Blueberry Banana Baked Oatmeal Cups

Why You’ll Love This Recipe

These baked oatmeal cups combine the comforting flavors of banana and blueberry with the wholesome goodness of oats. They’re soft, slightly sweet, and filled with heart-healthy ingredients. These cups are perfect for meal prep, as you can make them ahead of time and store them in the fridge or freezer for easy grab-and-go breakfasts. Plus, they’re naturally gluten-free, dairy-free, and can be made vegan by using a flax egg. Whether you’re rushing out the door or need a mid-afternoon snack, these oatmeal cups are the perfect solution!

Ingredients

• 2 ripe bananas, mashed

• 1 1/2 cups rolled oats (gluten-free if needed)

• 1/2 cup unsweetened almond milk (or any milk of choice)

• 1/4 cup maple syrup or honey (optional, for sweetness)

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup blueberries (fresh or frozen)

• 1/4 cup chopped walnuts or almonds (optional, for added crunch)

• 1 tablespoon chia seeds or ground flaxseed (optional, for added nutrition)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

2. Mix the Wet Ingredients:

   • In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the almond milk, maple syrup (if using), and vanilla extract until fully combined.

3. Add the Dry Ingredients:

   • Add the rolled oats, cinnamon, baking powder, salt, and chia seeds (or ground flaxseed) to the wet ingredients. Stir until everything is well combined.

4. Add the Blueberries and Nuts:

   • Gently fold in the blueberries and chopped walnuts (if using). If you’re using frozen blueberries, it’s best to fold them in while they’re still frozen to prevent them from bleeding too much into the batter.

5. Scoop into Muffin Tin:

   • Evenly divide the oatmeal mixture into the 12 muffin cups, filling each about 3/4 full. Use the back of a spoon to gently press the mixture down so that the cups bake evenly.

6. Bake the Oatmeal Cups:

   • Bake for 20-25 minutes, or until the tops are golden and firm to the touch. A toothpick inserted into the center should come out clean.

7. Cool and Serve:

   • Let the baked oatmeal cups cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store for later.

Servings and Timing

• Servings: This recipe makes 12 oatmeal cups.

• Preparation Time: 10 minutes

• Baking Time: 20-25 minutes

• Total Time: 35 minutes

Variations

• Add-ins: Feel free to mix in other fruits like strawberries, raspberries, or blackberries. You can also add dried fruits like cranberries or raisins.

• Nut-Free: Omit the nuts if you prefer a nut-free version. You can replace them with seeds like sunflower seeds or pumpkin seeds for crunch.

• Vegan Version: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make these oatmeal cups vegan.

• Chocolate Chip Version: Add 1/4 cup of dairy-free chocolate chips for a sweeter version that both kids and adults will love.

Storage/Reheating

• Storage: Store the oatmeal cups in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: These oatmeal cups freeze beautifully! Once cooled, wrap them individually in plastic wrap or place them in a freezer-safe bag and store for up to 3 months. Reheat in the microwave or oven before serving.

FAQs

1. Can I use quick oats instead of rolled oats?

You can use quick oats, but they may result in a softer texture. Rolled oats give the oatmeal cups a better texture and structure.

2. Can I make these oatmeal cups without maple syrup or honey?

Yes, you can omit the sweetener entirely or substitute it with a few drops of stevia or another sweetener of your choice. The bananas already add natural sweetness.

3. Can I use other fruits in this recipe?

Yes, feel free to swap the blueberries for other fruits like sliced strawberries, peaches, or mashed pumpkin. Just be sure to adjust the quantity to suit the fruit you use.

4. How do I prevent the blueberries from sinking to the bottom?

If you’re using fresh or frozen blueberries, you can toss them lightly in flour before folding them into the batter. This helps them stay evenly distributed throughout the cups.

5. Can I double the recipe?

Yes, you can double the recipe and bake it in a larger muffin tin or baking dish. Just adjust the baking time as needed—check the oatmeal cups after 25 minutes and add time as necessary.

6. Can I make these oatmeal cups ahead of time?

Yes, these oatmeal cups are perfect for meal prep. Make them in advance, refrigerate, and simply reheat them in the microwave for a quick breakfast or snack.

7. Can I use frozen bananas instead of fresh ones?

Yes, frozen bananas work well in this recipe. Just make sure to thaw and mash them before mixing into the batter.

8. How can I make these oatmeal cups sweeter?

If you prefer a sweeter flavor, you can add an extra tablespoon of maple syrup or honey or increase the amount of banana used.

9. How do I know when they’re done baking?

The oatmeal cups are done when the tops are golden brown, and a toothpick inserted into the center comes out clean. They should also feel firm to the touch.

10. Can I add protein powder to these oatmeal cups?

Yes, you can add protein powder to the batter. Start with 1-2 tablespoons and adjust the consistency by adding a little extra milk if needed.

Conclusion

Blueberry Banana Baked Oatmeal Cups are a wholesome, easy, and delicious way to start your day. They’re filled with fiber, vitamins, and natural sweetness, and they’re perfect for meal prep or a busy breakfast on the go. Whether you make them for yourself or share them with family and friends, these oatmeal cups are sure to be a hit. They’re customizable, nutritious, and, most importantly, super tasty

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