Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Blueberry Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Baked Blueberry Oatmeal Cups are a wholesome and delicious breakfast option that combines ripe bananas, oats, and fresh blueberries. Naturally sweetened with maple syrup and apple sauce, they offer a nourishing start to your day with a moist texture and a delightful cinnamon aroma. Perfectly portioned into muffin tins, these oatmeal cups are easy to make and ideal for meal prep or on-the-go breakfasts.

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 (use flax or chia egg for vegan option)
  • 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 ground cinnamon
  • 1/2 teaspoon salt

Add-ins

  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it's ready when your batter is prepared.
  2. Prepare muffin tin: Line a 12-cavity muffin tin with paper liners to prevent sticking and make removing the oatmeal cups easier.
  3. Mash the banana: In a medium mixing bowl, mash the ripe banana thoroughly to create a smooth base for your batter.
  4. Whisk wet ingredients: Add the apple sauce, maple syrup, milk, nut butter, egg, and vanilla extract to the mashed banana. Whisk all the wet ingredients together until the mixture is smooth and homogenous.
  5. Add dry ingredients: To the bowl, add the rolled oats, quick oats, sliced almonds, baking powder, cinnamon, and salt. Fold the dry ingredients gently into the wet mixture with a rubber spatula until just combined.
  6. Fold in blueberries: Carefully fold in the fresh blueberries, distributing them evenly without breaking them up.
  7. Scoop batter into muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cavity to the top for well-formed oatmeal cups.
  8. Bake: Place the muffin tin in the preheated oven and bake for 23 to 28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cups are fully baked.
  9. Cool and serve: Allow the oatmeal cups to cool in the pan for several minutes before transferring them to a wire rack to cool completely. Serve warm or store for later consumption.

Notes

  • For a vegan version, replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes).
  • You can substitute nut butter with sunflower seed butter for a nut-free alternative.
  • Use dairy or any plant-based milk according to your preference or dietary needs.
  • These oatmeal cups can be refrigerated for up to 5 days or frozen for longer storage.
  • Feel free to swap blueberries with other berries or chopped fruits as desired.

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