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Blueberry Banana Baked Oatmeal Cups

Blueberry Banana Baked Oatmeal Cups are a delicious individual grab and go breakfast or snack! Ideal for busy mornings or even for a special brunch, these healthy oatmeal muffins are loaded with delicious banana, cinnamon, and blueberry flavors for a healthy way to start the day.

Blueberry Banana Baked Oatmeal Cups in a muffin tray with fresh blueberries to the side and a golden napkin

After making my 3-Ingredient Oatmeal Cookies and my 4-Ingredient Banana Oatmeal Bars more times than I can count in the last couple of months, I think it’s safe to say I’ve been on a roll with oats.

That indescribable flavor, the creamy, thick texture, an amazing source for complex carbs and fiber…oats are one of those foods that check all the boxes.

The way I see it, these blueberry banana baked oatmeal cups are ideal as a grab and go make ahead breakfast for meal prep, but are also lovely for serving guests for brunch. 

Because they are already individual portions, they are just so easy to share. I love the idea of making a double batch to have them on hand throughout the week.

The texture of these easy baked oatmeal cups turns out very similar to regular baked oatmeal – like a very dense bowl of oatmeal but in the form of a muffin.

This to say, these blueberry banana baked oatmeal cups are not light and fluffy like regular muffins, and have a nice hearty texture. 

Because oats are very satiating and there is a decent amount of healthy fats in the muffins, they are nice and filling.

An ideal healthier snack for kids or adults of all ages, these little muffin cups have no added sugar yet have a lovely natural sweetness to help quench the sweet tooth. Plus, they are a great source of whole grains.

Close up of a banana cup sliced in half on a wooden plate so you can see the inside

Let’s discuss the simple healthy ingredients!

Ingredients for Blueberry Banana Baked Oatmeal Cups:

Ripe Bananas: Mashed banana not only adds yummy banana flavor to these oatmeal muffins, it also provides volume and natural sweetness. In fact, the banana and blueberries are the only sources of sweetness for these healthy baked oatmeal cups. 

I haven’t tested the recipe using apple sauce or pumpkin puree as a replacement for mashed banana but I suspect either one would work. If I were to try it, I would start with 1 1/4 cups of unsweetened applesauce or pumpkin puree and also add 1/4 cup of pure maple syrup for sweetness.

While you can add sweetener such as cane sugar, brown sugar, or even pure maple syrup, I find these oatmeal muffins to be perfectly sweet as is. 

You can always serve them with some honey or pure maple syrup for a sweeter treat as well.

Unsweetened Almond Butter (or nut/seed butter of choice): We need a sticky nut butter or seed butter to add richness, fat, and therefore deliciousness to these blueberry banana baked oatmeal cups! I like using sunflower seed butter, but anything will work as long as it is well-stirred.

Eggs: In order to fluff up the oatmeal muffins and keep them held together nicely, we use two eggs. 

I haven’t tested the recipe using flax eggs or chia seeds yet, but I’m willing to bet it will work, although the oatmeal will likely turn out fairly dense.

One flax egg is 1 tablespoon of ground flax seed plus 3 tablespoons of water so for this recipe, you’ll need 2 tablespoons of ground flaxseed and 6 tablespoons of water to make two vegan egg replacers.

Use this method and choose a non-dairy milk to make vegan baked oatmeal cups.

Milk of Choice: Use any dairy or non-dairy milk you like! I usually go with either full-fat canned coconut milk for a muffin that tastes like pure decadence or oat milk if I’m looking to keep the calories lower. Soy milk, unsweetened almond milk, cashew milk, etc. will all work great.

Rolled Oats: The main ingredient here! Old fashioned or rolled oats generate that cozy comforting oatmeal vibe with a hearty texture. I use sprouted gluten free oats, as the sprouting process ensures the nutrients in the oats become more bioavailable for absorption.

While instant oats or quick oats will work, I personally prefer the texture of whole oats more.

Because steel cut oats require a much longer baking time than rolled oats, I believe other adjustments would be required to make steel cut oats work.

Ground Cinnamon & Sea Salt: A little cinnamon brings delicious warmth to the muffins, and sea salt brings out all of the flavors. It also enhances the sweetness without the need for added sweetener.

Fresh Blueberries: Little pops of tangy fresh berries are a joyous part of these blueberry banana oatmeal muffins! You can also use frozen blueberries but I recommend thawing them first in order to drain out any excess liquid. 

You can also replace the blueberries with chopped apple, strawberries, or chocolate chips!

Optional Additions: You can add 1 teaspoon of vanilla extract if you have it on hand, or you can add ½ cup to ⅔ cup of chopped raw walnuts or pecans. 

If you love a sweet glaze, feel free to whip up a simple powdered sugar glaze using 1 cup of powdered sugar and two tablespoons of water to drizzle on top of the baked oatmeal cups.

Use this as your base recipe for any muffin cup adventure! You can customize them to your heart’s delight, incorporating your favorite flavors.

Top down photo of muffin tray of baked oatmeal cups

Those are the handful of simple ingredients we need to make this amazing breakfast option! Let’s bake them!

