Blueberry Banana Baked Oatmeal Cups
These handheld Blueberry Banana Baked Oatmeal Cups combine the wholesome goodness of oats, ripe bananas, and juicy blueberries for a nutritious and delightful grab-and-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1 cup almond milk
- 1/4 cup honey (or maple syrup)
- 1 egg (or flax egg for vegan option)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by lightly greasing it or lining it with silicone muffin liners.
- Mash the ripe bananas until smooth. Carefully whisk in the almond milk, honey, egg (or flax egg), and vanilla extract until well combined.
- Mix the rolled oats with baking powder, cinnamon, and salt in a separate bowl. Gradually fold this dry mixture into the wet ingredients until just combined.
- Gently add the blueberries, ensuring they are evenly distributed in the batter.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the baked oatmeal cups to cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Use overripe bananas for maximum sweetness.
Find it online: https://breakfastrecip.com/blueberry-banana-baked-oatmeal-cups/