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Call Me PMc

Cooking. Creating. Sharing

Baked Blueberry Oatmeal Cups

Apr.posted by Paula 119 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

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

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.

  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 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 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.

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 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!

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 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

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
4.85 from 51 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 5 servings

Ingredients

  • 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.
  • 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

I did not leave the flour out of the ingredient list, there is no flour in this recipe.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
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Comments

  1. Lynn says

    11.28.22 at 10:23 pm

    5 stars
    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.

    Reply
  2. Marsha Griffith says

    03.26.22 at 11:35 am

    5 stars
    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!

    Reply
  3. Mindy says

    01.23.22 at 3:33 pm

    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. 🙂

    Reply
    • Paula says

      08.05.22 at 5:11 pm

      It’s 1 cup

      Reply
  4. Andrea says

    12.18.21 at 9:20 am

    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.

    Reply
    • Paula says

      12.20.21 at 9:09 am

      Love that!!

      Reply
  5. Renee Williams says

    05.30.21 at 7:30 am

    Have you tried with steel cut oats & if so do I need to make an adaptations? TIA

    Reply
    • Paula says

      05.31.21 at 9:04 am

      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.

      Reply
  6. Teresa says

    06.20.20 at 6:47 pm

    I made these muffins great recipe.

    Reply
  7. April says

    05.25.20 at 8:50 am

    4 stars
    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.

    Reply
  8. Wen says

    02.11.20 at 9:08 am

    Would applesauce be a good replacement for the banana? We don’t care for banana. If not what would you recommend?

    Reply
    • Paula says

      02.14.20 at 6:23 am

      yes it would

      Reply
  9. Eday says

    11.06.19 at 9:50 pm

    How would you adjust the baking time for mini muffins?

    Reply
    • Paula says

      11.07.19 at 2:22 pm

      I’d bake at 350 for 12 to 15 minutes

      Reply
  10. Candice Smith says

    10.15.19 at 7:12 am

    If you put this batter in regular size muffin tins how would you adjust the baking time?

    Reply
    • Paula says

      10.16.19 at 7:02 pm

      This is a regular size muffin tin.

      Reply
  11. Sian says

    08.20.19 at 8:35 am

    Do you think these muffins would work with fresh mango instead of blueberries?

    Reply
    • Paula says

      08.21.19 at 7:17 am

      Yes, I think they would be wonderful!!

      Reply
      • Sian says

        08.21.19 at 12:25 pm

        Thank you, I’ll let you know how they taste.

        Reply
  12. Dorothy says

    07.28.19 at 11:36 am

    My diabetic husband enjoys these Baked Blueberry Oatmeal cups. I may try with applesauce instead of the bananas so I can eat them too.

    Reply
  13. Sheila Streicher says

    03.30.19 at 7:38 pm

    4 stars
    These are pretty good. I think they need a smidge of salt. And I would definitely double the recipe when you make it.

    Reply
    • Paula says

      03.31.19 at 8:07 am

      Thanks for the tips, Sheila.

      Reply
  14. Sarah says

    02.19.19 at 6:58 pm

    5 stars
    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 😊

    Reply
  15. Meghan says

    01.19.19 at 9:01 pm

    5 stars
    I made these and they are great!
    Can you please just add the nutrition facts!
    Thank you!

    Reply
  16. Dana says

    10.20.18 at 8:03 am

    5 stars
    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!

    Reply
    • Paula says

      10.21.18 at 3:00 pm

      Yes, refrigerate them if you don’t eat them the day of. You can also freeze.

      Reply
  17. Waleed Zahid says

    10.08.18 at 10:59 pm

    Could you please add nutrition facts to the recipe, if available. Much appreciated! They look delicious.

    Reply
  18. Belinda Rhoden says

    07.10.18 at 12:39 pm

    Hello,

    What can you substitute banana for? Greek yogurt or apple sauce?

    Thanks!

