These Blueberry Banana Baked Oatmeal Cups are refined sugar free, gluten free and dairy free! They’re great for an easy and healthy meal prep breakfast for snack!
I’m pretty sure I have more baked oatmeal recipes on here than I can count, but today I’m adding one more! I took a break from baked oatmeal for a while but have been making these Blueberry Banana Baked Oatmeal Cups for my husband for a few weeks now and he loves them!
This recipe is very similar to my original baked oatmeal cup recipe but with just a few tweaks.
Blueberry Banana Baked Oatmeal Cup Recipe
My other baked oatmeal cups don’t have a ton of sugar but these have even less than before. I find that the bananas and blueberries sweeten them up enough that you don’t really need to add tons f coconut sugar or maple syrup. Another secret I have to sweetening them up is almond extract! It may sound strange but I’ve found that adding almond extract to low sugar baked goods really helps to bring out the sweetness! And, it doesn’t hurt that I love the flavor that almond extract adds!
Baked Oatmeal Cups for Meal Prep
Baked oatmeal cups are my absolute favorite way to meal prep for breakfast. They’re so easy to make (one bowl!), you can customize them anyway that you want and you don’t necessarily have to heat them up before enjoying.
We don’t have a microwave so I always eat them cold and don’t mind it a bit. They will also keep well in the refrigerator for about 5 days and freeze really well so you can always have them on hand for breakfast or a snack.
Bananas not only help sweeten these baked oatmeal cups, but they also work great as a binder. I see a lot of oatmeal cup recipes using eggs but I’ve found that they really are an unnecessary baked oatmeal cup ingredient. The banana helps bind them together and then for some extra binding help and nutrition I like to throw in a scoop of ground flax seeds.
What’s your favorite baked oatmeal cup flavor?Print
These Blueberry Banana Baked Oatmeal Cups are made with only a small amount of sugar making them a great healthy option for breakfast!
- 2 large bananas
- 1 tablespoon ground flax
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/3 cups unsweetened almond milk
- 1/3 cup coconut sugar
- 4 cups old fashioned oats
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 oz fresh or frozen blueberries
- 1/2 cup sliced almonds (optional)
- Pre-heat oven to 350 degrees F. To a large bowl, add the bananas and mash with a fork. Next add the flax, vanilla and almond extracts, almond milk and coconut sugar. Whisk until combined.
- Next add in the oats, cinnamon, baking powder and salt and mix again until combined. Lastly, add in the blueberries and almonds, mix and let set for a few minutes to batter can thicken up a little bit.
- Use a 1/4 cup scoop to scoop the oatmeal cup batter into a greased muffin tin and then bake until firm to the touch and cooked through, about 40 minutes.
- Remove from the oven, let cool in the muffin tin for 10 minutes and then transfer to a wire rack to finish cooling.
Store oatmeal cups in the refrigerator for up to 5 days and in the freezer for up to 6 months.
To re-heat oatmeal cups, microwave for 1-2 minutes.