Blueberry Banana Baked Oatmeal Cups Recipe
These Blueberry Banana Baked Oatmeal Cups are a healthy and delicious breakfast option that combines the natural sweetness of ripe bananas and juicy blueberries with hearty rolled oats. Perfectly baked to a soft and moist texture, they are easy to make, portable, and ideal for meal prep or a quick breakfast on the go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 oatmeal cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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 (approximately 2-3 ripe 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 1/2 cups blueberries (fresh or frozen)
Instructions
- Preheat and Prepare Muffin 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 and set it aside.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, honey (or maple syrup), vanilla extract, and almond milk. Whisk these ingredients together thoroughly until smooth and well incorporated.
- Add Dry Ingredients: Add the rolled oats, baking powder, salt, and cinnamon to the wet mixture. Whisk everything together until the mixture is evenly combined, ensuring there are no dry patches of oats.
- Fold in Blueberries: Gently fold in the blueberries to the batter. Be careful when using frozen berries—do not thaw them first and fold carefully to avoid coloring the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Optionally, place a few extra blueberries on top of each cup for decoration.
- Bake: Bake in the preheated oven for 25-30 minutes. Use a toothpick to check doneness; it should come out clean. If using frozen blueberries, you may need to extend the baking time by a few minutes.
- Cool: Let the baked oatmeal cups cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely to avoid sogginess when storing.
- Store: Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days, perfect for grab-and-go breakfasts or snacks.
Notes
- You can use fresh or frozen blueberries. If using frozen, do not thaw before folding into the batter to prevent tinting and sogginess.
- Allow cups to cool completely before storing to prevent moisture buildup and soggy texture.
- Honey can be substituted with maple syrup to make the recipe vegan-friendly if egg is also substituted.
