Baked Blueberry Oatmeal Cups
on Mar 29, 2021, Updated Aug 23, 2024
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These gluten-free and vegan baked blueberry oatmeal cups are easy to make with just 7 healthy ingredients in one bowl in 30 minutes.
About the 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 wholesome ingredients they make a delicious and satisfying snack. You will love this wholesome, feel-good recipe!
I also have these Vegan Chocolate Chip Baked Oatmeal Cups or Easy Vegan Banana Baked Oatmeal and Carrot Cake Baked Oatmeal if you don’t want to do cups.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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!
Step-by-Step Instructions
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.
Step 2. Add the peanut butter, maple syrup and vanilla to the bowl and mix until smooth and combined.
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.
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.
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.
Enjoy as is, with your favourite spread or warmed in a bowl topped with milk or yogurt for a wholesome breakfast or snack!
Storing Instructions
- 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.
More Oatmeal Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Baked Blueberry Oatmeal Cups
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
Instructions
- Preheat the oven to 350 F.
- Add the banana to a mixing bowl and mash into a smooth paste using a fork or immersion blender.
- Add the maple syrup, peanut butter and vanilla and mix until smooth.
- Add the rest of the ingredients and gently mix into a thick batter, taking care not to mash the blueberries as you mix.
- Divide the batter between 12 muffin tins (approximately 1/4 cup each), pressing each one down firmly until flat. They batter will come just below the top of each tin.
- Bake for 20 minutes then remove from the oven and let cool in the pan for at least 10 minutes.
- Run a knife along the edge of each cup to pop them out. Let cool completely on a cooling rack. Enjoy as is like a muffin, with your favourite spread or warmed in a bowl and topped with a splash of milk or yogurt, fresh berries and banana.
HI There!
I am excited to try this.
Can is use Raw Honey instead of Maple Syrup?
Thank you.
Yes you can.
YUM – Easy! My kiddos have been growing up with lots of your recipes. Now, as tweens, they still keep approving of all your stuff, these muffins included!
Aw, I love that so much. Thanks, Samantha!!
These are my now my go to muffin! Absolutely delicious. I was looking for a healthy alternative to the weekly banana bread I was making. I didn’t have fresh blueberries so I used frozen berries and they turned out just as I expected. Thank you!
That’s great! So happy to year you enjoy them.
These are sooo good! I made them exactly as written using frozen blueberries as I had some I was trying to use up. Turned out great and so quick and easy. I plan on making them again soon and going extra decadent by using chocolate chips 🙂
Amazing! So glad you enjoyed them!
Can I use frozen blueberries and if so, does that change the begin time?
Yes, you can use frozen blueberries. No change in baking time. Enjoy!
Everything was perfect!! I ended up making half the pan with blueberries and half of the pan without blueberries. I loved the ones with blueberries the best. They are so easy and fun to make! Can’t wait to take these on a road trip!
Hi! You mention cinnamon in the written part but no where does it appear in the recipe itself. How much cinnamon?
1 tsp, optional!