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Banana blueberry baked oatmeal cups with visible rolled oats beside a muffin pan

Banana Blueberry Baked Oatmeal Cups

Soft banana blueberry baked oatmeal cups made with rolled oats and simple pantry ingredients for an easy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 24 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • cooking spray or neutral oil for the pan
  • 2 ripe medium bananas mashed (about 1 cup)
  • 2 large eggs
  • 1 1/2 cups milk of choice
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup blueberries fresh or frozen
  • 1/3 cup chopped walnuts optional

Equipment

  • 1 standard 12-cup muffin pan
  • 1 large mixing bowl

Method
 

  1. Heat the oven to 350°F. Lightly grease a standard 12-cup muffin pan.
  2. Mash the bananas in a large mixing bowl until only small lumps remain.
  3. Whisk in the eggs, milk, maple syrup, and vanilla until combined.
  4. Stir in the rolled oats, baking powder, cinnamon, and salt until every oat is coated.
  5. Fold in the blueberries and walnuts, if using. Let the mixture stand for 5 minutes.
  6. Stir once more, then divide the mixture evenly among the 12 muffin wells, including a similar amount of liquid in each.
  7. Bake for 22 to 26 minutes, until the tops are lightly golden and the centers are set. Cool in the pan for 10 minutes before loosening the edges and transferring the cups to a rack.

Notes

Serving note: This recipe makes 12 oatmeal cups; the suggested serving is 2 cups.
Food safety: Bake until the centers are set. Refrigerate cooled cups in a covered container within two hours and use within three to four days. Freeze individual portions for longer storage.
Nutrition note: Nutrition information is omitted because values have not been independently calculated. Any future nutrition values will be labeled as estimates.