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.
Baked Blueberry Oatmeal Cups
There are only six ingredients in this delicious 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 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 them 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 them 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 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
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Baked Blueberry Oatmeal Cups
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Save To Your Recipe BoxIngredients
- 1 cup mashed banana
- 1 cup old-fashioned rolled oats uncooked
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon 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.
- 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
Lynn says
These are delicious! Healthy and filling too. I add in a scoop of collagen protein. I use about a cup of blueberries, as you can never have too many. Thanks for a great easy recipe.
Marsha Griffith says
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!
Mindy says
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. 🙂
Paula says
It’s 1 cup
Andrea says
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.
Paula says
Love that!!
Renee Williams says
Have you tried with steel cut oats & if so do I need to make an adaptations? TIA
Paula says
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.
Teresa says
I made these muffins great recipe.
April says
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.
Wen says
Would applesauce be a good replacement for the banana? We don’t care for banana. If not what would you recommend?
Paula says
yes it would
Eday says
How would you adjust the baking time for mini muffins?
Paula says
I’d bake at 350 for 12 to 15 minutes
Candice Smith says
If you put this batter in regular size muffin tins how would you adjust the baking time?
Paula says
This is a regular size muffin tin.
Sian says
Do you think these muffins would work with fresh mango instead of blueberries?
Paula says
Yes, I think they would be wonderful!!
Sian says
Thank you, I’ll let you know how they taste.
Dorothy says
My diabetic husband enjoys these Baked Blueberry Oatmeal cups. I may try with applesauce instead of the bananas so I can eat them too.
Sheila Streicher says
These are pretty good. I think they need a smidge of salt. And I would definitely double the recipe when you make it.
Paula says
Thanks for the tips, Sheila.
Sarah says
Amazing and so simple to make! I made one batch and my husband ate 4 right away so I had to make more for breakfast for the week 😊
Meghan says
I made these and they are great!
Can you please just add the nutrition facts!
Thank you!
Dana says
Can they be refrigerated ? Or do they have to be eaten day of? Sooo yummy would love to have them for a quick week day breakfast!
Paula says
Yes, refrigerate them if you don’t eat them the day of. You can also freeze.
Waleed Zahid says
Could you please add nutrition facts to the recipe, if available. Much appreciated! They look delicious.
Belinda Rhoden says
Hello,
What can you substitute banana for? Greek yogurt or apple sauce?
Thanks!
Paula says
Applesauce would be closer to the recipe as written with banana
Michelle E says
These were amazing! I substituted the blueberries for strawberries. Thank you so much for sharing this recipe!!
Brittany says
Would these freeze well? I was thinking these would be great for meal prepping while counting my macros!!!
Paula says
Yes, they can. Wrap tightly. I like to warm them by microwaving but you could warm in oven as well.
Tarah says
These were great! I replaced the blueberries with chocolate chips and they were gone in 20 Minutes! Super easy and super healthy. Thanks for the recipe!
catherine says
great. but does need a little salt
lori Gast says
Do you have the nutritional info for this recipe. specifically serving size and calories??
Paula says
I don’t. I was told there’s a calculator online but have not looked it up and punched the ingredients in it
Walt Spadt says
I hate to cook but I like to treat my wife on occasion. Made these yesterday. super easy, great taste…love that. Will have left overs this AM.
Pam says
Hi, what would be the time and temp for mini muffins.
Paula says
At 350 F most mini muffins need from 10-13 minutes to bake. I have not made these in mini muffin form however
Renee Maguire says
Is it vanilla essence that you used?
Paula says
Vanilla extract http://amzn.to/2GjWxqB
Terry says
Can you make these in the cupcake paper liners? I can’t wait to try this recipe. Thanks for sharing
Paula says
Yes, in fact I almost always use liners for easier clean up
Mich says
Hi , thanks for sharing but is it possible to bake it without eggs ? Or any other substitutes with eggs?
Paula says
Eggs are the binder so they probably won’t stay together without them. I’m not familiar with egg substitutes. Tastes wise they’ll be okay without eggs, they will just prob not stick together.
Bridget Tyler says
Have you tried adding peanut butter to these?
