Introduction to Blueberry Banana Baked Oatmeal Cups
I’m a mom on the go, so this is my kind of breakfast. Quick, healthy breakfast foods for the win! Hence the reason why I LOVE making Blueberry Banana Baked Oatmeal Cups. Not only are they tasty, but they fare well for those busy mornings when time gets away from me faster than I can brew my coffee.
Cupcakes are best when naturally sweetened with ripe bananas and blueberries, along with wholesome oats. Ideal for breakfast on-the-run or when having a leisurely weekend brunch, these ones will win your family over. So, here’s the yummy yet simple recipe!
Why You’ll Love This Blueberry Banana Baked Oatmeal Cups
These Blueberry Banana Baked Oatmeal Cups are my go-to breakfast for so many reasons! First off, they are incredibly easy to whip up, even on the busiest mornings. The perfect blend of flavors makes them a hit with kids and adults alike. Plus, they’re packed with nutrients, giving you a healthy start to your day. What more could you ask for from a delightful breakfast treat?
Ingredients for Blueberry Banana Baked Oatmeal Cups
Gathering the right ingredients is the first step to creating these delightful Blueberry Banana Baked Oatmeal Cups. Each element contributes to the wholesome flavor and wholesome goodness. Here’s what you’ll need:
- Old-fashioned rolled oats: These are the backbone and offer a hearty texture that fills you up.
- Baking powder: This magical ingredient helps the cups rise, making them light and fluffy.
- Salt: Just a pinch enhances the sweetness and balances the flavors.
- Cinnamon: This warm spice adds comfort and a hint of sweetness without extra sugar.
- Mashed bananas: Ripe bananas provide natural sweetness and moisture; they bind everything together beautifully.
- Egg: This acts as a binder, holding the mixture together, creating a satisfying bite.
- Vanilla extract: A dash of vanilla adds depth, making every muffin taste gourmet.
- Honey (or maple syrup): Both sweeteners give that lovely touch of sweetness you crave without refined sugars.
- Almond milk (or any milk of your choice): This creamy liquid keeps everything moist. You can also swap it for oat milk for a richer flavor.
- Blueberries: Fresh or frozen, these little gems burst with flavor and antioxidants, making the cups irresistible.
For exact measurements, check the bottom of this article; they’re available for easy printing. Now that you’re prepped, let’s get cooking!
How to Make Blueberry Banana Baked Oatmeal Cups
Now that we have our ingredients ready, it’s time to bring these scrumptious Blueberry Banana Baked Oatmeal Cups to life! Follow these simple steps, and you’ll be enjoying your homemade treats in no time.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F. This is essential for ensuring that your oatmeal cups bake evenly. While the oven warms up, prepare your muffin pan by greasing it with baking spray or lining it with paper liners. I’ve found that liners make for easy cleanup!
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, egg, honey (or maple syrup), vanilla extract, and almond milk. I like to whisk everything together until it’s well blended. The mixture shouldn’t be lumpy; smooth and creamy is the goal here. This step is where the sweetness and flavor start to develop!
Step 3: Combine Dry Ingredients
In another bowl, mix the rolled oats, baking powder, salt, and cinnamon. Whisk these dry ingredients until they are fully combined. This blend gives your oatmeal cups that wholesome taste and texture. Gradually add this dry mix to your wet ingredients. Stir gently until everything is evenly mixed. Don’t be afraid to get your hands involved if you need to!
Step 4: Fold in the Blueberries
Now comes the fun part! Gently fold in the blueberries into your batter. Whether you choose fresh or frozen, these beauties will create delightful bursts of flavor in every bite. Just be cautious if you’re using frozen; they can bleed a little color, making your mixture a lovely shade of purple.
Step 5: Fill the Muffin Cups
Using a scoop or spoon, fill each muffin cup about 3/4 full. If you’re feeling fancy, add a couple of extra blueberries on top for a pop of color. Trust me, aesthetics matter, especially when trying to woo the family!
Step 6: Bake to Perfection
Slide the muffin pan into your preheated oven, and let them bake for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, you’re good to go! Just a little tip: if you use frozen blueberries, you might need to add a few extra minutes.
Step 7: Cool and Store
Once they’re done, cool the oatmeal cups in the pan for about 5 to 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Once they’ve cooled, store them in an airtight container in the fridge for up to five days. They also freeze beautifully if you want to keep some for later!
