Irresistible Blueberry Banana Baked Oatmeal Cups

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Blueberry Banana Baked Oatmeal Cups are your new best friend on mornings when you want homemade vibes without the drama. They smell like a bakery, taste like nostalgia and fruit had a very responsible baby, and they travel well. Bring them to work, hide them from roommates, or just eat three for “research.”

Want to pair these with other snack ideas while hosting brunch? Check out this roundup of summer appetizers for fast wins that make you look like you planned everything months in advance. FYI these muffins freeze beautifully, so make a batch and life will feel chill for days.

Why This Recipe is Awesome

• It uses simple pantry stuff that you probably already own. No rare spice hunts.
• It is forgiving. Mess it up? Still tasty. Seriously idiot proof.
• It makes breakfast portable. Eat with one hand while you scroll your phone.
• It sneaks fruit and whole grains into your day without feeling like health food.
• You can customize it like a breakfast DJ. Swap add-ins, swap milk, go wild.

Plus, these cups bake fast and clean up faster. You get warm bites of banana and blueberry with a soft, slightly chewy oat texture. That is a breakfast win that does not require a cape.

Ingredients You’ll Need

• 2 ripe bananas, mashed. Let them be spotty. They do the sweet heavy lifting.
• 2 cups rolled oats. Not instant please. We want texture.
• 1 cup milk (or almond milk). Any milk you like works.
• 2 eggs. They help everything hold together.
• 1 teaspoon vanilla extract. Little luxury move.
• 1 teaspoon baking powder. For a slight lift.
• 1/2 teaspoon cinnamon. Warmth, always.
• 1/4 teaspoon salt. Balances sweetness. Do not skip.
• 1 cup blueberries. Fresh or frozen. Both are fine.
• Honey or maple syrup (optional for sweetness). Add only if your bananas are shy.

Yes that is it. No weird syrups or tools required. If you want to be fancy, top with chopped nuts or a smear of nut butter later. IMO that is a moral obligation.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin. Get this done first. It saves you from pan drama later.
2. In a bowl, mix the mashed bananas, oats, milk, eggs, vanilla, baking powder, cinnamon, and salt until well combined. Stir until everything looks like an even, slightly lumpy batter.
3. Gently fold in the blueberries. If you use frozen berries, toss them in a bit of oats first to avoid staining the batter too much.
4. Divide the mixture evenly into the muffin tin cups. Fill to about three quarters full unless you love overflow.
5. Bake for about 20-25 minutes, or until the tops are golden and set. Use a toothpick or fork to test. If it comes out mostly clean you are golden.
6. Let cool slightly before removing from the tin. Give them five to ten minutes. They firm up and behave better.
7. Serve warm and enjoy! Slather with yogurt, drizzle with honey, or just eat plain like a champion.

{image_2}

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat and your cups will rise properly.
• Using underripe bananas. They add sweetness and flavor. Pale bananas do not care.
• Overmixing. Stir until combined. Overmix and your texture turns sad.
• Piling batter too high. Overflow muffins are chaotic but avoidable.
• Ignoring the cool down time. Let them rest a bit so they do not crumble when you steal one.
• Baking frozen berries directly without a little help. They can bleed, turning your whole batch uniformly purple in a way that is pretty but confusing.

Alternatives & Substitutions

• No eggs? Use 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water per egg and let sit for 5 minutes. Works well.
• Out of rolled oats? Quick oats can work, but texture will change. Steel cut oats need extra liquid and time. If you want to try steel cut, see other recipes for exact swaps.
• Dairy free? Use almond, oat, soy, or coconut milk. All approved.
• Want more protein? Stir in a scoop of protein powder or add a tablespoon of peanut butter to the batter.
• Blueberries not your jam? Swap for raspberries, chopped strawberries, or chocolate chips if you are feeling rebellious.
• Need nut free? Use sunflower seed butter or skip any nuts. For a nut butter idea see the recipe inspiration in the conclusion.

My take is keep it simple first. Once you nail the base, experiment. Trust me you will want to.

{image_1}

FAQ (Frequently Asked Questions)

Q Is it okay to use frozen blueberries?
A Yup. Toss them in a little flour or oats before folding in to reduce bleeding. They bake fine and give juicy pockets.

Q Can I make these ahead of time and reheat?
A Absolutely. Microwave for 20-30 seconds or reheat in a 300 degree oven for 10 minutes. They revive nicely.

Q How long do they keep in the fridge?
A 4 to 5 days, sealed. If they sit longer, freeze them. They thaw quickly and still taste great.

Q Can I make a big tray instead of muffins?
A Sure. Press the batter into a small baking dish and bake a bit longer. Check for set center with a toothpick.

Q Do I need sugar?
A Not really if your bananas are ripe. Add honey or maple syrup if you want extra sweet. Taste the batter, not raw eggs though.

Q Can kids help make these?
A Totally. Kids can mash bananas, fold in berries, and fill the tins. Mess is optional but encouraged.

Q What if I want them extra moist?
A Add a tablespoon of yogurt or applesauce. You can thank me later.

Final Thoughts

You just made something that smells expensive and takes five minutes of effort. Win. These Blueberry Banana Baked Oatmeal Cups balance comfort and convenience like a culinary multitool. Make them for breakfast, an on the go snack, or to impress a coworker with minimal effort. Pro tip stash extras in the freezer and reclaim busy mornings like a pro.

Now go impress someone or just yourself. You earned this.

Conclusion

If you want nut free baked oatmeal ideas try this SunButter Baked Oatmeal Cups | Feasting on Fruit for a twist. If you are curious about baking with different oat textures see this guide to Baked Oatmeal with Steel Cut Oats | Alexandra’s Kitchen for a sturdy, chewy take.

Enjoy your baking adventures and remember to hide a few for snack emergencies.

Blueberry Banana Baked Oatmeal Cups

---

• Author: admin
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious and portable baked oatmeal cups featuring ripe bananas and blueberries, perfect for breakfast or a snack.

---

Ingredients

Scale 1x2x3x

• 2 ripe bananas, mashed
• 2 cups rolled oats
• 1 cup milk (or almond milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup blueberries
• Honey or maple syrup (optional)

---

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a bowl, mix the mashed bananas, oats, milk, eggs, vanilla, baking powder, cinnamon, and salt until well combined.
3. Gently fold in the blueberries.
4. Divide the mixture evenly into the muffin tin cups, filling to about three-quarters full.
5. Bake for about 20-25 minutes, or until the tops are golden and set.
6. Let cool slightly before removing from the tin. Serve warm and enjoy!

Notes

These oatmeal cups freeze beautifully. If using frozen blueberries, toss them in a bit of oats first to avoid staining the batter.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 7g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 30mg

Keywords: baked oatmeal, breakfast, healthy snacks, blueberry banana, easy recipe