Are you on the lookout for a deliciously healthy breakfast option that’s easy to prepare and packed with flavor? Look no further! These Blueberry Banana Baked Oatmeal Cups are not only mouthwatering but also a fantastic way to kick-start your day. Bursting with the natural sweetness of ripe bananas and juicy blueberries, these oatmeal cups are both nutritious and satisfying. Perfect for meal prep, they can be made ahead of time and enjoyed throughout the week. Let’s dive into this delightful recipe!
Why This Recipe Is Reliable
This recipe for Blueberry Banana Baked Oatmeal Cups is a winner for several reasons. First and foremost, it uses simple, wholesome ingredients that you can easily find at your local grocery store. The combination of bananas and blueberries brings a delicious flavor profile that pairs perfectly with the hearty rolled oats. Additionally, these oatmeal cups are versatile; you can customize them with different add-ins or toppings based on your preferences. Whether you need a quick breakfast on busy mornings or a nutritious snack, these oatmeal cups will not disappoint!
Shopping List
- 3 large ripe bananas (about 1 ½ cups when mashed)
- ½ cup unsweetened almond butter or nut butter of choice
- 2 large eggs or 2 flax eggs for vegan option
- ¾ cup non-dairy milk of choice
- 2 cups rolled oats
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 1 cup fresh blueberries, plus more for topping
Prep & Cook Tools
- Mixing Bowl: For combining all your ingredients.
- Whisk: To mix the wet ingredients together smoothly.
- Muffin Tin: To bake your oatmeal cups to perfection.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula: To fold in the blueberries gently.
The Method for Blueberry Banana Baked Oatmeal Cups
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your oatmeal cups cook evenly and thoroughly.
Step 2: Prepare the Muffin Tin
Lightly grease a muffin tin with cooking spray or line it with muffin liners to prevent the oatmeal cups from sticking.
Step 3: Mash the Bananas
In a large mixing bowl, mash the 3 ripe bananas until smooth. You want a creamy texture, as this will be the base of your batter.
Step 4: Combine the Wet Ingredients
Add the almond butter, eggs (or flax eggs), and non-dairy milk to the mashed bananas. Whisk everything together until well combined.
Step 5: Mix the Dry Ingredients
In a separate bowl, combine the rolled oats, sea salt, and ground cinnamon. Stir to ensure the dry ingredients are evenly distributed.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your oatmeal cups.
Step 7: Fold in the Blueberries
Gently fold in the fresh blueberries, reserving a few for topping the cups before baking.
Step 8: Fill the Muffin Tin
Spoon the oatmeal batter into the prepared muffin tin, filling each cup about ¾ full. Top with additional blueberries for a burst of color and flavor.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 10: Cool and Enjoy
Allow the oatmeal cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Make It Diet-Friendly
- For a vegan option, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes).
- Use gluten-free rolled oats if you need a gluten-free version.
- Opt for a nut-free butter alternative, such as sunflower seed butter, to accommodate nut allergies.
- Reduce the amount of sweetener by using very ripe bananas and pairing them with unsweetened almond butter.
What Could Go Wrong
While this recipe is straightforward, a few things could go awry:
- Overmixing: If you overmix the batter, your oatmeal cups may become dense rather than fluffy.
- Underbaking: Make sure to check for doneness; underbaked oatmeal cups can be mushy in the center.
- Sticking to the Pan: If using a muffin tin, be sure to grease it well or use liners to avoid sticking.
- Using Unripe Bananas: Unripe bananas will not provide the same sweetness and flavor; opt for fully ripe ones for the best results.
Meal Prep & Storage Notes
These Blueberry Banana Baked Oatmeal Cups are perfect for meal prep! Here’s how to store them:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: For longer storage, freeze the cups in a single layer, then transfer to a freezer-safe bag or container. They can last up to 3 months.
- Reheat: To enjoy, simply reheat in the microwave for about 30 seconds or until warmed through.
Troubleshooting Q&A
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but keep in mind that the texture may be slightly different. Quick oats can make the cups softer and less chewy.
What if I don’t have almond butter?
You can substitute almond butter with any nut or seed butter of your choice, such as peanut butter, sunflower seed butter, or cashew butter.
Can I add other fruits to the recipe?
Absolutely! Feel free to add other fruits such as raspberries, chopped apples, or even nuts for added texture and flavor.
How do I know when the oatmeal cups are done baking?
The oatmeal cups are done when the tops are golden brown and a toothpick inserted in the center comes out clean. If the toothpick has wet batter on it, give them a few more minutes in the oven.
You Might Also Like
- Peanut Butter Banana Overnight Oats
- Healthy Apple Cinnamon Muffins
- Chocolate Chip Zucchini Bread
- Berry Quinoa Breakfast Bowl
Save & Share
If you enjoyed making these Blueberry Banana Baked Oatmeal Cups, please share them with your friends and family! They’ll thank you for introducing them to such a delicious and healthy breakfast option. Snap a photo and tag us on social media, we’d love to see your creations!
These Blueberry Banana Baked Oatmeal Cups are not just a meal; they’re a celebration of flavors and health. With their perfect balance of sweetness and heartiness, you’ll find yourself reaching for them time and time again. Whether you’re enjoying them fresh out of the oven or as a quick grab-and-go breakfast, they are sure to become a beloved addition to your morning routine. Happy baking!
Blueberry Banana Baked Oatmeal Cups
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin
- Measuring cups and spoons
- Spatula
Ingredients
- 3 large ripe bananas about 1 ½ cups when mashed
- 0.5 cup unsweetened almond butter or nut butter of choice
- 2 large eggs or 2 flax eggs for vegan option
- 0.75 cup non-dairy milk of choice
- 2 cups rolled oats
- 0.5 tsp sea salt
- 1 tsp ground cinnamon
- 1 cup fresh blueberries plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your oatmeal cups cook evenly and thoroughly.
- Lightly grease a muffin tin with cooking spray or line it with muffin liners to prevent the oatmeal cups from sticking.
- In a large mixing bowl, mash the 3 ripe bananas until smooth. You want a creamy texture, as this will be the base of your batter.
- Add the almond butter, eggs (or flax eggs), and non-dairy milk to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, combine the rolled oats, sea salt, and ground cinnamon. Stir to ensure the dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of your oatmeal cups.
- Gently fold in the fresh blueberries, reserving a few for topping the cups before baking.
- Spoon the oatmeal batter into the prepared muffin tin, filling each cup about ¾ full. Top with additional blueberries for a burst of color and flavor.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the oatmeal cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Use ripe bananas for natural sweetness and best flavor.
- For a vegan version, replace eggs with flax eggs made by mixing ground flaxseed with water.
- Store oatmeal cups in the fridge for up to 5 days or freeze for up to 3 months.
- Do not overmix the batter to keep the oatmeal cups fluffy.
- Grease muffin tins well or use liners to prevent sticking.
