Easy Baked Oatmeal Cups with Blueberries
These Easy Baked Oatmeal Cups with Blueberries are soft, naturally sweet, portable, and perfect for breakfast or a healthy snack. They’re meal-prep friendly and can be made with dairy or non-dairy ingredients.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 12 oatmeal cups
Ingredients
- 2 cups rolled oats
- 1 cup milk (dairy or unsweetened almond, oat, or soy milk)
- 2 ripe bananas, mashed
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup fresh blueberries
- Cooking spray or a little oil for the muffin tin
Optional Add-Ins
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- ¼ cup unsweetened shredded coconut
- ½ teaspoon nutmeg
- 2 tablespoons hemp hearts
- Dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin.
- Mash bananas in a large mixing bowl.
- Add eggs, milk, vanilla, and maple syrup. Whisk until smooth.
- Stir in oats, baking powder, cinnamon, and salt.
- Fold in most of the blueberries, saving a few for topping.
- Divide mixture evenly among muffin cups.
- Top each cup with a few extra blueberries.
- Bake for 25–30 minutes, until the tops are golden and set.
- Cool in the pan for 5 minutes before removing.
- Enjoy warm or allow to cool completely for storage.
Tips
- Use overripe bananas for the best sweetness.
- Frozen blueberries can be used without thawing.
- For extra protein, mix in ½ cup vanilla protein powder and add a splash of milk if needed.
- Sprinkle oats on top before baking for extra texture.
Storage
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 3 months.
- Reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 5–8 minutes.
Nutrition (Approximate Per Cup)
- Calories: 145
- Protein: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 8g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 31mg
- Sodium: 120mg
- Potassium: 220mg
Nut Information
Nut-Free Version: ✅ Yes, when made with dairy milk or certified nut-free oat/soy milk.
Contains Tree Nuts If:
- Almond milk or other nut-based milk is used.
- Nuts are added as toppings or mix-ins.
Peanut Information:
- Recipe contains no peanuts unless peanut butter is added.
Allergy Tips:
- Use certified gluten-free oats if serving someone with celiac disease.
- Check labels on baking powder, vanilla, and non-dairy milk for cross-contamination warnings.
- Avoid adding nuts if preparing for someone with tree nut allergies.
Frequently Asked Questions (Q&A)
Q: Can I use quick oats?
A: Yes. The texture will be slightly softer than with rolled oats.
Q: Can I make these vegan?
A: Yes. Replace the eggs with two flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use plant-based milk.
Q: Can I use frozen blueberries?
A: Absolutely. Add them frozen to prevent excess moisture.
Q: Can I make these without bananas?
A: Yes. Replace the bananas with 1 cup unsweetened applesauce or pumpkin puree.
Q: Are these gluten-free?
A: Yes, if you use certified gluten-free rolled oats.
Q: Can I reduce the sugar?
A: Yes. Very ripe bananas provide plenty of natural sweetness, so you can reduce or omit the maple syrup.
Q: Can I add protein powder?
A: Yes. Add about ½ cup protein powder and increase the milk by 2–4 tablespoons if the batter becomes too thick.
Q: Can I meal prep these?
A: Yes. They’re ideal for meal prep and freeze well for quick breakfasts.
Q: What toppings go well with these?
A: Greek yogurt, almond butter, peanut butter, fresh berries, honey, or a drizzle of maple syrup.
Q: Are these kid-friendly?
A: Yes. They’re naturally sweet, soft, and easy for kids to enjoy as breakfast or a lunchbox snack.
