Breakfast doesn’t have to be boring—or complicated. Imagine a meal that’s hearty, naturally sweet, packed with fiber, and easy to grab on busy mornings. That’s exactly what Blueberry Banana Baked Oatmeal Cups deliver. Combining the sweetness of ripe bananas, the burst of fresh or frozen blueberries, and the wholesome goodness of oats, these little baked cups are a game-changer for anyone looking for a nutritious and satisfying start to the day.
I first tried making these when I wanted a breakfast that could double as a snack for work or school. Not only were they portable, but they also kept me full for hours and were a hit with everyone I shared them with. With just a few simple ingredients, a muffin pan, and less than half an hour of hands-on prep, these baked oatmeal cups are perfect for meal prep, family breakfasts, or even a sweet post-workout snack.
They’re naturally customizable, too. Swap almond milk for regular milk, use maple syrup instead of honey, or add your favorite nuts or seeds for extra crunch. Whether you’re a seasoned baker or new to oatmeal baking, this recipe is simple, reliable, and irresistibly delicious.
Recipe Overview
Blueberry Banana Baked Oatmeal Cups are tender, moist, and naturally sweet breakfast bites packed with fiber, antioxidants, and flavor. Rolled oats, mashed bananas, and blueberries form a wholesome base, lightly sweetened with honey or maple syrup, and baked in individual portions. Perfect for meal prep, these cups are portable, freezer-friendly, and ready in just 30 minutes.
Ingredients & Instructions
Here’s what you need to create these nutritious baked oatmeal cups:
Ingredients
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed bananas (about 2–3 ripe bananas)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup honey or maple syrup
- ⅔ cup almond milk (or milk of choice)
- 1½ cups blueberries (fresh or frozen)
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a muffin pan with baking spray or line it with paper liners. This ensures your oatmeal cups release easily and stay intact.
2. Mix Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the egg, honey (or maple syrup), vanilla, and milk, whisking well until fully combined. The bananas act as a natural sweetener and help bind the oats together.
3. Add Dry Ingredients
Stir in the rolled oats, baking powder, salt, and cinnamon. Mix until all ingredients are evenly combined. The cinnamon adds warmth and depth of flavor, while the baking powder helps the cups rise slightly for a light texture.
4. Fold in Blueberries
Gently fold in the blueberries, being careful not to crush them too much. Fresh blueberries will give bursts of sweetness, while frozen ones add a juicy texture.
5. Fill Muffin Cups
Spoon the mixture into the prepared muffin pan, filling each cup about ¾ full. If desired, add a few extra blueberries on top for visual appeal and a little extra fruity burst.
6. Bake
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden, with a moist, tender interior.
7. Cool
Allow the oatmeal cups to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Cooling helps them set and makes them easier to handle.
8. Store
Store in an airtight container in the refrigerator for up to 5 days. These cups also freeze well—perfect for a week of easy breakfasts or snacks.
Cooking Tips & Variations
1. Make Them Gluten-Free
Ensure your rolled oats are certified gluten-free to make this recipe suitable for those with gluten sensitivities.
2. Add Crunch
Mix in chopped nuts, chia seeds, or sunflower seeds for extra texture and protein.
3. Sweetness Adjustments
If you prefer a sweeter oatmeal cup, drizzle a little extra honey or maple syrup over the top before baking.
4. Swap Fruits
Try raspberries, strawberries, or chopped apples instead of blueberries. Frozen or fresh fruit both work beautifully.
5. Make Vegan
Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk.
6. Perfect for Meal Prep
Bake a double batch and freeze half. Pop them in the microwave for 30-60 seconds for a quick, satisfying breakfast.
Storage & Serving Suggestions
Storage
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Wrap individually or store in freezer-safe containers for up to 3 months.
Serving Suggestions
- Serve warm or at room temperature.
- Top with yogurt, nut butter, or an extra drizzle of honey.
- Pair with a cup of coffee, tea, or a smoothie for a complete breakfast.
Blueberry Banana Baked Oatmeal Cups are the perfect combination of wholesome nutrition, natural sweetness, and convenience. They’re ideal for busy mornings, on-the-go breakfasts, or as a healthy snack any time of day. Moist, tender, and bursting with blueberries, these cups are sure to become a favorite in your kitchen. With simple ingredients, minimal prep, and endless variations, they offer a balanced, delicious start to your day without any fuss.
FAQs
1. Can I use frozen blueberries?
Yes! They work perfectly. Just fold them in gently to prevent them from turning purple throughout the batter.
2. Can I make these ahead of time?
Absolutely. Bake, cool, and store in the fridge or freezer for quick breakfasts all week.
3. How do I make them vegan?
Use a flax egg and plant-based milk. Maple syrup is a perfect vegan sweetener.
4. Can I add other mix-ins?
Yes! Nuts, seeds, shredded coconut, or other fruits can be added.
5. How do I reheat them?
Microwave for 30-60 seconds or warm in the oven at 325°F for 5–10 minutes.
Wholesome Blueberry Banana Baked Oatmeal Cups are quick, healthy, and delicious. Perfect for breakfast or snacks—made with oats, bananas, and juicy blueberries.
