Banana Blueberry Baked Oatmeal Cups

By Maria Lichty

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Banana Blueberry Baked Oatmeal Cups-these easy baked banana blueberry oatmeal cups are vegan and gluten-free! They are perfect for breakfast on the go, school lunches, or snack time! 

Banana Blueberry Baked Oatmeal Cups Recipe

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When our boys wake up, they go straight to the kitchen and ask what is for breakfast. I have learned to be prepared so there are no tears in the morning. They wake up hungry and want food ASAP. I always keep Banana Blueberry Baked Oatmeal Cups in the freezer so I can pull them out for my hungry boys. They reheat in seconds and Caleb and Maxwell love them…and so do I. I always heat up one for me too:)

Banana Blueberry Baked Oatmeal Cups Recipe

We are big baked oatmeal fans and I love making a big pan, but sometimes it is fun to switch things up. These baked oatmeal cups are easy to make and fun to eat! They are made with oats, unsweetened vanilla almond milk, pure maple syrup, coconut oil, bananas, and blueberries. I always have these ingredients on hand so I can whip these baked oatmeal muffins up all the time and anytime.

Banana Blueberry Baked Oatmeal Cups Recipe

I love the individual portion sizes. They are super cute and make the perfect grab and go breakfast. I keep a batch in our freezer at all times so I can pop them in the microwave for 30 seconds for an easy and healthy breakfast.

The oatmeal cups also make a great snack. You can pack them in lunch boxes, take them on road trips, plane trips, hikes, or picnics! They are an all day, good for you snack! 

Make sure you try my easy Banana Blueberry Baked Oatmeal Cups. They are a breakfast favorite at our house and I think you will love them too!

More Baked Oatmeal Recipes:

Banana Blueberry Baked Oatmeal Cups Recipe

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Banana Blueberry Baked Oatmeal Cups

These easy baked banana blueberry oatmeal cups make a great breakfast on the go! You can store them in the fridge or freezer, reheat and eat!
4.64 from 25 votes


  • 1 tablespoon ground flaxseed plus 3 tablespoons water
  • 2 cups old fashioned oats , gluten free if necessary
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 large ripe banana, mashed (½ cup mashed)
  • 2 tablespoons coconut oil, melted
  • 1 cup unsweetened vanilla almond milk (or milk or your choice)
  • 2 tablespoons pure maple syrup, or 2 tablespoons brown sugar or coconut sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup blueberries, fresh or frozen


  • Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
  • In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
  • In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
  • In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix to combine. Gently stir in the blueberries. Pour the mixture into the prepared muffin pan, filling each cup evenly. Bake for 23-25 minutes or until the cups are a golden brown. Remove from the oven and let the muffins cool in the pan for 5 minutes. Remove from the pan and serve warm.
  • Note-if you don’t need the recipe to be vegan you can use one egg instead of the flaxseed and water mixture. The oatmeal cups will keep in the refrigerator for 2-3 days in an airtight container or in the freezer for up to 1 month. Reheat in the microwave.


Calories: 103kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Sodium: 126mg, Potassium: 140mg, Fiber: 2g, Sugar: 5g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.64 from 25 votes (8 ratings without comment)

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  1. 5 stars
    These are excellent!  Not too sweet, just the right amount of banana. I liked your addition of blueberries, but I also make them with lots of cinnamon, a variety of nuts, pumpkin, sunflower and chia seeds and raisins. Everything but the kitchen sink. hehehe
    Thank your for a healthy recipe.
     Absolutely delicious. 

  2. 5 stars
    This is my go to recipe. I love making and freezing these for my toddler son (and myself!). Pretty healthy with berries, flaxseeds, and oatmeal but ridiculously tasty. Thank you so much for making this recipe. Its the only one of its kind that’ll do.

  3. 5 stars
    Yes ,it tastes good for me. Now I’ll c if the little kids like them??? It’s definitely a great way to eat some oats everyday. Thanks. 

  4. Can’t wait to try these! I teach art to children and in my last class I have always brought a cupcake or donut for the kids to draw and paint before they eat it. I have become a healthier eater so…I am going to make these for them instead of sweet processed food! I’ll give them the recipe too, win win!!

  5. What a great breakfast treat! I used the flax seed and butter combo and the muffins turned out well. I used a small spatula to get them out of the muffin tin. Thanks for the recipe!

  6. 5 stars
    YUM! I tried to rate these with the stars, but I wasn’t able to click on them FYI! I made these yesterday for my toddler- I used a regular egg instead of a flax one and whole milk. They’re a hit! I stashed a bunch in the freezer for quick breakfast and snacks! I might try adding some flax and chia seeds in future batches for an extra boost of nutrition. Thanks for the mama and baby approved recipe!

    Note to those making these for babes: don’t forget to halve or quarter the blueberries!

  7. How can I make these come out a bit more on the crispy side instead of a cake/muffin like texture. Should I just bake them a bit longer?
    Thank you!

  8. can you please add links to send these to email? I prefer to do that to save them vs printing everything – thank you

  9. 5 stars
    Awesome Maria! Made a batch for my husband to take to the ranch in the morning and he loved them! Not overly sweet and a great texture from the oatmeal. Grab and go foods like these for mornings are a life-saver! Another winner Maria!!

  10. Want to try your Banana blueberry baked oatmeal cups but was hoping for nutritional info on this recipe if possible. Can you help please?
    Wondering carbs, sugar and fiber in particular.

  11. 5 stars
    I made these last night and they were delicious! So flavorful and great texture. My blueberries were not as sweet as I hoped so a drizzle of honey helped for me. But my boyfriend gobble three right out of the oven! Such a yummy and healthy recipe. Thank you!!

    1. They might get a little mushy after being baked, but if you don’t mind that texture, go for it. Raspberries and blackberries for sure work well!

  12. Hi Maria!
    I made these today and the bottom half of each oatmeal cup came out soggy. If I replace the flax egg with a regular egg will it be more firm & less moist? Not sure what I did wrong or if that’s the way they are supposed to be? Yours don’t look overly moist on the bottom

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