How to Make Blueberry Banana Baked Oatmeal Cups:

Preheat the oven to 350 degrees Fahrenheit, and line a muffin pan with muffin papers (if you prefer going without muffin papers, you can spray the muffin holes with cooking spray).

Mash the bananas in a large bowl until most of the chunks are out. 

Stir in the almond butter (or nut/seed butter of choice) until creamy.

Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.

Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined. Stir in the blueberries.

Fill the muffin holes with the oatmeal mixture, filling the holes most of the way up. If you’d like, you can top the batter with more fresh blueberries.

Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the oatmeal cups appear set up and golden-brown.

Allow the oatmeal cups to cool completely before serving. This ensures the muffin papers don’t stick to the oatmeal, as they will if they are still hot when served.

two plates of oatmeal muffins with the muffin tray and fresh berries to the side

If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.

Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.

That’s it! A filling, healthy breakfast or snack that can be made any day of the week yet is tasty enough for a special occasion.

two oatmeal cups on wooden plates with blueberries to the side

More Oatmeal Recipes:

Enjoy these healthy banana oatmeal cups!

Close up of a banana cup sliced in half on a wooden plate so you can see the inside

Blueberry Banana Baked Oatmeal Cups

Yield: 12 Muffin Cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Only a handful of ingredients makes these easy blueberry banana baked oatmeal cups, which are perfect for a healthy breakfast or snack! Make them for meal prep or a special occasion for a no sugar added treat.

Ingredients

  • 3 large ripe bananas, mashed (about 1 ½ cups)
  • ½ cup unsweetened almond butter or nut butter of choice
  • 2 eggs (or 2 flax eggs for vegan)*
  • ½ cup non-dairy milk of choice**
  • 2 cups rolled oats
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • ½ cup fresh blueberries + more for topping***

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit, and line a muffin pan with muffin papers (if you prefer going without muffin papers, you can spray the muffin holes with cooking spray).

    2. Mash the bananas in a large bowl until most of the chunks are out. 

    Fork mashing banana in a mixing bowl

    3. Stir in the almond butter (or nut/seed butter of choice) until creamy.

    mashed banana and almond butter in a mixing bowl

    4. Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.

    mixing bowl with mashed banana, almond butter, oat milk, and eggs

    5. Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined.

    oats on top of wet mixture with cinnamon and salt

    6. Stir in the blueberries.

    blueberries on top of oat mixture in a mixing bowl

    7. Fill the muffin holes with the oatmeal mixture, filling the holes most of the way up. If you’d like, you can top the batter with more fresh blueberries.

    muffin tray filled with muffin batter

    8. Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the oatmeal cups appear set up and golden-brown.

    finished oatmeal cups in a muffin tray

    9. Allow the oatmeal cups to cool completely before serving. This ensures the muffin papers don’t stick to the oatmeal, as they will if they are still hot when served.

    10. If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.

Notes

*Replace the eggs with two flax eggs to make this recipe egg-free and vegan. To do so, stir 2 tablespoons of ground flaxseed with 6 tablespoons of water in a mixing bowl. Allow this mixture to sit for 10 minutes, stirring occasionally, or until the mixture resembles the consistency of beaten eggs.

**I use full-fat canned coconut milk which brings a great deal of richness to the oatmeal cups, but soy milk, unsweetened almond milk, oat milk, or regular milk work great too.

***Replace the blueberries with chocolate chips if you’d like!

Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also easily freeze these! Simply transfer them to a ziplock bag and freeze for up to 2 months.

Nutrition Information
Yield 12 Serving Size 1 Oatmeal Cup
Amount Per Serving Calories 183Total Fat 8gCarbohydrates 23gFiber 4gSugar 6gProtein 7g
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Blueberry banana oatmeal muffins collage

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Doug N

Sunday 1st of May 2022

I made these today and they are quite delish! I froze half and will put the other half in my face each morning this week. The only thing I will change is next time I might add a little bit of Swerve (or equivalent) to sweeten them up just a bit. My bananas were not super ripe, so maybe that's why this batch could use a kick.

Julia

Thursday 5th of May 2022

I'm so happy you enjoy them, Doug! Good call on adding more sweetener! I myself would prefer they be a bit sweeter as well and I love the idea of adding a non-sugar sweetener to spice it up a bit :)

Al

Saturday 30th of April 2022

Did you forget B. Powder or soda cuz these never 'rose" & are very dense.

Julia

Saturday 30th of April 2022

Hi there! I intentionally left out the baking powder, but you may certainly add some if you'd like (1 teaspoon should work great). I like the cups to remain the same texture as regular baked oatmeal, so they are meant to be dense :) Hope that helps!

Melanie

Monday 18th of April 2022

Hi!!! I really want to do this bit I only have 2 bananas would that work for me? And will change something in the recipe?

Julia

Monday 18th of April 2022

Hi Melanie,

It should still work! You'll need about 1 and 1/4 cups of mashed banana, but you can replace the remainder with either more nut butter or more milk. I would mash the bananas in a measuring cup to see how much you have then fill the remainder (if needed) with nut butter or milk until you have 1 1/4 cups :) Hope you enjoy! xo

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