Banana Blueberry Baked Oatmeal Cups
User Reviews
4.6
Banana Blueberry Baked Oatmeal Cups
Description
Banana Blueberry Baked Oatmeal Cups are individual servings made from old fashioned oats mixed with mashed banana, blueberries, cinnamon, and lightly sweetened with maple syrup. Ground flaxseed soaked in water serves as a binder, making this recipe vegan friendly. The mixture is scooped into a muffin pan and baked until golden brown.
The texture is tender with soft oats and juicy bursts from blueberries, lightly sweetened and naturally flavored with banana and cinnamon. Baking gives the cups a slight crust on the outside while remaining moist inside.
These oatmeal cups are convenient for breakfast on the go or a wholesome snack. They can be enjoyed warm directly from the oven or cooled. The recipe stores well in the refrigerator for a few days and freezes nicely for future use.
Ingredients
- 1 tablespoon ground flaxseed plus 3 tablespoons water
- 2 cups old fashioned oats gluten free if necessary
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- 1 teaspoon ground cinnamon
- 1 banana mashed (1/2 cup mashed, large ripe
- 2 tablespoons coconut oil melted
- 1 cup almond milk or milk or your choice, unsweetened vanilla
- 2 tablespoons pure maple syrup or 2 tablespoons brown sugar or coconut sugar
- 1/2 teaspoon vanilla extract pure
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
- In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
- In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix to combine. Gently stir in the blueberries. Pour the mixture into the prepared muffin pan, filling each cup evenly. Bake for 23-25 minutes or until the cups are a golden brown. Remove from the oven and let the muffins cool in the pan for 5 minutes. Remove from the pan and serve warm.
- Note-if you don't need the recipe to be vegan you can use one egg instead of the flaxseed and water mixture. The oatmeal cups will keep in the refrigerator for 2-3 days in an airtight container or in the freezer for up to 1 month. Reheat in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12oatmeal cups
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 126mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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