    Reply
    • Paula says

      07.11.18 at 3:07 pm

      Applesauce would be closer to the recipe as written with banana

      Reply
  19. Michelle E says

    07.08.18 at 3:49 pm

    5 stars
    These were amazing! I substituted the blueberries for strawberries. Thank you so much for sharing this recipe!!

    Reply
  20. Brittany says

    06.03.18 at 1:33 pm

    Would these freeze well? I was thinking these would be great for meal prepping while counting my macros!!!

    Reply
    • Paula says

      06.03.18 at 9:40 pm

      Yes, they can. Wrap tightly. I like to warm them by microwaving but you could warm in oven as well.

      Reply
  21. Tarah says

    05.29.18 at 4:09 pm

    5 stars
    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!

    Reply
  22. catherine says

    05.08.18 at 1:43 pm

    great. but does need a little salt

    Reply
  23. lori Gast says

    04.29.18 at 12:58 pm

    Do you have the nutritional info for this recipe. specifically serving size and calories??

    Reply
    • Paula says

      04.29.18 at 6:12 pm

      I don’t. I was told there’s a calculator online but have not looked it up and punched the ingredients in it

      Reply
  24. Walt Spadt says

    03.12.18 at 7:35 am

    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.

    Reply
  25. Pam says

    03.03.18 at 10:17 pm

    Hi, what would be the time and temp for mini muffins.

    Reply
    • Paula says

      03.07.18 at 7:25 pm

      At 350 F most mini muffins need from 10-13 minutes to bake. I have not made these in mini muffin form however

      Reply
  26. Renee Maguire says

    01.25.18 at 8:34 pm

    Is it vanilla essence that you used?

    Reply
    • Paula says

      01.26.18 at 1:32 pm

      Vanilla extract http://amzn.to/2GjWxqB

      Reply
  27. Terry says

    08.22.17 at 9:07 am

    Can you make these in the cupcake paper liners? I can’t wait to try this recipe. Thanks for sharing

    Reply
    • Paula says

      09.03.17 at 6:34 pm

      Yes, in fact I almost always use liners for easier clean up

      Reply
  28. Mich says

    08.12.17 at 10:54 am

    5 stars
    Hi , thanks for sharing but is it possible to bake it without eggs ? Or any other substitutes with eggs?

    Reply
    • Paula says

      08.13.17 at 9:24 am

      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.

      Reply
  29. Bridget Tyler says

    07.05.17 at 5:39 pm

    Have you tried adding peanut butter to these?

    Reply
    • Paula says

      07.06.17 at 8:33 am

      I have not, but it would probably be great

      Reply
  30. Laura says

    06.09.17 at 9:34 pm

    These look delicious! Would it work the same using steel cuts oats instead of the rolled oats??

    Reply
    • Paula says

      06.12.17 at 7:24 pm

      I had another person ask this. I haven’t tried steel cut but I don’ think they’d work with this recipe

      Reply
  31. Michelle says

    05.15.17 at 8:00 pm

    5 stars
    I’ve been making these for a while now and I just recently tried them with freeze dried blueberries!! SO GOOD!!

    Reply
    • Paula says

      05.18.17 at 4:24 pm

      Oh that sounds really good! I’ve had freeze dried strawberries, but not blueberries. I’ll have to look for those!

      Reply
  32. Melissa says

    05.03.17 at 11:15 am

    Not sure what I didn wrong but these came put super bland 😞
    I used frozen blueberries.

    Reply
    • Paula says

      05.04.17 at 12:45 pm

      maybe add a pinch of salt and maybe cinnamon

      Reply
  33. Jennifer says

    04.30.17 at 4:52 pm

    Do you refrigerate these or leave on the counter?

    Reply
    • Paula says

      05.02.17 at 1:30 pm

      I refrigerate, they are really moist so I thought refrigerating them would be best

      Reply
  34. Liz says

    04.29.17 at 3:36 pm

    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?

