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A batch of blueberry baked oatmeal cups cooling on a wire rack

Baked Oatmeal Cups

Soft, lightly sweet baked oatmeal cups made with rolled oats, banana, milk and eggs, perfect for healthy breakfast meal prep.
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Prep Time 10 minutes
Cook Time 22 minutes
Batter rest 10 minutes
Total Time 42 minutes
Servings: 12 oatmeal cups
Course: Breakfast
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Base
  • 1 large ripe banana mashed, about 1/2 cup (115 g)
  • 2 large eggs
  • 1 1/4 cups milk any kind (300 ml)
  • 1/4 cup maple syrup or honey (60 ml)
  • 2 tablespoons melted butter or coconut oil (28 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 1/2 cups old-fashioned rolled oats (225 g)
Mix-ins
  • 3/4 cup blueberries fresh or frozen, or other mix-ins

Method
 

  1. Heat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin or use silicone liners.
  2. In a large bowl, mash the banana until mostly smooth.
  3. Whisk in the eggs, milk, maple syrup, melted butter and vanilla.
  4. Whisk in the baking powder, cinnamon and salt, then stir in the oats.
  5. Let the batter rest 5 to 10 minutes.
  6. Fold in most of the blueberries or other mix-ins, reserving a few for the tops.
  7. Divide the batter among the muffin cups and press the reserved mix-ins on top.
  8. Bake 20 to 25 minutes until golden and set.
  9. Cool in the pan 10 minutes, then remove to a wire rack to cool completely.

Notes

Storage: Refrigerate in an airtight container lined with a paper towel for up to 5 days, or freeze up to 3 months.
Reheat: Microwave 20 seconds from the fridge or 45 to 60 seconds from frozen.
Nutrition is an estimate per cup, made with 2% milk, butter and blueberries.