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 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 baked blueberry banana oatmeal cups (blueberry muffins)!

 
Other Healthy Breakfast Recipes

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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 87 votes
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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.

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
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142 Comments

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

  1. 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

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

  3. 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!

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

  4. 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

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

    1. 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!

  6. 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!

    1. 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.

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