Name: Blueberry Banana Beaked Oatmeal Cups Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Jump to Recipe

If you’re searching for a healthy, energizing breakfast or snack that’s as delicious as it is easy to make, these Blueberry Banana Beaked Oatmeal Cups are about to become your new obsession. Overflowing with juicy blueberries and sweet banana, each cup is perfectly tender, naturally sweetened, and bursting with cozy flavors you’ll crave any time of day. They’re portable, freezer-friendly, and even picky eaters can’t resist them. Whether you grab one on a busy morning or enjoy a warm batch fresh from the oven, Blueberry Banana Beaked Oatmeal Cups are bound to brighten your routine.

Blueberry Banana Beaked Oatmeal Cups Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a quick look at the simple, wholesome ingredients that make Blueberry Banana Beaked Oatmeal Cups so special. Each one plays a key role in creating moist, flavorful oatmeal cups you’ll want to make again and again.

Old-fashioned rolled oats: These give the oatmeal cups lovely structure, nutty flavor, and hearty texture.
Baking powder: Helps lift the cups just enough for a soft, muffin-like crumb.
Salt: Just a dash deepens the flavor and balances the sweetness.
Cinnamon: Adds a warm, inviting spice that pairs perfectly with fruit.
Mashed bananas: Naturally sweet and ultra-moist, they let you use less added sweetener.
Egg: Binds everything together so the cups are sturdy yet tender.
Vanilla: Lends a dreamy, bakery-style aroma that enhances every bite.
Honey or maple syrup: Either option brings natural sweetness without refined sugar.
Almond milk (or milk of your choice): Adds moisture and keeps the cups creamy but light.
Blueberries (fresh or frozen): The star of the recipe! Bursts of fruitiness brighten each bite.

How to Make Blueberry Banana Beaked Oatmeal Cups

Step 1: Prep the Muffin Pan and Oven

Start by preheating your oven to 350 F. Lightly grease a standard muffin pan with baking spray, or line it with paper liners for easy cleanup. This little step prevents sticking and ensures your Blueberry Banana Beaked Oatmeal Cups pop out beautifully when they’re done.

Step 2: Whisk the Wet Ingredients

In a large bowl, mash your bananas until creamy, then add the egg, honey (or maple syrup), vanilla, and almond milk. Whisk these ingredients thoroughly until the mixture is smooth and well combined—the base for those signature banana-sweet notes.

Step 3: Stir in the Dry Ingredients

To the banana mixture, add the rolled oats, baking powder, salt, and cinnamon. Gently whisk everything together until the oats are evenly distributed and the batter comes together. The oats will soak up the moisture and start forming a hearty batter.

Step 4: Fold in Blueberries

Now for the magic! Fold in your blueberries, taking care not to overmix. If you’re using frozen berries, add them straight from the freezer to minimize purple streaks. Every cup will be studded with gemstone-like berries.

Step 5: Fill and Top

Divide the batter between your muffin cups, filling each about three-quarters full. For a little extra flair, pop a few blueberries on top of each cup before baking—they’ll look even more mouthwatering once baked.

Step 6: Bake

Bake in your preheated oven for 25 to 30 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. If you used frozen blueberries, your Blueberry Banana Beaked Oatmeal Cups may need a couple of extra minutes.

Step 7: Cool & Enjoy

Let the oatmeal cups cool in the pan for about 5 to 10 minutes, then transfer them to a cooling rack. This quick rest helps them set and makes handling easier. Now all that’s left is to dig in!

How to Serve Blueberry Banana Beaked Oatmeal Cups

Garnishes

For a gorgeous finish, try a dollop of Greek yogurt, a drizzle of honey, or a dusting of cinnamon right before serving. A handful of extra fresh blueberries on top makes your Blueberry Banana Beaked Oatmeal Cups look even more inviting.

Side Dishes

Pair these oatmeal cups with a mug of hot coffee or tea for the perfect breakfast spread. For a more filling meal, serve alongside scrambled eggs or a fruit salad—kids and adults alike will love how well everything goes together.

Creative Ways to Present

Turn breakfast into a fun buffet by presenting the Blueberry Banana Beaked Oatmeal Cups on a platter with a variety of toppings like nut butters, yogurt, and extra fruit. You can also pop them into lunchboxes or wrap each one individually for an on-the-go treat any time of day.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Blueberry Banana Beaked Oatmeal Cups in an airtight container in the fridge. They’ll stay fresh and moist for up to 5 days, making them perfect for meal prep and easy weekday breakfasts.

Freezing

These oatmeal cups freeze beautifully! Arrange completely cooled cups in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to three months, ready whenever you are.

Reheating

From the fridge, just pop a Blueberry Banana Beaked Oatmeal Cup in the microwave for 20–30 seconds. If reheating from frozen, warm in the microwave for about a minute, or place in a 300 F oven until heated through. They emerge warm, soft, and just as tasty as day one.

FAQs

Can I use instant oats instead of old-fashioned rolled oats?

While instant oats will technically work, the texture of the Blueberry Banana Beaked Oatmeal Cups will be much softer and less hearty. Old-fashioned rolled oats truly give the best bite.

Do I have to use almond milk?

Not at all! Any milk you love—from cow’s milk to oat or soy milk—will work wonderfully. Just use whichever you prefer or have on hand.

Can I swap out the blueberries for other fruit?

Absolutely! Try raspberries, chopped strawberries, or even diced apples. Kindred fruits will keep the cups moist and flavorful—let your creativity shine.

Can I make these vegan?

Yes, you can! Swap the egg for a flaxseed “egg” and use maple syrup and a plant-based milk. Your Blueberry Banana Beaked Oatmeal Cups will still turn out beautifully.

My cups stuck to the liners! How can I prevent this?

Spraying the liners with nonstick spray before filling helps a lot, especially if you’re using paper liners. Silicone muffin pans also work wonders for easy release.

Final Thoughts

If you’ve been searching for an easy, nourishing, and utterly delicious addition to your morning routine, Blueberry Banana Beaked Oatmeal Cups are the answer. I can’t wait for you to try them and find out just how crowd-pleasing they are, whether you make one batch or double up for the week. Grab those bananas and blueberries—it’s baking time!

Blueberry Banana Beaked Oatmeal Cups Recipe

★★★★★

5 from 21 reviews

Author: Ava
Total Time: 45 minutes
Yield: 12 oatmeal cups 1x
Diet: Vegetarian

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Description

These Blueberry Banana Baked Oatmeal Cups are a delicious and convenient breakfast option that can be made ahead of time. Packed with oats, bananas, and juicy blueberries, these oatmeal cups are wholesome and satisfying.

Instructions

Preheat the oven: Preheat the oven to 350°F. Grease a standard muffin pan with baking spray or line it with paper liners.
Combine wet ingredients: In a large bowl, whisk together mashed bananas, egg, honey, vanilla, and milk.
Add dry ingredients: Add in rolled oats, salt, baking powder, and cinnamon. Mix until well combined.
Fold in blueberries: Gently fold in blueberries into the oat mixture.
Fill muffin cups: Fill each muffin cup about 3/4 full. Top with extra blueberries if desired.
Bake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool and store: Allow the oatmeal cups to cool in the pan for 5-10 minutes before transferring to a rack. Store in an airtight container in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American