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Homemade Blueberry Banana Baked Oatmeal Cups photo

Blueberry Banana Baked Oatmeal Cups

These Blueberry Banana Baked Oatmeal Cups are a deliciously healthy, easy-to-make breakfast packed with bananas, blueberries, and wholesome oats.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings

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.
Keyword Easy, Gluten-Free Option, Healthy, meal prep, Vegan option