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Blueberry Banana Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Banana Baked Oatmeal Cups are a wholesome, flavorful breakfast or snack option that combines the natural sweetness of bananas and blueberries with hearty rolled oats. Perfectly moist and lightly spiced with cinnamon, these easy-to-make oat cups are baked in a muffin pan for convenient, grab-and-go servings. They make a nutritious and satisfying treat suitable for the whole family.

Ingredients

Units Scale

Dry Ingredients

  • 3 cups old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 cup mashed bananas (2-3 ripe bananas)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup honey or maple syrup
  • 2/3 cup almond milk or milk of choice

Add-Ins

  • 1 and 1/2 cups blueberries, fresh or frozen

Instructions

  1. Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Grease a standard muffin pan with baking spray or line each cup with paper liners to prevent sticking, then set aside.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, honey (or maple syrup), vanilla extract, and almond milk. Whisk these ingredients together thoroughly until smooth and well blended.
  3. Combine Dry Ingredients: Add the rolled oats, baking powder, salt, and cinnamon to the wet mixture. Whisk all ingredients together until the batter is evenly combined and consistent in texture.
  4. Fold in Blueberries: Gently fold in the blueberries, making sure not to overmix to prevent them from breaking apart.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Optionally, add a few extra blueberries on top of each cup for decoration and extra burst of flavor.
  6. Bake the Oatmeal Cups: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. Use a toothpick inserted into the center of a cup to check doneness; it should come out clean. If using frozen blueberries, you may need to bake a few additional minutes.
  7. Cool the Baked Cups: Allow the oatmeal cups to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.
  8. Store Properly: Store the cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days to keep them fresh.

Notes

  • You can substitute almond milk with any milk of your choice, such as cow’s milk or oat milk.
  • Using frozen blueberries might extend the baking time by a few minutes; check doneness accordingly.
  • For a vegan version, replace the egg with a flax egg and use maple syrup instead of honey.
  • These oatmeal cups freeze well; store them in a freezer-safe container for up to 1 month and thaw before eating.
  • Add nuts or seeds for extra crunch and nutrition if desired.

Find it online: https://yumrecipesfood.com/blueberry-banana-baked-oatmeal-cups-recipe/