    Reply
    • Paula says

      05.02.17 at 1:31 pm

      or more applesauce

      Reply
  35. Brie says

    04.23.17 at 10:29 pm

    Im wondering if i cam use quick oats instead of old fashioned oats since i already have this in my pantry?

    Reply
    • Paula says

      04.25.17 at 7:05 am

      I think the quick oats will turn out mushy but you can try

      Reply
  36. Samantha says

    03.30.17 at 11:12 am

    My son is allergic to eggs would I be able to sub a flax egg or applesauce instead?

    Reply
    • Paula says

      04.03.17 at 1:36 pm

      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.

      Reply
      • Samantha says

        04.04.17 at 8:33 am

        Thank you! I will try it and see how it turns out!

        Reply
  37. Heather says

    03.25.17 at 10:51 am

    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.

    Reply
  38. Jan Savolainen says

    03.12.17 at 11:41 am

    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!

    Reply
    • Sherry says

      10.20.17 at 5:30 am

      On weight watcher calculator it comes up as 4 smart points per muffin

      Reply
  39. Mae says

    03.09.17 at 9:49 am

    Hi! How do we store these to stay fresh for the week? Thanks!

    Reply
    • Paula says

      03.10.17 at 9:26 am

      Hi Mae, I stored them in an airtight container in the fridge.

      Reply
  40. Heather says

    02.11.17 at 11:50 am

    Is there something else I can use besides bananas- we have an allergy in our house.

    Reply
    • Paula says

      02.11.17 at 2:39 pm

      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.

      Reply
  41. Michelle says

    02.06.17 at 6:42 pm

    I love these. Making them a second time but doubling the recipe! So quick and healthy!

    Reply
  42. Tracy Lynn says

    02.05.17 at 8:25 am

    Love this…I’m going to double the batch… this is perfect for days I need to be out the door early…..Thanks!! 🙂

    Reply
  43. Ellen Murphy says

    01.19.17 at 8:42 pm

    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……

    Reply
    • Paula says

      01.29.17 at 6:26 pm

      No, no liquid. They are moist as is and bind together

      Reply
  44. Rita Lindell says

    01.16.17 at 5:37 am

    How many WW points are these?

    Reply
    • Paula says

      01.16.17 at 7:46 pm

      I’m sorry, I don’t know. I’m not familiar with their point system.

      Reply
  45. Mary says

    12.11.16 at 1:03 pm

    I have an egg allergy. Do you think the flax seed egg replacement would work in this recipe. It sounds wonderful.

    Reply
    • Manda says

      06.06.17 at 3:37 pm

      That’s how I’ve made them. I also added some cinnamon. They turned out great! I love the small batch recipe!

      Reply
  46. Karen says

    11.13.16 at 6:13 am

    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!

    Reply
  47. Katie says

    10.15.16 at 9:42 pm

    Do you know what the calories per muffin would be? Cant wait to make these!!!

    Reply
  48. Feebee says

    09.21.16 at 11:14 am

    Can I use steel cut oats instead of old-fashioned?

    Reply
    • Skerr says

      11.23.16 at 10:48 am

      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.

      Reply
  49. Rose Ann says

    09.07.16 at 9:50 pm

    Can this recipe be doubled and baked in an 8×8 baking dish? Would the cook time be the same?

    Reply
  50. Faith Emerson says

    08.31.16 at 8:50 am

    What are the carbs in the blueberry oatmeal cups?

    Reply
    • Michell says

      04.30.17 at 6:41 pm

      How many calories are in one muffin? They look yummy! I would like to try them.

      Reply
  51. kentuckylady717 says

    08.26.16 at 6:54 pm

    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

    Reply
  52. Teresa Didriksen says

    06.20.16 at 3:28 pm

    How many muffins did it fill? You said servings is 5 does that mean that this recipe only filled 5 muffins to the top?

