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.
I have been making these muffins for a couple years now! We love them and our children and grandchildren love them as well. Sometimes I throw in some chocolate chips!
Hi there, these look great! Is it one banana or one CUP of bananas? In the description you have one banana but in the recipe I see 1 cup. 🙂
It’s 1 cup
I made these with flaxseed & brewer’s yeast when nursing & now I make multiple batches (minus flaxseed & brewer’s yeast), freeze them & put them in my toddler’s lunch regularly.
Love that!!
Have you tried with steel cut oats & if so do I need to make an adaptations? TIA
Old fashioned rolled oats are best for this recipe. Steel-cut oats are more coarse and require a longer cooking time. If you plan to use steel-cut oats, soak them in milk or water for 30 minutes, drain them, then stir them in the rest of the ingredients. You’ll also need to add a few extra minutes to the bake time.
I made these muffins great recipe.
Ive made these twice with a couple additions. I add walnuts, salt and cinnamon to the recipe. And I’ve had to add a splash of almond milk both times as the batter is too dry. We really enjoy these muffins.
Would applesauce be a good replacement for the banana? We don’t care for banana. If not what would you recommend?
yes it would
How would you adjust the baking time for mini muffins?
I’d bake at 350 for 12 to 15 minutes