Description
Soft and chewy baked oatmeal cups packed with sweet ripe bananas and juicy blueberries. These make-ahead breakfast bites are wholesome, portable, and naturally sweetened.
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large mixing bowl, mash the bananas until smooth.
- Add the oats, baking powder, cinnamon, and salt and stir to combine.
- In a separate bowl, whisk together the egg, milk, honey (or maple syrup), and vanilla extract.
- Pour the wet ingredients into the oat mixture and stir until fully combined.
- Gently fold in the blueberries.
- Divide the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use maple syrup instead of honey for a fully dairy-free option when paired with plant-based milk.
- Frozen blueberries can be used; add them directly from frozen to prevent bleeding.
- Store in an airtight container in the refrigerator for up to 4 days.
- These oatmeal cups freeze well and can be reheated in the microwave for a quick breakfast.
- Serve warm with yogurt, nut butter, or a drizzle of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
