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Blueberry Banana Beaked Oatmeal Cups

Blueberry Banana Baked Oatmeal Cups

These Blueberry Banana Baked Oatmeal Cups are the perfect solution for a busy schedule, combining the wholesome goodness of oatmeal with the grab-and-go convenience of a muffin. Each bite is soft, chewy, and bursting with sweet bananas and juicy blueberries. They are simple to make and perfect for meal prepping a healthy, satisfying breakfast for the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Old-Fashioned Rolled Oats: 3 cups. Use certified gluten-free if needed.
  • Baking Powder: 2 teaspoons, to give the cups a little lift.
  • Salt: 1/2 teaspoon, to balance the sweetness.
  • Cinnamon: 1 teaspoon, for a touch of warmth.
  • Mashed Bananas: 1 cup (about 2-3 very ripe, spotty bananas).
  • Egg: 1 large, to bind everything together.
  • Vanilla Extract: 1 teaspoon, for that classic baked-good flavor.
  • Honey or Maple Syrup: 1/2 cup, for a touch of natural sweetness.
  • Almond Milk: 2/3 cup (or any milk of your choice, dairy or non-dairy).
  • Blueberries: 1 and 1/2 cups, fresh or frozen work perfectly.

Equipment

  • 12-cup muffin pan
  • large bowl
  • Medium bowl
  • whisk
  • spatula
  • wire rack

Method
 

Instructions
  1. Prep Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin pan with baking spray or line it with paper liners. This step is crucial to prevent sticking!
  2. Mix the Dry Ingredients: In a large bowl, add the old-fashioned rolled oats, baking powder, salt, and cinnamon. Give it a good whisk to make sure everything is evenly combined.
  3. Mix the Wet Ingredients: In a separate medium bowl, mash the ripe bananas thoroughly. Then, add the egg, vanilla, honey (or maple syrup), and almond milk. Whisk it all together until it's smooth and well-incorporated.
  4. Combine Wet and Dry: Pour the wet banana mixture into the large bowl with the dry oat mixture. Stir with a spatula until everything is just moistened. Don't overmix!
  5. Fold in Blueberries: Gently fold in the blueberries. If you're using frozen blueberries, there's no need to thaw them first.
  6. Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups. They should be filled about 3/4 full, almost to the top. For a prettier look, you can press a few extra blueberries onto the tops of each cup.
  7. Bake to Perfection: Bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center of a cup comes out clean and the tops are golden brown. Note that if you use frozen blueberries, they might need a few extra minutes in the oven.
  8. Cool and Store: Let the oatmeal cups cool in the pan for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. Store them in an airtight container in the refrigerator for up to 5 days.

Notes

Use very ripe, spotty bananas for maximum sweetness and moisture. To prevent blueberries from sinking, toss them in a tablespoon of the dry oat mixture before adding to the batter. The cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. For a vegan option, use maple syrup and a flax egg.