Skip to Content

Berry Baked Oatmeal Muffins

Easy Berry Baked Oatmeal Muffins makes for a delicious healthy breakfast, perfect for serving guests or doubling as a weekly meal prep recipe for an easy snack or breakfast on the go. This fresh and simple recipe for berry oatmeal cups is easy to customize according to your dietary needs!

Berry baked oatmeal muffins in a muffin tin

Looking for a simple grab and go breakfast or snack that will surely keep your undivided attention and keep you lusting for more??

You’ve stumbled upon it, my friend!

These fresh and flavorful berry-studded muffins are packed with fruity flavors, contain zero to very little added sweetener, are dairy-free, gluten-free and easy to throw together at a moment’s notice.

After making my Mixed Berry and Apple Baked Oatmeal recipe years ago, it finally dawned on me that a single serve muffin version would be a stellar concept for busy weekdays.

If you follow me on Instagram, you know I’ve been whipping up my Peanut Butter Banana Baked Oatmeal Muffins on repeat, and the fresh fruit rendition is just as enticing for a quick snack.

For those of you who are new to baked oatmeal or baked oatmeal muffins, they have a thick and dense texture, like a very thick morning bowl of oatmeal.

In this sense, the texture is not going to resemble a fluffy bakery muffin or cake, so just keep that in mind if texture is a factor for you.

Berry baked oatmeal muffin on a wooden plate

Let’s dive into the simple ingredients needed to make this easy breakfast.

Ingredients for Berry Baked Oatmeal Muffins:

Oats: Old fashioned rolled oats make for a hearty, delicious breakfast that boasts a great deal of complex carbohydrates.

For the best texture, stick with rolled oats or old fashioned oats rather than using instant oats or quick oats. I use sprouted gluten free oats for a glyphosate-free version.

Egg: One egg is all we need to help the muffins rise and keep them held together. Use a flax egg (1 tablespoon of ground flax seed and 3 tablespoons of water) to replace the egg if you’re okay with the muffins being very dense for a vegan option.

Ripe Bananas: Deeply ripe mashed banana provides the majority of the sweetness in this healthy oatmeal muffin recipe, reducing the need for added sugar. Be sure to use bananas with plenty of brown spots for the maximum amount of sweetness.

Oat Milk (or milk of choice): Because oats are very absorbent, we need some liquid to get the right texture. I use oat milk, but unsweetened almond milk, cashew milk, soy milk, coconut milk or whole milk work too.

Any dairy or non-dairy milk can be used. Just be sure whatever you use is unsweetened to keep the sugar content down if that is your objective.

Vanilla Extract: Adding deep, rich flavor to the baked oatmeal cups, a little vanilla extract does a wonderful job of making this simple breakfast taste decadent. If you don’t have any on hand, you can skip it.

Pure Maple Syrup (optional): If you enjoy your oatmeal on the sweeter side, add some pure maple syrup, brown sugar, or cane sugar to the muffins. I find the sweetness of the fruit is enough for me, but some people, particularly kids, may want a sweeter treat.

Fresh Berries: Fresh blueberries, strawberries, or raspberries are amazing in this berry baked oatmeal muffins recipe. Use any combination of your favorite fresh berries!

Apple: Fresh peeled apple brings a delightful sweetness and crisp texture to the muffins.

Sea Salt: A little salt brings out the flavor of each individual ingredient, leveling up the flavor profile of the oatmeal muffins.

Optional Additions:

If you love adding cinnamon to your baked goods, add ½ to 1 teaspoon of ground cinnamon for warm flavor. You can also add a little lemon zest for some citrusy flair if you like.

If almond butter and chocolate chips are your jam, replace one of the bananas with 1/3 cup of almond butter and add 1/2 cup to 2/3 cup of chocolate chips.

Add 1 to 2 tablespoons of chia seeds or hemp seeds for an infusion of healthy fats.

Now that we’re experts on the healthy ingredients for these oatmeal muffin cups, let’s bake these delicious healthy mixed berry baked oatmeal muffins!

Berry baked oatmeal muffin on a wooden plate with fresh berries all around and more muffins in the background

How to Make Berry Baked Oatmeal Muffins:

Preheat the oven to 350 degrees F and line a muffin tin with muffin papers (or spray the holes with cooking spray).

Mash the banana until creamy in a mixing bowl. Add in the eggs, oat milk and vanilla extract and whisk until well combined.

Stir in the oats, pure maple syrup, and sea salt until combined.

Gently mix in the fresh berries and chopped apple and stir until everything is well combined.