Paula says
I have not, but it would probably be great
Laura says
These look delicious! Would it work the same using steel cuts oats instead of the rolled oats??
Paula says
I had another person ask this. I haven’t tried steel cut but I don’ think they’d work with this recipe
Michelle says
I’ve been making these for a while now and I just recently tried them with freeze dried blueberries!! SO GOOD!!
Paula says
Oh that sounds really good! I’ve had freeze dried strawberries, but not blueberries. I’ll have to look for those!
Melissa says
Not sure what I didn wrong but these came put super bland 😞
I used frozen blueberries.
Paula says
maybe add a pinch of salt and maybe cinnamon
Jennifer says
Do you refrigerate these or leave on the counter?
Paula says
I refrigerate, they are really moist so I thought refrigerating them would be best
Liz says
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?
Paula says
or more applesauce
Brie says
Im wondering if i cam use quick oats instead of old fashioned oats since i already have this in my pantry?
Paula says
I think the quick oats will turn out mushy but you can try
Samantha says
My son is allergic to eggs would I be able to sub a flax egg or applesauce instead?
Paula says
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.
Samantha says
Thank you! I will try it and see how it turns out!
Heather says
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.
Jan Savolainen says
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!
Sherry says
On weight watcher calculator it comes up as 4 smart points per muffin
Mae says
Hi! How do we store these to stay fresh for the week? Thanks!
Paula says
Hi Mae, I stored them in an airtight container in the fridge.
Heather says
Is there something else I can use besides bananas- we have an allergy in our house.
Paula says
Yes, you can use apple sauce. I would use unsweetened organic. It will probably take a little less apple sauce than the bananas so start with 3/4 cup and add 1 tablespoon at a time if you need more to make it moist.
Michelle says
I love these. Making them a second time but doubling the recipe! So quick and healthy!
Tracy Lynn says
Love this…I’m going to double the batch… this is perfect for days I need to be out the door early…..Thanks!! 🙂
Ellen Murphy says
I had a personal trainer tell me once that the best breakfast was oatmeal, blueberries and walnuts. Think these would be good with a few walnuts added in! Plus all the ingredients I love!
And there is no liquid added except for the egg? Just checking……
Paula says
No, no liquid. They are moist as is and bind together
Rita Lindell says
How many WW points are these?
Paula says
I’m sorry, I don’t know. I’m not familiar with their point system.
Mary says
I have an egg allergy. Do you think the flax seed egg replacement would work in this recipe. It sounds wonderful.
Manda says
That’s how I’ve made them. I also added some cinnamon. They turned out great! I love the small batch recipe!
Karen says
Hi. Awesome recipe! I wanna try bake it for my little boy! May I ask how many grams is 1 cup of oat equivalent to? And by 1 teaspoon vanilla, are you referring to vanilla powder or vanilla essence or extract? Would appreciate your enlightenment! Thanks!
Katie says
Do you know what the calories per muffin would be? Cant wait to make these!!!
Feebee says
Can I use steel cut oats instead of old-fashioned?
Skerr says
I used steel oats and cup of regular oats to double the recipe. They add a little more nuttiness. I added a little cinnamon! Great for after a short run too.
Rose Ann says
Can this recipe be doubled and baked in an 8×8 baking dish? Would the cook time be the same?
Faith Emerson says
What are the carbs in the blueberry oatmeal cups?
Michell says
How many calories are in one muffin? They look yummy! I would like to try them.
kentuckylady717 says
Hi Paula…..
You have some great recipes here today 🙂 I love the biscuits for two, and the baked blueberry oatmeal cups…..
Have a couple of questions tho, can you use quick cooking oats for the oatmeal cups and can butter be used in the biscuits instead of crisco.. ?
I love the smaller recipes….don’t really care for things in freezer…..please do more smaller recipes…..:) Thanks
Teresa Didriksen says
How many muffins did it fill? You said servings is 5 does that mean that this recipe only filled 5 muffins to the top?
Paula says
yes, 5 muffins. Random I know, but the ingredient ratio was perfect at these amounts.
