Blueberry Oatmeal Cups

Name: Blueberry Oatmeal Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 ripe bananas (260 g); 2 tbsp maple syrup (30 g); 1/4 cup peanut butter or almond butter (60 g); 1 tsp vanilla extract; 2.5 cups rolled oats (250 g); 2 tbsp ground flax (14 g); 1/4 tsp salt, optional; 1 tsp cinnamon, optional; 1 cup fresh blueberries (140 g)

posted: 03/29/21 — updated: 01/06/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·★★★★★5 from 4 reviews

These vegan baked blueberry oatmeal cups are so easy to make with just a few healthy ingredients they’re sure to be a new weekly staple the whole family will love!

Stack of 3 baked blueberry baked oatmeal cups on a cooling rack.

Table of Contents

About this Recipe

These yummy baked cups are perfect for a convenient, portable snack or breakfast. You can eat them like a muffin or warm them up in a bowl and top them with milk or yogurt, fresh berries and banana.

I love having them on hand for when hunger strikes, they’re great for a pre-workout snack and for kids of all ages too!

The texture is a mix between a muffin and baked oatmeal and while made with just 7 simple, wholesome ingredients they make a delicious and satisfying snack. You will love this wholesome, feel-good recipe!

Highlights

dietary needs: vegan, gluten-free, oil-free, can be nut-free
easy to make in under 30 minutes
just one bowl needed for easy clean up
great for kids of all ages
make a great portable, convenient snack

What You’ll Need

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Visual of ingredients for blueberry baked oatmeal cups labelled with text overlay.

Banana: Use just ripe banana. They don’t have to be totally brown, anything from completely yellow to a few brown spots is perfect.
Maple syrup: Just a touch of added sweetness! You can substitute agave syrup or honey if you like.
Peanut Butter: Any nut butter works here. If you need the recipe to be nut-free, use sunflower seed butter or tahini.
Rolled Oats: Old fashioned rolled oats or large flake oats work best for texture. You could use quick oats if you like but I prefer rolled oats here.
Flax: These help bind everything together without the need for eggs or other binders. Make sure you use ground flax and not whole flax seeds.
Blueberries: Use fresh blueberries or swap them for chopped strawberries, raspberries or black berries. Pitted and diced cherries or peaches would be good too!

How to Make Them

Before You Start: Preheat the oven to 350 F and prepare a 12-piece baking pan with a light coating of non-stick cooking spray.

Step 1. Add the banana to a bowl and mash into a smooth paste using a fork or immersion blender.

Hand mashing banana with a fork in a glass mixing bowl.

Step 2. Add the peanut butter, maple syrup and vanilla to the bowl and mix until smooth and combined.

Hand pouring maple syrup into a bowl of mashed banana.

Mashed banana and peanut butter mixed together in a glass mixing bowl.

Step 3. Add the flax, oats, cinnamon, salt and blueberries and gently mix into a thick dough, taking care not to mash the blueberries as you mix.

Adding blueberries to a bowl of mashed banana and oats.

Oatmeal banana with blueberries in it in a glass mixing bowl.

Step 4. Divide the mixture between 12 muffin tins. Try to keep the blueberries well distributed so they don’t end up in clumps at the bottom of each up. Press each cup down flat.

Hand using a measuring up to scoop batter into a muffin tin.

Two hands pressing oatmeal cup dough into a 12-cup muffin tin.

Step 5. Bake for 20 minutes, let cool in the pan for at least 15 minutes before popping them out with a knife and onto a cooling rack to finish cooling.

Hand using a knife to remove an oatmeal muffing from a 12-cup muffin pan.

12 blueberry oatmeal cups sitting on a baking cooling rack.

Enjoy as is, with your favourite spread or warmed in a bowl topped with milk or yogurt for a wholesome breakfast or snack!

A small blueberry oatmeal cup cut in half and spread with peanut butter on a plate.

H

Let cool completely before storing.
Room Temperature: Store in a sealed container for up to 4 days.
Fridge: Store in a sealed container for up to 1 week.
Freezing: Store in a sealed container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge or microwave before enjoying.

Overhead view of a plate of blueberry oatmeal cups.

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