    Reply
    • Paula says

      06.20.16 at 3:47 pm

      yes, 5 muffins. Random I know, but the ingredient ratio was perfect at these amounts.

      Reply
  53. Mandy says

    04.30.16 at 12:16 pm

    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!

    Reply
  54. Amanda says

    04.24.16 at 2:06 pm

    Shoukd these be refrigerated or left it on the counter ok?

    Reply
  55. Allison says

    03.12.16 at 5:12 pm

    Has anybody tried adding protein powder to these?

    Reply
    • Jackie says

      03.23.16 at 5:23 am

      I just did..and chia seeds…I’ll let you know how they turn out…just popped them in the oven!

      Reply
  56. Cayla says

    03.01.16 at 4:44 pm

    This may be odd to ask, but how many bananas would give you a cup when mashed?

    Reply
    • Liz says

      06.03.16 at 9:10 am

      I got a cup out of 1.5 medium lbananas.

      Reply
  57. Michelle says

    02.12.16 at 12:47 am

    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

    Reply
  58. Sam says

    02.10.16 at 10:40 pm

    Just wondering if anyone had figured out approximate calories/fat/protein for this recipe? Thanks!

    Reply
    • Holly says

      02.26.16 at 10:12 pm

      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!

      Reply
  59. jeanne bayley says

    02.05.16 at 11:52 am

    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!

    Reply
    • Paula says

      02.07.16 at 4:03 pm

      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.

      Reply
      • Paula says

        02.07.16 at 4:04 pm

        That should be *so they don’t stick together.

        Reply
  60. Christina says

    02.02.16 at 6:15 pm

    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.

    Reply
    • Paula says

      02.02.16 at 7:08 pm

      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/

      Reply
    • Frances Walker says

      09.06.17 at 9:53 pm

      I can’t stand the Oatmeal texture either. A friend made them and I LOVE them!!

      Reply
  61. Lindsey says

    01.29.16 at 6:42 pm

    Hello! Quick question..could you make these into mini muffins? If so, what would you cook them at and for how long? Thanks!!

    Reply
    • Joan says

      02.08.16 at 5:48 pm

      5 stars
      I make them as mini muffins with the same directions for my toddler. Works wonderfully. 🙂

      Reply
  62. Julia says

    01.28.16 at 9:30 am

    5 stars
    Hi
    How many would you eat per serving? This recipe makes 5 so would that be 5 servings?

    Reply
    • Paula says

      01.28.16 at 11:43 am

      I would eat one per serving. They heavy/hearty so very filling.

      Reply
  63. Gin says

    01.20.16 at 7:05 pm

    These are delicious. Do u know the nutritional facts? ??

    Reply
  64. Dawn says

    10.24.15 at 7:33 am

    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

    Reply
    • Liz says

      06.03.16 at 9:14 am

      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!

      Reply
  65. Theresa says

    09.07.15 at 8:35 am

    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!

    Reply
    • Paula says

      09.07.15 at 8:46 am

      Theresa, no the oats aren’t cooked. It’s one cup uncooked old-fashioned rolled oats. I’ll clarify that in the recipe. Thanks

      Reply
  66. Karis says

    08.14.15 at 10:13 pm

    5 stars
    I’ve been addicted to these for weeks 🙂 I was wondering if you thought the banana could be replaced with apple sauce?
    Thank you

    Reply
    • Paula says

      09.07.15 at 8:45 am

      I haven’t tried it with apple
      sauce, but I bet it would work beautifully

      Reply
  67. amy says

    07.16.15 at 4:12 am

    I can not get enough of these. Made a tripple batch of these so I could freeze some.

    Reply
  68. Julie @ Runnnig in a Skirt says

    04.03.15 at 7:42 am

    5 stars
    Love these! They look like a great way to start off the day!

    Reply
  69. Megan - The Emotional Baker says

    04.01.15 at 6:28 am

    These are perfect! I especially love the small batch! What a great spring breakfast!

    Reply

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