Busy mornings often call for breakfasts that are quick, nutritious, and satisfying, but also a little fun. That’s exactly why Blueberry Banana Baked Oatmeal Cups are a game-changer. These wholesome breakfast bites combine the natural sweetness of ripe bananas with the juicy pop of blueberries, all bound together with hearty oats and warm cinnamon. They’re perfect for meal prep, after-school snacks, or even a comforting breakfast in bed.
I first made these when I wanted something that could travel easily in lunchboxes and be ready to eat without much fuss. What I discovered was a versatile, delicious treat that satisfies both the sweet tooth and the need for wholesome nutrition. With minimal ingredients and just 30 minutes in the oven, these baked oatmeal cups become a portable, satisfying breakfast you can feel good about.
What makes them even better? They are naturally adaptable—swap milk for almond milk, honey for maple syrup, or even fold in your favorite nuts or chocolate chips. The result is a breakfast that’s not only convenient but also comforting and wholesome.
Recipe Overview
Blueberry Banana Baked Oatmeal Cups are soft, tender, and slightly sweet breakfast bites made from oats, ripe bananas, fresh or frozen blueberries, and a hint of cinnamon. They bake up perfectly in muffin tins, creating portable, single-serving portions that are perfect for busy mornings. Healthy, naturally sweetened, and easy to make, they are an ideal way to start your day with energy and flavor.
Ingredients & Instructions
Ingredients
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed bananas (about 2–3 ripe bananas)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup honey or maple syrup
- ⅔ cup almond milk (or milk of choice)
- 1½ cups blueberries (fresh or frozen)
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a muffin pan with baking spray or line with paper liners. This ensures your baked oatmeal cups come out cleanly and maintain their shape.
2. Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, egg, honey, vanilla extract, and milk. Whisk thoroughly until smooth. This mixture forms the flavorful base that will keep the oats moist and tender.
3. Combine Dry Ingredients
Add the rolled oats, baking powder, salt, and cinnamon to the wet mixture. Stir until all ingredients are evenly incorporated. The oats provide structure while the spices add warmth and aroma.
4. Fold in Blueberries
Gently fold in blueberries, taking care not to crush them. They add bursts of juiciness and natural sweetness, enhancing both flavor and visual appeal.
Tip: If using frozen blueberries, do not thaw to prevent excess liquid from affecting the texture.
5. Fill Muffin Cups
Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full. Add a few extra blueberries on top for a pretty, appetizing finish.
6. Bake
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and firm to the touch.
7. Cool and Serve
Allow the oatmeal cups to cool for 5–10 minutes in the pan, then transfer to a wire rack to cool completely. They are ready to eat warm, at room temperature, or chilled.
8. Storage
Store in an airtight container in the fridge for up to 5 days. For longer storage, these cups can be frozen and reheated individually in the microwave.
Cooking Tips & Variations
1. Add More Flavor
- Sprinkle in nuts, like walnuts or pecans, for extra crunch.
- Add shredded coconut or chia seeds for texture and nutrition.
2. Swap Sweeteners
- Honey can be replaced with maple syrup or agave nectar.
- For a less sweet version, reduce the sweetener slightly.
3. Fruit Variations
- Substitute or mix blueberries with raspberries, chopped apples, or strawberries.
- Dried fruits like cranberries or raisins also work well.
4. Make It Vegan
- Use a flax egg (1 tablespoon flaxseed + 3 tablespoons water) instead of a regular egg.
- Opt for plant-based milk and maple syrup.
5. Make Ahead
- These oatmeal cups are perfect for batch prepping. Bake a double batch, refrigerate, and enjoy on busy mornings.
Storage & Serving Suggestions
Storage
- Keep in an airtight container in the fridge for up to 5 days.
- Freeze individually for easy grab-and-go breakfasts or snacks.
Serving Ideas
- Eat them warm with a drizzle of yogurt or nut butter.
- Pair with fresh fruit or a hot cup of coffee or tea for a wholesome breakfast.
- Crumble over a smoothie bowl or sprinkle with cinnamon for an extra touch.
Blueberry Banana Baked Oatmeal Cups are the perfect combination of convenience, flavor, and nutrition. They’re soft, naturally sweet, and bursting with fruity goodness, making mornings easier and healthier. Whether you need a quick breakfast, a snack for kids, or a make-ahead meal prep option, these oatmeal cups deliver on taste and simplicity. Wholesome, portable, and endlessly customizable, they are destined to become a breakfast favorite in your household.
FAQs
1. Can I use frozen blueberries?
Yes! Fold them in frozen to avoid extra moisture. No need to thaw.
2. Can I make these gluten-free?
Yes, use certified gluten-free oats.
3. How long do they keep?
Refrigerated: up to 5 days. Frozen: up to 2 months.
4. Can I add chocolate chips?
Absolutely! Fold in ¼ cup for a sweeter treat.
5. Can I make them nut-free?
Yes, simply omit any nuts or seeds; the base recipe is already nut-free.
Wholesome Blueberry Banana Baked Oatmeal Cups are soft, naturally sweet, and packed with fruit. Perfect for a quick, healthy breakfast or on-the-go snack!
