Description
These Blueberry Banana Baked Oatmeal Cups are a delightful fusion of creamy oats and juicy blueberries, creating a perfect breakfast treat. Each bite offers a warm, comforting texture with a hint of sweetness from ripe bananas, making them a wholesome start to your day.
Ingredients
- Oats: 2 cups rolled oats
- Bananas: 2 ripe bananas, mashed
- Blueberries: 1 cup fresh or frozen blueberries
- Milk: 1 cup almond milk (or any milk of choice)
- Eggs: 2 large eggs
- Maple Syrup: 1/4 cup pure maple syrup
- Baking Powder: 1 teaspoon baking powder
- Cinnamon: 1 teaspoon ground cinnamon
- Salt: 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, eggs, almond milk, and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Gently fold in the blueberries, being careful not to break them.
- Grease a muffin tin and evenly distribute the oatmeal mixture into each cup, filling them about 3/4 full.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes before removing from the tin.
Notes
- Make-ahead: These oatmeal cups can be prepared a day in advance and stored in the refrigerator.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Substitutions: Use any milk of your choice, and feel free to swap blueberries for other fruits like raspberries or chopped apples.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 150
- Sugar: 6 grams
- Sodium: 120 milligrams
- Fat: 4 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 30 milligrams
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