These family-friendly Blueberry Banana Baked Oatmeal Cups are delicious and perfect for breakfast, brunch or snacks. Made with all of my favorite oatmeal flavors like blueberry, banana, and peanut butter and baked into individual cups. They’re also gluten free and dairy free!
I think all parents know that it’s sometimes hard to find a breakfast that everyone enjoys in the morning. I’m pretty lucky because everyone in my family actually likes oatmeal, especially the baby. The morning routine has become a lot smoother since I discovered the convenience of baked oatmeal. These individual blueberry banana baked oatmeal cups are so easy to grab-and-go on busy mornings and can even be made ahead for meal prep. I hope you enjoy this recipe as much as my family does. Please leave a comment below or tag @withsweethoney on Instagram if you give them a try!
Ingredients For Blueberry Banana Baked Oatmeal Cups
- egg
- almond milk
- maple syrup
- vanilla extract
- medium banana
- peanut butter
- gluten free rolled oats
- baking powder
- cinnamon
- salt
- frozen wild blueberries
How To Make Blueberry Banana Baked Oatmeal Cups
I love how simple baked oatmeal cups are to make and can easily be made ahead of time to eat throughout the week.
- Preheat the oven to 350°F and spray a standard muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the egg, milk, maple syrup, and vanilla. Then add the mashed banana and peanut butter and mix until combined.
- In a separate bowl, mix together the oats, baking powder, cinnamon and salt.
- Add the dry ingredients into the wet ingredients and mix. Then, stir in the blueberries.
- Divide the batter into the 12 prepared muffin cups.
- Bake the oatmeal cups for 25-30 minutes.
- Remove from the oven and cool for about 10 minutes. Use a butter knife to loosen the edges from the pan before removing, if needed. Optional: Top with peanut butter and banana slices. Enjoy!
More Delicious Breakfast Recipes:
Blueberry Banana Baked Oatmeal Cups
Ingredients
- 1 egg
- 1 cup almond milk
- 2 tbsp maple syrup
- ¾ tsp vanilla extract
- 1 medium banana, mashed
- ¼ cup peanut butter
- 2-½ cup gluten free rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup frozen wild blueberries
Instructions
- Preheat the oven to 350°F and spray a standard muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the egg, milk, maple syrup, and vanilla. Then add the mashed banana and peanut butter and mix until combined.
- In a separate bowl, mix together the oats, baking powder, cinnamon and salt.
- Add the dry ingredients into the wet ingredients and mix. Then, stir in the blueberries.
- Divide the batter into the 12 prepared muffin cups.
- Bake the oatmeal cups for 25-30 minutes.
- Remove from the oven and cool for about 10 minutes. Use a butter knife to loosen the edges from the pan before removing, if needed. Optional: Top with peanut butter and banana slices. Enjoy!
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