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

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.

  1. 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.
  2. 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.
  3. Egg. The eggs will bind all the ingredients and keep them from falling apart.
  4. Baking powder
  5. Vanilla. For flavor.
  6. 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.

oatmeal muffins with berries.
Baked Blueberry Oatmeal Cups

I love breakfast; in fact, I have more dessert recipes and breakfast recipes than any other category on 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!

blueberries and oats breakfast cups in a muffin tin.

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

Tools you’ll need to make

Have you tried this recipe? Consider giving it a 5-star rating below!

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups are moist and not too sweet. They are a cross between baked oatmeal and muffins and perfect for quick, on-the-go breakfasts.
Author: Paula
4.90 from 89 votes
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Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 5 servings



  • 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.


I did not leave the flour out of the ingredient list, there is no flour in this recipe.


Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Cholesterol: 42mg | Sodium: 18mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 5.5mg | Calcium: 52mg | Iron: 1.1mg
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  1. 5 stars
    I doubled recipe and added chopped walnuts and some cinnamon. So good and good for you!!

  2. Thanks for listing potassium content. My husband has CKD and needs to limit his K intake.

  3. I used one can of pumpkin and left out the banana and blueberries. I doubled the other ingredients listed and added 2 teaspoons of cinnamon, 1 tablespoon of vanilla, 1 cup of chopped walnuts and 1 cup of dark chocolate chips. Delicious and liked them as well as the blueberry muffins.

  4. 5 stars
    These are perfect! Love the texture and taste. I just tried these for the first time but I know I will be making these a lot!!

  5. 5 stars
    I’ve made these as-is and they are great! I’ve also made them & added powdered peanut butter & vanilla protein powder and subbed chocolate chips for the blueberries! They are terrific either way. Thanks for a wonderfully versatile recipe that tastes great & is healthy.

  6. 5 stars
    I made these this morning. I added more banana and more blueberries. I also added a sprinkle of Splenda and cinnamon. They are very good! They are baked Oatmeal, not Muffins so don’t expect a flour type muffin.

  7. Would like to try this. Can you substitute the banana with anything else? Family manner has an allergy?

  8. 5 stars
    These muffins were amazing. Just sweet enough. I made a vegan version by substituting a flax meal “egg” for the egg. It was a tablespoon of flax meal mixed with 3 tablespoons of water (let stand for 5 minutes). Did you use a 6 cup muffin tin to make large muffins or one with 12 for smaller muffins ? Will it work to double the recipe. The 5 muffins went quickly!

    1. 4 stars
      I doubled it and they were amazing. If you change the number of servings, it automatically adjusts the recipe. I put in an extra egg! Great go-to breakfast for a work day

4.90 from 89 votes (61 ratings without comment)

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