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Baked Blueberry Oatmeal Cups Recipe

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4.2 from 3 reviews

Delicious and healthy Baked Blueberry Oatmeal Cups that are perfect for a quick breakfast or snack. Made with ripe bananas, oats, blueberries, and natural sweeteners, these cups are moist, flavorful, and easy to prepare. They are baked to perfection and offer a wholesome way to start your day or enjoy on the go.

Ingredients

Wet Ingredients

  • 1 large ripe banana
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 1 cup + 2 tablespoons milk (dairy or non-dairy)
  • 1/4 cup nut butter of choice (almond recommended)
  • 1 egg
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup rolled oats
  • 1 1/2 cups quick oats
  • 1/4 cup sliced almonds
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt

Fruit

  • 1 1/2 cups blueberries

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the oatmeal cups.
  2. Prepare muffin tin: Line a 12-cavity muffin tin with liners and set aside for easy removal and cleanup.
  3. Mash banana: In a medium mixing bowl, mash the ripe banana until smooth to form the natural base for sweetness and moisture.
  4. Whisk wet ingredients: Add the applesauce, maple syrup, milk, nut butter, egg, and vanilla extract to the mashed banana and whisk thoroughly until the mixture is smooth and uniform.
  5. Add dry ingredients: Into the wet mixture, fold in the rolled oats, quick oats, sliced almonds, baking powder, cinnamon, and salt with a rubber spatula, mixing gently but thoroughly to combine.
  6. Incorporate blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
  7. Scoop batter into muffin tin: Divide the batter evenly among the prepared muffin liners, filling each cup to the top for nice, tall oatmeal cups.
  8. Bake: Place the muffin tin in the oven and bake for 23-28 minutes or until a toothpick inserted into the center of a cup comes out clean, indicating they are fully cooked.
  9. Cool and serve: Allow the oatmeal cups to cool in the pan for a few minutes, then transfer them onto a wire rack to cool completely before serving or storing.

Notes

  • For a vegan version, substitute the egg with flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and nut butter without animal products.
  • Ensure not to overmix blueberries to prevent staining the batter.
  • These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
  • Feel free to swap blueberries with other berries or fruit of your choice.

Find it online: https://glowcooks.com/baked-blueberry-oatmeal-cups-recipe/