Mandy says
My husband really enjoys these. I can’t eat oats (sad day) but I love that these are a healthy breakfast or snack that he can enjoy. 🙂 Planning on making them for his parents as well when they come to visit. They love blueberries and oatmeal! Thanks for a great treat!
Amanda says
Shoukd these be refrigerated or left it on the counter ok?
Allison says
Has anybody tried adding protein powder to these?
Jackie says
I just did..and chia seeds…I’ll let you know how they turn out…just popped them in the oven!
Cayla says
This may be odd to ask, but how many bananas would give you a cup when mashed?
Liz says
I got a cup out of 1.5 medium lbananas.
Michelle says
I made the other day and didn’t have enough banana so I did half banana and half sugarfree applesauce and added raspberries and blueberries was delicious
Sam says
Just wondering if anyone had figured out approximate calories/fat/protein for this recipe? Thanks!
Holly says
It is approx. 104 calories, 2.2 g fat, 18.7 g carbs, 2.8 g fibre, 5.2 g sugar, 3.4 g protein per serving 🙂 Amazing recipe!
jeanne bayley says
Want to make these for a breakfast I am serving on ski bus. Will be making about 50 so want to make ahead and freeze. Any suggestions on how to reheat–oven ? temp and how long, Not sure I can micro that many. Thank you!
Paula says
I would freeze on a sheet tray so they stick together. After frozen place in a zip top bag and squeeze the air out. To reheat, place on a sheet tray and thaw. cover with alumnim foil. Preheat oven to 350 and bake 15 to 20 minutes.
Paula says
That should be *so they don’t stick together.
Christina says
I really, REALLY hate the texture of oatmeal. Can you describe for me, at all, what the texture of these would be like? I have been reluctant to try baked oatmeal because I don’t want to waste the ingredients only to find out I still don’t like the texture.
Paula says
They are like muffins with a lot of texture. They are made with old fashioned rolled oats which are very different than instant oats. Old fashioned oats are course and ‘chewy’ whereas instant oats are ‘mushy’. I’m not sure which texture you are referring to. I really want you to try my recipes, but in all honesty, I think probably this may not be a recipe that you like. You may like a more traditional muffin. I have this Skinny Blackberry Muffin that you can use blueberries in that you may like. https://www.callmepmc.com/skinny-blackberry-muffins/
Frances Walker says
I can’t stand the Oatmeal texture either. A friend made them and I LOVE them!!
Lindsey says
Hello! Quick question..could you make these into mini muffins? If so, what would you cook them at and for how long? Thanks!!
Joan says
I make them as mini muffins with the same directions for my toddler. Works wonderfully. 🙂
Julia says
Hi
How many would you eat per serving? This recipe makes 5 so would that be 5 servings?
Paula says
I would eat one per serving. They heavy/hearty so very filling.
Gin says
These are delicious. Do u know the nutritional facts? ??
Dawn says
Good Morning!
I found your recipe just a few minutes ago while searching on Yummly. These look wonderful, and I definitely want to try them! I have 2 questions – 1) could you use other fruit, such as cranberries (fresh or craisins), and 2) would these store for me to have them as breakfast for the week?
Thanks!
Dawn
Liz says
I made some with raspberries and dark chocolate chips that were delicious! I just put half batter in the cups, put the fruit in and then filled the rest of the way. I also used blackberries, but haven’t tried that one yet!
Theresa says
Hi,
I just want to clarify the oatmeal….it is already cooked, is that correct? I’m assuming since you said oatmeal instead of oats. Recipe looks delicious.
Thank you!
Paula says
Theresa, no the oats aren’t cooked. It’s one cup uncooked old-fashioned rolled oats. I’ll clarify that in the recipe. Thanks
Karis says
I’ve been addicted to these for weeks 🙂 I was wondering if you thought the banana could be replaced with apple sauce?
Thank you
Paula says
I haven’t tried it with apple
sauce, but I bet it would work beautifully
amy says
I can not get enough of these. Made a tripple batch of these so I could freeze some.
Julie @ Runnnig in a Skirt says
Love these! They look like a great way to start off the day!
Megan - The Emotional Baker says
These are perfect! I especially love the small batch! What a great spring breakfast!