Baked Blueberry Oatmeal Cups

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.

Estimated reading time: 5 minutes

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 keeping it, you’ll never replace it, and you’ll help the environment by not printing it.)

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 add 1/4 teaspoon ground cinnamon for flavor if you want.

You can use any fruit cubed into small pieces or nuts that you like.

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 satisfy my craving for carbs, but they don’t make me want to eat desserts for the entire remainder of the day!

Can I Use Steel-Cut Oats?

No, you need to use rolled oats or quick oats. They are the only types of oats that will work in this recipe.

What can I use instead of bananas?

You can substitute applesauce for the bananas.

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

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

4.91 from 93 votes

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Prep Time: 5 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 22 minutes minutes

Servings: 5 servings

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Equipment

• Bowls
• silicone spatula
• muffin pan
• potato masher
• cupcake liners
• 2 Tablespoon spring-release scoop
• measuring cups and spoons

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.

Video

Notes

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

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.

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Paula Jones is the founder, creator, and cook at CallMePMc.com, where she provides simple recipes & time-saving strategies for nutritious & delicious meals for your family. Born and raised in the South, Paula, or PMc as her friends call her, understands that many life events happen around the dinner table, & she wants you to enjoy that time in the kitchen & around the table stress-free with your family and friends. You’ll enjoy a variety of recipes at CallMePMc.com, from updated Southern classics, to practical, healthy, and indulgent. Learn more about Paula.