Description
Blueberry Banana Oatmeal Cups bring wholesome breakfast magic to your morning routine. Packed with fruity goodness and nutritious ingredients, these portable treats offer delicious comfort in every single bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 ml) old-fashioned rolled oats
- 1 cup (240 ml) mashed ripe bananas (2–3 bananas)
- 1.5 cups (360 ml) blueberries (fresh or frozen)
Liquid and Binding Ingredients:
- 2/3 cup (160 ml) almond milk or milk of choice
- 1/2 cup (120 ml) honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla
Dry Seasoning and Leavening Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and prepare a muffin pan by lightly greasing or lining with paper liners.
- In a large mixing bowl, thoroughly combine mashed bananas, egg, honey, vanilla extract, and milk using a whisk until the mixture becomes smooth and uniform.
- Gradually incorporate rolled oats, salt, baking powder, and ground cinnamon into the wet ingredients, stirring until everything is evenly distributed.
- Carefully fold fresh or frozen blueberries into the oatmeal mixture, ensuring they are gently integrated without breaking.
- Distribute the batter evenly among the muffin cups, filling each about three-quarters full. Optionally, sprinkle additional blueberries on top for extra visual appeal.
- Place the muffin pan in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center of a cup – it should come out clean when the oatmeal cups are fully baked.
- Remove from oven and allow the oatmeal cups to cool in the pan for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, store the oatmeal cups in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
Notes
- Whip up a big batch and freeze these oatmeal cups for grab-and-go breakfasts throughout the week, saving precious morning time.
- Easily swap honey with maple syrup for a vegan version, or use gluten-free oats to make the recipe celiac-friendly.
- Replace blueberries with raspberries, chopped strawberries, or diced apples to create endless flavor variations and keep breakfast exciting.
- These baked oatmeal cups stay fresh in the refrigerator for 5-7 days, making them perfect for busy individuals who love convenient, nutritious meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 146
- Sugar: 6 g
- Sodium: 68 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg