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A close-up shot of delicious Blueberry Banana Baked Oatmeal Cups cooling on a wire rack, with fresh blueberries in the foreground.
Layla

Blueberry Banana Baked Oatmeal Cups

Start your day with these delightful Blueberry Banana Baked Oatmeal Cups! Moist, flavorful, and packed with fruit, these individual portions are perfect for a quick, healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Old-fashioned rolled oats not instant
  • 1 tsp Baking powder
  • 0.5 tsp Ground cinnamon
  • 0.25 tsp Salt
Wet Ingredients
  • 2 medium Ripe bananas mashed (about 3/4 cup)
  • 1 cup Milk any kind (dairy or non-dairy)
  • 0.25 cup Maple syrup or honey
  • 1 Large egg lightly beaten
  • 1 tsp Vanilla extract
Add-ins & Topping
  • 0.5 cup Blueberries fresh or frozen (do not thaw)
  • 0.5 medium Banana sliced, for topping (optional)

Equipment

  • Standard 6-cup muffin tin
  • Mixing bowls (2)
  • Whisk
  • Spatula
  • Air Fryer (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a standard 6-cup muffin tin with paper liners or grease thoroughly. If using an air fryer, preheat to 325°F (160°C).
Mixing the Batter
  1. In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Whisk briefly to ensure everything is well distributed.
  2. In a separate medium bowl, mash the 2 ripe bananas until smooth. Add the milk, maple syrup, beaten egg, and vanilla extract. Whisk until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix. The batter will be thick.
  4. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
Baking & Finishing
  1. Divide the batter evenly among the 6 prepared muffin cups. Each cup should be about two-thirds full. Top with banana slices, if desired.
  2. Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. If using an air fryer, cook in batches at 325°F (160°C) for 15-18 minutes, checking for doneness.
  3. Remove the muffin tin from the oven/air fryer and let the cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set.

Notes

These oatmeal cups are delicious warm or at room temperature. For an extra touch, drizzle with a little more maple syrup or a dollop of Greek yogurt before serving. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 3 months; simply thaw overnight or reheat gently.