Blueberry Banana Baked Oatmeal Cups
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.
Servings: 12 Muffin Cups
Calories: 183kcal
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
- 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.
- If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.
Video
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
Serving: 1Oatmeal Cup | Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Fiber: 4g | Sugar: 6g