Blueberry Banana Baked Oatmeal Cups
Delicious and nutritious blueberry banana baked oatmeal cups, perfect for a quick breakfast and easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1 cup almond milk
- 1/4 cup honey (or maple syrup)
- 1 egg (or flax egg for vegan option)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lightly greasing it or lining it with silicone muffin liners.
- Mash the ripe bananas until you achieve a smooth consistency. Then, whisk in the almond milk, honey, egg (or flax egg), and vanilla extract until well combined.
- Combine the rolled oats, baking powder, cinnamon, and salt in a separate bowl. Gradually mix this dry mixture into your wet ingredients, folding gently until just incorporated.
- Fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 25-30 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow your baked oatmeal cups to cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
These oatmeal cups can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave for about 30 seconds to 1 minute.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg