Blueberry Banana Baked Oatmeal Cups

Name: Blueberry Banana Baked Oatmeal Cups
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 Muffin Cups
Ingredients: 3 large ripe bananas; ½ cup unsweetened almond butter or nut butter of choice; 2 eggs; ½ cup non-dairy milk of choice**; 2 cups rolled oats; ¼ tsp sea salt; 1 tsp ground cinnamon; ½ cup fresh blueberries + more for topping***

User Reviews

4.5

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
12 Muffin Cups
Calories
183 kcal
Course
Breakfast
Cuisine
American

Blueberry Banana Baked Oatmeal Cups

Tyler Espinosa

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Only a handful of ingredients makes these easy blueberry banana baked oatmeal cups, which are perfect for a healthy breakfast or snack! Make them for meal prep or a special occasion for a no sugar added treat.

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Ingredients

Servings

3 large ripe bananas mashed (about 1 ½ cups)
½ cup unsweetened almond butter or nut butter of choice
2 eggs or 2 flax eggs for vegan*
½ cup non-dairy milk of choice**
2 cups rolled oats
¼ tsp sea salt
1 tsp ground cinnamon
½ cup fresh blueberries + more for topping***

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Instructions

Preheat the oven to 350 degrees Fahrenheit, and line a muffin pan with muffin papers (if you prefer going without muffin papers, you can spray the muffin holes with cooking spray).
Mash the bananas in a large bowl until most of the chunks are out.
Stir in the almond butter (or nut/seed butter of choice) until creamy.
Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.
Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined.
Stir in the blueberries.
Fill the muffin holes with the oatmeal mixture, filling the holes most of the way up. If you’d like, you can top the batter with more fresh blueberries.
Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the oatmeal cups appear set up and golden-brown.
Allow the oatmeal cups to cool completely before serving. This ensures the muffin papers don’t stick to the oatmeal, as they will if they are still hot when served.
If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.

Notes

*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.
**I use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too.
***Replace the blueberries with chocolate chips if you’d like!
Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.