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
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.
- 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 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.
- 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 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 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 baked blueberry banana oatmeal cups (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
Tools you’ll need to make
- Bowl (put them in your Walmart cart)
- Spatula
- muffin tin (we love this good quality muffin pan)
- potato masher
- large spring-release scoop
- cupcake liner (optional)
Have you tried this recipe? Consider giving it a 5-star rating below!
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.
- 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.
Love these! My fifth batch is in the oven. Maybe next time I will try using applesauce (unsweetened).
I have made hundreds of these, adding a bit of cinnamon. They freeze well, too. A wonderful recipe!
I’m so happy you like them. Thank you for commmenting and letting me know. I love to hear this.
These look amazing and I plan to make some as soon as I get some blueberries. Could I substitute chopped cherries for the blueberries and add a few slivered almonds? I could have the recipe work for both.
yes, they’ll be wonderful!
Can’t wait to try these. How many muffins does this make. I want to make sure I make enough for our group. Thanks
5 muffins
This is my second time in less than two weeks baking these muffins!!! I have the second batch baking in the oven at this very moment, and cannot wait until they are cooled so we can enjoy them, again. They are wonderful. I followed the directions as written, and they are perfect!
The ugly banana sitting on my counter finally found it’s purpose! I’ve been wanting to try this recipe for awhile and I’m so happy I did! Thank you for sharing. I may need to start eating gluten free so I’m experimenting and I’m a picky eater to boot.
My 5 star rating is based on just a couple tweaks: I added 1/4ts salt (I must have salt in my baked goods!), didn’t measure banana; just used a large, very over ripe one, 1C fresh blueberries, and eyed some chopped walnuts in (probably 1/2C) I used liners in the muffin tin and baked as directed.
Just tried one warm with a little butter and I’ll definitely make them again. It’s such a versatile recipe too if trying to eat gluten free or cutting out extra sugar. I may try a pinch of cinnamon next time. Thanks again!
I’m so happy you enjoyed it!
Delicious 🤤 I used mixed frozen berries because that is all I had and sprinkled cinnamon on top before baking.. Thank you for such a healthy easy to make yummy breakfast.
I made these oat cups today. I substituted cinnamon for the vanilla! They turned out great !
The blueberry oatmeal cups were amazing. Next time I made them I will put more blueberries and some cinnamon.
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.
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!
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. 🙂
It’s 1 cup
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.
Love that!!
Have you tried with steel cut oats & if so do I need to make an adaptations? TIA
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.