Blueberry Banana Baked Oatmeal Cups
User Reviews
4.5
Blueberry Banana Baked Oatmeal Cups
Description
Blueberry Banana Baked Oatmeal Cups blend mashed bananas, almond butter, eggs (or flax eggs), non-dairy milk, rolled oats, cinnamon, salt, and fresh blueberries that are mixed thoroughly and baked in muffin tins. The result is a set of moist, dense oatmeal cups with juicy bursts of blueberry and a mild banana flavor. The batter bakes until set and golden brown on the edges, making them easy to handle.
The texture is tender and slightly chewy, as typical of baked oatmeal but portioned individually for convenience and presentation. The cinnamon delivers a subtle spice that complements the fruit and nuts, and the mixture holds its shape well enough to be eaten by hand.
These cups work well for breakfast on the go or as a nutritious snack. They can be topped with additional fresh blueberries before baking for extra fruitiness. Stored in an airtight container, they keep refrigerated for a week and freeze well for longer storage.
Using flax eggs instead of chicken eggs makes the recipe vegan, and the choice of non-dairy milk can vary to add creaminess. Chocolate chips or other mix-ins can replace the blueberries for variation.
Ingredients
- 3 banana mashed (about 1 ½ cups, large, ripe
- ½ cup almond butter unsweetened or other nut butter of choice
- 2 egg or 2 flax eggs for vegan
- ½ cup non-dairy milk of choice
- 2 cups rolled oats
- ¼ tsp salt sea salt
- 1 tsp ground cinnamon
- ½ cup blueberries fresh, plus more for topping
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
- To make vegan versions, substitute the eggs with flax eggs made by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it gel.
- Choose full-fat canned coconut milk for added richness, or use soy, almond, oat, or regular milk as alternatives.
- Freeze leftovers in a ziplock bag for up to two months or keep refrigerated in an airtight container for up to one week.
- Replace blueberries with chocolate chips or other additions if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffin Cups
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1Oatmeal Cup | |
| Calories | 183kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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