And voilà! Your Blueberry Banana Baked Oatmeal Cups are ready to be devoured. Enjoy them as a breakfast treat or a nutritious snack any time of day!
Tips for Success
- Always use ripe bananas; they add the best sweetness and flavor.
- If you like a bit of crunch, sprinkle some chopped nuts on top before baking.
- For an added flavor twist, try a pinch of nutmeg or some chia seeds!
- Don’t overmix the batter; a few lumps are okay to keep the loveliness.
- Reheat leftovers in the microwave for a warm, cozy treat!
Equipment Needed
- Muffin pan: A standard muffin tin works perfectly, but you can use silicone molds for easy removal.
- Mixing bowls: A large bowl for wet ingredients and a smaller one for dry ingredients.
- Whisk: A simple whisk will do, but a hand mixer makes blending quicker.
- Scoop or spoon: For filling the muffin cups with batter.
Variations
- Nutty Delight: Add a handful of chopped walnuts or pecans for a delicious crunch and extra protein.
- Chocolate Chip Bliss: Mix in some dark chocolate chips for a sweet treat that chocolate lovers will adore.
- Dairy-Free Option: Use almond milk or coconut milk to keep this recipe fully dairy-free.
- Vegan Swap: Omit the egg and replace it with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
- Spiced Fruit Mix: Swap blueberries for diced apples or peaches, adding a fun new twist to your oatmeal cups.
Serving Suggestions
- Pair your Blueberry Banana Baked Oatmeal Cups with a dollop of Greek yogurt for added creaminess and protein.
- Enjoy them alongside fresh fruit like sliced strawberries or a tangy orange.
- For a drink, serve with a glass of cold almond milk or a cozy cup of herbal tea.
- Garnish with a sprinkle of cinnamon for a lovely presentation.
FAQs about Blueberry Banana Baked Oatmeal Cups
Can I make these oatmeal cups gluten-free?
Absolutely! Just swap out the rolled oats for certified gluten-free oats. Your Blueberry Banana Baked Oatmeal Cups will still turn out delicious!
How do I store leftovers?
These oatmeal cups store beautifully! Place them in an airtight container in the fridge for up to five days. You can also freeze them for longer storage; just reheat before serving!
Can I use frozen blueberries?
Yes, frozen blueberries work great! Just note that they may require an extra minute of baking time. Plus, they’ll add a lovely burst of color to your cups.
How can I make these oatmeal cups less sweet?
If you prefer a less sweet version, reduce the honey or maple syrup. You can also use unsweetened applesauce instead of some of the sweetener to cut down on sugar.
What are some good add-ins for these oatmeal cups?
You can experiment with various add-ins like chopped nuts, seeds, or even dark chocolate chips. These additions can add delightful flavors and textures to your Blueberry Banana Baked Oatmeal Cups.
Final Thoughts
Creating these Blueberry Banana Baked Oatmeal Cups has been a joyous journey in my kitchen, blending the charm of simplicity with health benefits. They are more than just breakfast; they become part of the morning routine, providing energy and happiness with every bite. I love how they bring my family together—everyone eagerly waiting to taste them fresh out of the oven. Each cup tells a story of love and nourishment! So, whether you’re a busy mom or a professional, these oatmeal cups are sure to brighten your day and make mornings feel a little more special.
Print
Blueberry Banana Baked Oatmeal Cups
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Banana Baked Oatmeal Cups are a healthy and delicious breakfast option that combines the sweetness of bananas and blueberries with the hearty goodness of oats.
Ingredients
- 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 the oven to 350 F, and grease the standard muffin pan with baking spray, or line it with paper liners, and set aside.
- In a large bowl, combine mashed bananas, egg, honey, vanilla, and milk. Whisk everything well.
- Add a mixture of old-fashioned rolled oats, salt, baking powder, and cinnamon. Whisk until evenly combined.
- Finally, fold in blueberries.
- Fill each muffin cup about 3/4 full (almost to the top). You can add a few extra blueberries on top for decoration.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If you use frozen blueberries, you may need a few more minutes.
- Cool for 5-10 minutes in the pan then transfer to a rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Feel free to substitute honey with maple syrup for a vegan option.
- These oatmeal cups can be frozen for longer storage; simply reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
