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.
CAN I MAKE IN A CASSEROLE DISH?
Of course, you can make this in a 9×9-inch baking dish if you prefer. The baking time will be 35 to 40 minutes.
HOW DO I STORE THESE BAKED OATMEAL CUPS?
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.
HOW DO I SERVE BAKED 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 CUP TIPS
This recipe makes five muffin-size 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 the recipe. There is no flour in these muffins!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Healthy Slow Cooker Oatmeal
- Strawberry Muffins with Almond Milk and Coconut Oil
- Honey Cornbread Muffins
- Strawberry Cream Muffins
- Blueberry Mango Overnight Oats
- Blueberry Banana Bread
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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
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!!