Description
These Blueberry Banana Baked Oatmeal Cups are a delightful explosion of flavors and textures, perfect for busy mornings or as a nutritious snack. Enjoy the harmonious blend of creamy banana and juicy blueberries encased in wholesome oats.
Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mashed bananas (2–3 bananas)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup honey (or maple syrup)
- 2/3 cup almond milk (or milk of your choice)
- 1 and 1/2 cups of blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). This is important to ensure that your oatmeal cups bake evenly. You’ll know it’s ready when the oven indicator beeps.
- Grease a standard muffin pan with baking spray or line it with paper liners. This step is key to prevent sticking, ensuring your oatmeal cups come out effortlessly.
- In a large bowl, combine the mashed bananas, egg, honey, vanilla, and milk. Whisk everything together until smooth. You want a homogenous mixture without any lumps of banana.
- Add the dry ingredients: rolled oats, salt, baking powder, and cinnamon to the banana mixture. Whisk until everything is evenly combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the blueberries. This is where you can be a bit delicate; you want to keep the blueberries intact to avoid turning the batter purple.
- Fill each muffin cup about three-quarters full. This way, they won't overflow while baking. Optionally, you can sprinkle a few extra blueberries on top for a decorative touch.
- Bake in the preheated oven for 25-30 minutes. They’re done when the tops are golden brown and a toothpick inserted in the center comes out clean. If you’re using frozen blueberries, check for doneness at the 30-minute mark.
- Allow the cups to cool in the pan for 5-10 minutes, then carefully transfer them to a cooling rack. This step helps them set and makes them easier to remove from the pan.
- Store any leftovers in an airtight container in the fridge for up to 5 days. These oatmeal cups make a great grab-and-go breakfast!
- Prep Time: 10 mins
- Cook Time: 25-30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: One common mistake is overmixing the batter, which can lead to dense oatmeal cups. Mix just until combined for the best texture. Use a non-stick muffin pan or silicone muffin trays for easy release.