Mornings can be chaotic, and finding a breakfast that’s both nutritious and convenient is a game-changer. Enter the Blueberry Banana Baked Oatmeal Cups—a wholesome, portable breakfast that combines the natural sweetness of bananas with the juicy burst of blueberries. They’re perfect for busy weekdays, weekend brunches, or even as a quick snack between meals.
I first made these oatmeal cups on a rushed weekday morning, and they quickly became a staple in my kitchen. The soft, tender oats soak up the flavor of mashed bananas and the subtle warmth of cinnamon, while blueberries provide juicy pockets of freshness. What’s remarkable is that they’re easy to make, store well in the fridge, and reheat beautifully. With just one bowl, a whisk, and a muffin tin, you can have a week’s worth of nutritious breakfasts ready in under an hour.
These oatmeal cups are also incredibly versatile. You can swap in different fruits, add nuts or seeds for crunch, or use plant-based milk for a dairy-free version. Let’s explore how to make these delicious baked oatmeal cups step by step.
Recipe Overview
Blueberry Banana Baked Oatmeal Cups are soft, flavorful breakfast bites made with rolled oats, mashed bananas, and fresh or frozen blueberries. Naturally sweetened with honey or maple syrup and lightly spiced with cinnamon, these oatmeal cups are baked in a muffin pan for a portable, satisfying, and wholesome start to your day.
Ingredients & Instructions
Ingredients
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed bananas (2–3 bananas)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup honey or maple syrup
- 2/3 cup almond milk (or milk of choice)
- 1½ cups blueberries (fresh or frozen)
Step-by-Step Instructions
1. Prep the Oven and Muffin Pan
Preheat your oven to 350°F (175°C).
Grease a muffin pan with non-stick baking spray or line it with paper liners for easy removal.
2. Mix Wet Ingredients
In a large bowl, combine mashed bananas, egg, honey or maple syrup, vanilla, and milk. Whisk until smooth and well incorporated.
3. Add Dry Ingredients
Add rolled oats, baking powder, salt, and cinnamon to the wet mixture. Stir or whisk until everything is evenly combined.
4. Fold in Blueberries
Gently fold in blueberries, being careful not to crush them. They will provide juicy bursts in every bite.
Tip: Toss frozen blueberries with a teaspoon of flour before adding to the mixture to prevent them from sinking to the bottom.
5. Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add extra blueberries on top if desired for a colorful, appealing finish.
6. Bake
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden, and the cups should spring back when touched.
7. Cool and Store
Allow the oatmeal cups to cool in the pan for 5–10 minutes, then transfer them to a cooling rack to cool completely.
Store the baked cups in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage and reheated in the microwave.
Cooking Tips & Variations
1. Fruit Swaps
- Use raspberries, strawberries, or chopped apples instead of blueberries.
- Mix in dried fruits such as cranberries or raisins for added chewiness.
2. Add Crunch
- Incorporate chopped nuts like walnuts or almonds for texture.
- Sprinkle oats or granola on top before baking for a lightly crunchy topping.
3. Spice Variations
- Cinnamon is classic, but a pinch of nutmeg or cardamom adds warmth and depth.
4. Make Them Vegan
- Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Use plant-based milk and maple syrup to keep them completely vegan.
5. On-the-Go Tips
- These cups are perfectly portable. Wrap individually in parchment paper or store in a container for a grab-and-go breakfast.
Storage & Serving Suggestions
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 3 months; thaw overnight or reheat in the microwave.
Serving Suggestions
- Enjoy warm with a drizzle of yogurt, nut butter, or maple syrup.
- Pair with coffee, tea, or a smoothie for a complete breakfast.
- Slice in half and add peanut butter for a filling snack.
Blueberry Banana Baked Oatmeal Cups are a delightful way to start your day. Naturally sweet, lightly spiced, and bursting with berries, they combine convenience with wholesome nutrition. With minimal prep, one bowl, and a muffin tin, you can create a week’s worth of portable breakfasts that taste as good as they look. Perfect for busy mornings, meal prep, or a healthy snack, these oatmeal cups are sure to become a breakfast favorite.
FAQs
1. Can I use frozen blueberries?
Yes, but toss them in a teaspoon of flour first to prevent sinking.
2. Can I make these gluten-free?
Ensure your rolled oats are certified gluten-free, and the recipe is naturally gluten-free.
3. Can I substitute the egg?
Yes, use a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan version.
4. How long do they last?
Store in the fridge for up to 5 days or freeze for up to 3 months.
5. Can I add other flavors?
Yes, vanilla is classic, but almond extract or citrus zest also works beautifully.
Healthy Blueberry Banana Baked Oatmeal Cups are a quick, grab-and-go breakfast packed with oats, bananas, and juicy blueberries. Easy, nutritious, and portable!
