Baked Blueberry Banana Nut Oatmeal Cups
Individual baked oatmeal cups combining sweet bananas, juicy blueberries, and crunchy toasted pecans in a tender, cake-like texture. These portable breakfast treats offer the comfort of traditional oatmeal in a convenient handheld form. Perfect for meal prep, busy mornings, or brunch gatherings when you want something wholesome yet satisfying. The combination of cinnamon and vanilla creates warm spice notes that complement the fruit beautifully, while the pecans add richness and crunch.
Ingredients
Instructions
- 1
Preheat oven and coat muffin tin with cooking spray
- 2
Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in large bowl
- 3
Fold in blueberries and pecans
- 4
Divide mixture between muffin cups
- 5
Bake until toothpick inserted into center comes out clean
- 6
Cool in pan then turn out onto wire rack
- 7
Serve warm or at room temperature
Tips
Use very ripe bananas for maximum sweetness and easier mashing
Toast pecans beforehand for deeper flavor and better crunch
Fill muffin cups about 2/3 full to prevent overflow during baking
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Can be made up to 3 days ahead and stored covered
Serve warm, at room temperature, or cold from refrigerator
Common Mistakes
Do not overmix batter to avoid tough texture
Fill cups only 2/3 full to avoid overflow
Cool completely before storing to prevent condensation
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, these oatmeal cups can be made up to 3 days ahead and stored covered at room temperature or refrigerated for up to a week.
Can I freeze these oatmeal cups?
Yes, wrap individually and freeze for up to 3 months. Thaw overnight in refrigerator or microwave from frozen for 30-60 seconds.
What if I don't have a muffin tin?
You can bake this as one large casserole in an 8x8 inch pan, increasing baking time to 35-40 minutes until center is set.