Scoop the oat mixture into the muffin cups (I use a measuring cup to do this), filling the holes all the way up. There will be separation between the liquid and solids so try to make each muffin uniform in the amount of liquid and solids – they don’t have to be perfect.

Bake in the oven for 35 to 45 minutes, or until the muffins have set up and are golden-brown around the edges.

Allow the berry baked oatmeal muffins to cool completely before peeling off the muffin papers and eating. Enjoy them with Greek yogurt, sliced banana or other fresh fruit for an amazing breakfast. 

Store any leftovers in an airtight container in the refrigerator for up to 7 days. You can also transfer the oatmeal muffins to a zip lock bag and freeze them for up to 3 months.

horizontal photo of baked oatmeal muffin on a plate with fresh berries

For the ultimate breakfast recipes, make it the night before so that it’s ready the next morning. Use this as a base recipe to customize your own healthy baked oatmeal cups.

If you love cooking and baking with oatmeal, also try out these reader favorites!

More Oatmeal Recipes:

Enjoy this quick breakfast for busy mornings!

Berry baked oatmeal muffin on a wooden plate with fresh berries all around and more muffins in the background

Berry Baked Oatmeal Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Easy, healthy berry baked oatmeal muffins are perfect for make ahead meal prep for a grab-and-go breakfast or snack!

Ingredients

  • 1 large egg
  • 2 medium-sized ripe bananas, mashed
  • 1 1/3 cups oat milk*
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats
  • 2 Tbsp pure maple syrup**
  • ½ tsp sea salt
  • 1 1/4 cups mixed berries***
  • ½ large honeycrisp apple, peeled, cored, and chopped

Instructions

    1. Preheat the oven to 350 degrees F and line a muffin tin with muffin papers (or spray the holes with cooking spray).

    2. Mash the banana until creamy in a mixing bowl. Add in the eggs, oat milk and vanilla extract and whisk until well combined.

    Mashed bananas in a mixing bowl

    3. Stir in the oats, pure maple syrup, and sea salt until combined. Gently mix in the fresh berries and chopped apple and stir until everything is well combined.

    Ingredients for baked oatmeal muffins in a mixing bowl

    4. Scoop the oat mixture into the muffin cups (I use a measuring cup to do this), filling the holes all the way up.

    Muffin tin with oatmeal mixture in the holes, ready to go into the oven.

    5. Bake in the oven for 35 to 45 minutes, or until the muffins have set up and are golden-brown around the edges.

    6. Allow the berry baked oatmeal muffins to cool completely before peeling off the muffin papers and eating. Enjoy them with Greek yogurt, sliced banana or other fresh fruit for an amazing breakfast.

    horizontal photo of baked oatmeal muffin on a plate with fresh berries

Notes

*use regular milk or any non-dairy milk you love. I also like using full-fat canned coconut milk to make the muffins extra decadent.

**Replace the pure maple syrup with maple sugar, cane sugar, coconut sugar, brown sugar, or sugar-free sweetener of choice.

***I use 3/4 cup of blueberries and 1/2 cup of raspberries, but you can mix and match any berry combination.

Store any leftovers in an airtight container in the refrigerator for up to 7 days. You can also transfer the oatmeal muffins to a zip lock bag and freeze them for up to 3 months.

Nutrition Information
Yield 12 Serving Size 1 muffin (of 12)
Amount Per Serving Calories 149Total Fat 3gCarbohydrates 24gFiber 4gSugar 7gProtein 6g
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
collage for berry oatmeal muffins

This site uses Akismet to reduce spam. Learn how your comment data is processed.

April Richardson

Sunday 10th of July 2022

Is there anything I can use other than bananas? I’m allergic, just looking for an alternative. 💛

Julia

Wednesday 20th of July 2022

Hi April! Mashed sweet potato works great as a replacement for mashed banana!

Andrea

Monday 4th of July 2022

Any recs on dry/wet ingredient ratio of I add protein powder to this recipe?

Julia

Saturday 9th of July 2022

Hi Andrea! How much protein powder are you trying to add? If it's a small amount (1-2 tablespoons), you likely won't need to make adjustments. If you're adding more (say 1/4 - 1/3 cup), I would add some additional milk (whatever you're using for the liquid). I'd start with 3 to 5 tablespoons and adjust up if the mixture looks too thick. xoxo

Melissa

Tuesday 5th of July 2022

@Andrea, also, i highly recommend using a plant based protien powder for any baking recipes. It doesnt seem to dry things out as much for some reason.

Best of luck to you!

Melissa

Tuesday 5th of July 2022

@Andrea, i make brownies using a similar recipe while adding protien powder, i would maybe start with doing 1 1/2 cups oats or maybe even 1 cup oats to balance out the moisture content

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe