Baked Blueberry Oatmeal Cups
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Baked Blueberry Oatmeal Cups make a tasty, easy and healthy on-the-go breakfast. They are moist and not too sweet and contain no flour!
Sweetened only with the natural sugars in the bananas, these Baked Blueberry Oatmeal Cups are a healthy way to start your day.
equipment you’ll need
Baked Blueberry Oatmeal Cups
There are only six ingredients in this delicious oatmeal blueberry cups grab-and-go breakfast recipe. (The full recipe with the amounts and instructions is at the end of the post. From there you can create an account here on Call Me PMc and save the recipe. By saving it, you’ll never replace it and you’ll help our the environment by not printing it.) Here are the ingredients.
- Banana. Bananas add a little natural sweetness as well as vitamins and minerals. If you’re allergic, applesauce may work, but I haven’t tested it.
- Old-fashioned rolled oats. I prefer Bob’s Red Mill (put it in your cart) as my first choice and Quaker (put it in your cart) as a second. I don’t recommend steel-cut oats without making other changes. Steel-cut oats require more moisture and longer to cook. As well, I don’t recommend quick-cooking oats. They cook too quickly and will become mushy without other changes.
- Egg. The eggs will bind all the ingredients and keep them from falling apart.
- Baking powder.
- Vanilla. For flavor.
- Blueberries. They can be fresh or frozen. You don’t have to thaw before adding them. You can use any fruit cubed small.
Making Blueberry Oatmeal Bars
Of course, you can make the oatmeal cups as bars, by baking the batter in a 9×9-inch baking dish if you prefer. The baking time will be 35 to 40 minutes.
How to Store Baked Oatmeal
Store oatmeal blueberry cups in an airtight container in the refrigerator for 5 days. You can freeze them for 2 months. I recommend wrapping in plastic wrap and then in a zip-top freezer bag.
Serving Suggestions for Blueberry Oatmeal Cups
You can serve blueberry oatmeal cups hot or cold, plain or with honey or maple syrup.
I love breakfast; in fact, I have more dessert recipes and breakfast recipes than any other category on callmepmc.com Breakfast is really the only meal I crave every day. When I start the day off with something sweet, it seems I want something sweet all day. Baked Blueberry Oatmeal Cups fill me up and satisfies my craving for carbs, but they don’t make me want to eat desserts for the entire remainder of the day!
Baked Oatmeal Cups Recipe Tips
This recipe makes five muffin-size breakfast cups.
I use one very ripe banana. The ideal banana for this recipe and for Blueberry Banana Bread will be slightly soft with lots of brown on the banana peel. It’s typically a banana that you probably won’t eat by itself. It’s one you are tempted to throw away until you found this recipe! The riper a banana gets, the sweeter they become, although the uglier they become too. Look over the ugly, it’s worth it in the breakfast recipe!
Also of note, I didn’t accidentally leave out flour in this recipe. These are flourless baked blueberry banana oatmeal cups (blueberry muffins)!
Other Healthy Breakfast Recipes
- Healthy Slow Cooker Oatmeal
- Strawberry Muffins with Almond Milk and Coconut Oil
- Honey Cornbread Muffins
- Strawberry Cream Muffins
- Blueberry Mango Overnight Oats
Tools you’ll need to make
- Bowl (put them in your Walmart cart)
- Spatula
- muffin tin (we love this good quality muffin pan)
- potato masher
- large spring-release scoop
- cupcake liner (optional)
Have you tried this recipe? Consider giving it a 5-star rating below!
Baked Blueberry Oatmeal Cups
Ingredients
- 1 cup mashed banana
- 1 cup old-fashioned rolled oats uncooked
- 1 large eggs
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 cup blueberries fresh or frozen
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray large muffin tin with non-stick spray.
- Mash banana until smooth.
- Add banana, oats, beaten egg, baking powder and vanilla to a bowl.
- Stir until just combined.
- Stir in blueberries.
- Using a large spring-release scoop fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
- Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
- Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These look delicious! Would it work the same using steel cuts oats instead of the rolled oats??
I had another person ask this. I haven’t tried steel cut but I don’ think they’d work with this recipe
I’ve been making these for a while now and I just recently tried them with freeze dried blueberries!! SO GOOD!!
Oh that sounds really good! I’ve had freeze dried strawberries, but not blueberries. I’ll have to look for those!
Not sure what I didn wrong but these came put super bland 😞
I used frozen blueberries.
maybe add a pinch of salt and maybe cinnamon
Do you refrigerate these or leave on the counter?
I refrigerate, they are really moist so I thought refrigerating them would be best
These look so delicious! I’m currently out of bananas though…perhaps I could add more blueberries and that would make up for the moisture that’s the banana would have contributed?
or more applesauce
Im wondering if i cam use quick oats instead of old fashioned oats since i already have this in my pantry?
I think the quick oats will turn out mushy but you can try
My son is allergic to eggs would I be able to sub a flax egg or applesauce instead?
Although I haven’t tried the recipe with an egg substitution, I think a flax egg would work. It’s primarily used as a binder.
Thank you! I will try it and see how it turns out!
These were so yummy! It made 4 muffins and I ate them all in one sitting. They were totally guilt free because it’s not much different than eating a bowl of oatmeal. I used frozen blueberries which tasted kind of bland but I felt like fresh ones would’ve added the perfect amount of sweetness. So I drizzled a small amount of maple syrup on top – amazing!! So easy and quick I will definitely make again.
These are amazing! I am on Weight Watchers, so at 2 points each, they are a perfect and filling breakfast. My skinny, non-dieting husband loves them, too!
I make a batch and a half, which makes 9 muffins. I also like them a little sweeter, so I added Truvia (stevia); 1 tablespoon for a batch and a half, and I also added a tablespoon of cinnamon. I also mix it up, sometimes, by adding chopped Granny Smith apples instead of blueberries, and I sautéed them for a couple of minutes first to soften them up a bit. I also added chopped almonds. These are a bit more like a real muffin with the cinnamon and sweetener… but, less sweet is really good, too! Thanks for a great recipe!
On weight watcher calculator it comes up as 4 smart points per muffin
Hi! How do we store these to stay fresh for the week? Thanks!
Hi Mae, I stored them in an airtight container in the fridge.