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Blueberry Banana Baked Oatmeal Cups
4.5 from 90 votes

Blueberry Banana Baked Oatmeal Cups

These baked oatmeal cups combine mashed ripe bananas, almond butter, and rolled oats with fresh blueberries to create individual servings of firm yet tender breakfast or snack muffins. The cinnamon and salt add subtle warmth and balance to the naturally sweet fruit, while the eggs and non-dairy milk bind the ingredients into a baked, golden crust. They are portable and can be made vegan with flax eggs.

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

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

    Cup of Yum
  1. 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).
  2. Mash the bananas in a large bowl until most of the chunks are out. 
  3. Stir in the almond butter (or nut/seed butter of choice) until creamy.
  4. Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.
  5. Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined.
  6. Stir in the blueberries.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Serving 1Oatmeal Cup Calories 183kcal (9%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 8g (12%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 12 Muffin Cups

Amount Per Serving

Calories 183

% 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.