Blueberry Oatmeal Cups

These blueberry oatmeal cups are vegan, oil-free, and gluten-free.  They’re perfect for a ready-made breakfast or snack.  The oat cups are slightly sweetened with maple syrup, ripe banana, and little pops of blueberry.

Make them ahead of time and store them in the refrigerator or freezer.  I thaw them in the fridge the night before, then breakfast is ready for those busy mornings.  These baked blueberry banana oatmeal cups even work well for school lunches or a lightly sweetened dessert.

For different flavors of baked oats try a lemon version with blueberry lemon oatmeal cups, the classic combination of cinnamon raisin in raisin oatmeal bars, or chocolate baked oatmeal for a chocolatey version.

Tips for Baked Blueberry Oatmeal Cups

• I use frozen blueberries in baked goods, they’re cheaper and they can be found all year round.
• Frozen blueberries may turn the oatmeal cups a little blue.
• There’s no need to thaw frozen blueberries.
• Frozen berries can be replaced with fresh berries.
• To keep this recipe oil-free I use silicone liners for my muffin tray.  The liners can be kept on the oatmeal cups when freezing them.  They also act like a little serving cup for your muffin. 
• The ½ cup of ripe mashed banana can be replaced with ½ cup of unsweetened applesauce.
• Make sure to use ground flax seed, not whole.
• The recipe wasn’t tested using quick-cooking or steel-cut oats.
• Substitute the walnuts for pumpkin seeds for a nut-free version.

How to Make Oatmeal Blueberry Cups

Preheat the oven to 350 F (180 C) and line your muffin tin with silicone liners or lightly oil the muffin tray.

In a medium bowl, mash the banana until smooth, then add the dairy-free milk, maple syrup, ground flaxseed, and vanilla extract.  Let the flax gel while you prepare the dry ingredients.

In a separate bowl, mix the oats, cinnamon, baking powder, ginger, allspice, and salt.

Then add the mashed banana/milk mixture to the oats, and mix well before adding the blueberries.

Fold in the chopped nuts and frozen blueberries.

Fill a 12-cup muffin tin with the oatmeal mixture.  Lightly press down on the oat mixture in each cup.  I like to do this so any stray walnuts get cooked into the oatmeal mixture. Bake for 28-32 minutes or until the tops have slightly browned and they’ve firmed up.

Let them cool in the tray for about 10 minutes, then transfer to a cooling rack.

Storing Blueberry Banana Baked Oatmeal Cups

Store cooled baked oatmeal cups in an airtight container in the refrigerator for 5-6 days or freeze for 2-3 months.  They can be frozen in silicone muffin cups.  Otherwise use a piece of parchment paper to separate layers so they don’t freeze together.  The oat cups can also be placed in a single layer on a baking tray, then frozen.  Once frozen, place them in a freezer-safe container.  This ensures the oat cups freeze separately versus together.

More Oat Recipes

• Blueberry Lemon Oat Cups
• Banana Oat Cookies
• Raisin Oatmeal Bars
• Orange Cranberry Oatmeal Bars
• Carrot Cake Bliss Balls
• Chocolate Baked Oatmeal

More Breakfast Oat Recipes

• Vegan Baked Oatmeal with Apples
• Chocolate Peanut Butter Overnight Oats
• Simple Overnight Oats
• Mango Overnight Oats
• Cherry Overnight Oats
• Strawberry Overnight Oats

For school mornings I love make-ahead meals for breakfast.  It makes mornings go a little smoother and I won’t be reaching for processed food. I hope you enjoy this recipe for blueberry-baked oatmeal cups!  

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