Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries for this recipe! Just remember to fold them in gently to avoid breaking them apart too much since they tend to soften more during baking. You may want to add them straight from the freezer to prevent them from bleeding into the batter.

How can I store the leftover cups?

Once cooled, store the leftover oatmeal cups in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them in a freezer-safe bag. Simply thaw and reheat when ready to enjoy!

Can I add other ingredients like nuts or seeds?

Absolutely! You can add nuts such as walnuts or almonds for an extra dose of crunch and healthy fats. Seeds like chia or flaxseed can also be incorporated for added fiber and nutrition.

Can I modify the recipe to be vegan?

Yes, this recipe can easily be made vegan by replacing honey with maple syrup or agave nectar and using plant-based milk like almond or oat milk.

Are Baked Blueberry Banana Oatmeal Cups a good option for meal prep?

Definitely! These oatmeal cups are perfect for meal prep. They last well in the fridge or freezer, making them a convenient grab-and-go option to keep you nourished throughout the week.

Baked Blueberry Banana Oatmeal Cups: Simple And Delicious!

Ingredients

Units Scale

2 cups rolled oats
2 ripe bananas, mashed
1 cup milk (or a dairy-free alternative)
1 cup fresh blueberries
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Optional toppings (yogurt and maple syrup) to taste

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, combine rolled oats, mashed bananas, milk, honey, and vanilla extract. Add baking powder and salt and mix well.
Gently fold in fresh blueberries.
Pour the mixture evenly into the muffin cups and bake for 20-25 minutes until the tops are golden.
Allow cups to cool slightly before removing from the tin. Serve warm or store for later.

Notes

These oatmeal cups are perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for 3 months. Experiment with different toppings and fruits to customize!

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 8g
Sodium: 150mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 5g
Cholesterol: 5mg