Blueberry Banana Baked Oatmeal Cups
Baked oatmeal cups made with mashed bananas, almond butter, oats, and fresh blueberries — an easy breakfast or snack.
Equipment
- Muffin pan
- Paper liners
- Mixing Bowl
- Spoon
Ingredients
Ingredients
- 3 largeripe bananasmashed about 1 1/2 cups
- 1/2 cupunsweetened almond butteror nut butter of choice
- 2 largeeggsor 2 flax eggs for vegan*
- 1/2 cupnon-dairy milk of choice**
- 2 cupsrolled oats
- 1/4 tspsea salt
- 1 tspground cinnamon
- 1/2 cupfresh blueberries+ more for topping***
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a large bowl, mash 3 larger ripe bananas until mostly smooth (about 1 ½ cups mashed).
- Add ½ cup unsweetened almond butter (or nut butter of choice) to the mashed bananas and stir until creamy and combined.
- Add 2 large eggs (or 2 flax eggs, prepared in advance) and ½ cup non-dairy milk of choice; mix until the wet ingredients are evenly combined.
- Add 2 cups rolled oats, 1 tsp ground cinnamon, and ¼ tsp sea salt to the bowl. Stir until the oats and spices are fully incorporated into the wet mixture.
- Gently fold ½ cup fresh blueberries into the batter.
- Spoon the batter into the prepared muffin pan, filling each cup most of the way up. If desired, top each cup with additional fresh blueberries.
- Bake on the center oven rack for 30–35 minutes, or until the oatmeal cups are set and lightly golden on top (a toothpick inserted into the center should come out mostly clean).
- Remove the pan from the oven and allow the oatmeal cups to cool completely in the pan before removing the liners and serving.
Notes
Notes
*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.
**I use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too.
***Replace the blueberries with chocolate chips if you’d like!
Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.
*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.
**I use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too.
***Replace the blueberries with chocolate chips if you’d like!
Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.