh blueberries with warm cinnamon for a comforting start to your day.

Ingredients

• 3 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup mashed bananas (2-3 bananas)
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup honey (or maple syrup)
• 2/3 cup almond milk (or milk of your choice)
• 1 and 1/2 cups blueberries (fresh or frozen)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a standard muffin pan with baking spray or line it with paper liners and set aside.
2. Step 2: In a large bowl, combine the mashed bananas, egg, honey, vanilla, and milk. Whisk until well blended.
3. Step 3: Add the rolled oats, baking powder, salt, and cinnamon to the wet ingredients. Whisk until the mixture is evenly combined.
4. Step 4: Gently fold in the blueberries.
5. Step 5: Fill each muffin cup about 3/4 full. Optionally, add a few extra blueberries on top for decoration.
6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If using frozen blueberries, bake a few minutes longer as needed.
7. Step 7: Let the oatmeal cups cool in the pan for 5-10 minutes before transferring them to a rack to cool completely.

Tips & Variations

• You can use fresh or frozen blueberries. If using frozen, fold them gently without thawing to prevent the batter from turning blue. Expect a slightly longer baking time.
• For an egg-free version, try substituting the egg with a flax egg, applesauce, or a commercial egg replacer.
• Adding a pinch of nutmeg or swapping cinnamon for pumpkin pie spice can add a seasonal twist.

Storage

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. Be sure to let them cool completely before storing to avoid moisture buildup. Reheat individual cups in the microwave for 20-30 seconds for a warm, comforting snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oatmeal instead of rolled oats?

Instant oatmeal has a finer texture and will absorb liquids differently, which may affect the texture of the baked cups. For the best results, stick to old-fashioned rolled oats as specified.

What if I want to make these vegan?

To make this recipe vegan, replace the egg with a flax or chia egg substitute and use maple syrup instead of honey. Also, choose a plant-based milk like almond or oat milk. The texture might be slightly different but still delicious.

Blueberry Banana Baked Oatmeal Cups Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

Delicious and wholesome Blueberry Banana Baked Oatmeal Cups that combine the natural sweetness of ripe bananas and blueberries with hearty rolled oats, perfect for a nutritious breakfast or snack. These baked oatmeal cups are easy to prepare, packed with flavor, and have a soft, moist texture that makes them an ideal grab-and-go treat.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 oatmeal cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 1 cup mashed bananas (2–3 bananas)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup honey or maple syrup
• 2/3 cup almond milk or milk of your choice

Fruit

• 1 and 1/2 cups blueberries (fresh or frozen)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard muffin pan with baking spray or line it with paper liners to prevent sticking, then set aside.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, honey (or maple syrup), vanilla extract, and almond milk. Whisk these ingredients thoroughly until the mixture is smooth and well blended.
3. Add Dry Ingredients: Add the old-fashioned rolled oats, baking powder, salt, and cinnamon to the wet ingredients. Whisk gently until all components are evenly incorporated into a batter.
4. Fold in Blueberries: Carefully fold the blueberries into the batter, ensuring they are distributed throughout without breaking them up, especially if using frozen berries.
5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about three-quarters full. Optionally, add a few extra blueberries on top of each cup for decoration.
6. Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center of a cup; it should come out clean. If you are using frozen blueberries, bake a few extra minutes as necessary.
7. Cool: After baking, allow the oatmeal cups to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely to avoid sogginess.
8. Store: Store the cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days, maintaining freshness.

Notes

• You can use either fresh or frozen blueberries. If using frozen, do not thaw them beforehand and fold them gently to avoid coloring the batter.
• Frozen blueberries may require additional baking time, a few minutes longer than fresh blueberries.
• Allow the baked oatmeal cups to cool completely before storing to prevent moisture buildup and sogginess.
• For egg substitution, options include flax egg, applesauce, or commercial egg replacers, especially suitable for those with egg allergies.
• Using old-fashioned rolled oats rather than instant oatmeal is recommended for optimal texture.

Keywords: Blueberry Banana Baked Oatmeal Cups, healthy breakfast, baked oatmeal, blueberry recipes, banana oatmeal, easy breakfast cups, gluten-free option with substitutions, nutritious snacks