Banana Blueberry Baked Oatmeal Cups

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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

This post is sponsored by Almond Breeze.

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. I like to use Almond Breeze shelf stable AlmondMilk because I always have it in the pantry. The unsweetened vanilla is my favorite and is perfect in these oatmeal cups!

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! I took a few muffins on my trip to Sacramento a few weeks ago and they were the perfect plane pick me up!

Almond Orchard Tour

So what did I do in Sacramento? I toured an almond orchard with Almond Breeze. We have worked with Blue Diamond Almond Breeze for years, so I was super excited to see the almond orchards up close and personal. Plus, I got to hangout with some of my favorite blogging friends.

Almond Orchard Tour

We visited a family farm that was covered with beautiful almond trees. The trees were in full bloom and we lucked out with a beautiful, sunshine day. We walked through the orchard and learned all about almond growing. To be honest, I didn’t know almond trees were so beautiful. Now, I love almonds even more:) The grower we visited is a third generation almond grower and is very passionate about almonds and his orchard.

Almond Orchard

It was such a fun trip! Thanks Almond Breeze!

Banana Blueberry Baked Oatmeal Cups Recipe

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

Video: How to Make Oatmeal Cups

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!
4.67 from 12 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
12 oatmeal cups


  • 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 (1/2 cup mashed)
  • 2 tablespoons coconut oil melted
  • 1 cup Almond Breeze Almondmilk Unsweetened Vanilla
  • 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


  1. Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
  2. In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
  3. In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
  4. In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
  5. 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.
  6. 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.

Maria Lichty

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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CommentsLeave a reply

    1. I don’t know the nutritional information, sorry! You can always plug it into an online calculator.

  1. These look great. I sure hope they turn out better than the recipe I tried similar to this, this morning. Will try these tonight so DH can have them to go for his trip tomorrow.  I have to say thank you for your great recipes. I have tried a few of them now and have yet to be disappointed. 

  2. This recipe sounds yum! We regularly keep unsweetened almond milk in the house, but not vanilla. If I use the unsweetened almond milk, would you just bump up the vanilla extract?

    1. Yes, I think strawberries would be good too. They have more moisture than blueberries so they might be a little more moist, but still good!

    2. I just did strawberries and they were definitely moist.  They needed longer to bake, next time I would probably not do strawberries again.

    1. I have only tried it with bananas. If you don’t use banana, you will probably need a little more milk.

  3. Hi, Thanks for the recipe. I made them this morning but not sure about the texture. Are they supposed to have a moist texture? I cooked them for 30 minutes. They  were golden brown and tasty but don’t if they were supposed to be dry and  more cake like.

    1. Have you had baked oatmeal before? The texture is similar, but in muffin form. They shouldn’t be dry, but they shouldn’t be like a bowl of oatmeal. They are more chewy and cakey because they are baked. If you want them more moist, like a bowl of oatmeal, you can serve them in a bowl with splash of milk. I hope that helps:)

    2. I have not tasted baked oatmeal. My concern is to get the right texture. They held up well and I could pick them up to eat.  The inside was like a cross between bread pudding and oatmeal. I wonder if the blueberries released too much liquid?

  4. Hi Maria
    I want to make these tomorrow, but don’t have any flaxseed. I know that it is used as an egg substitute. Would it be possible to use an egg in this recipe instead or would it affect the results?

  5. They look delicious and great for a run out the door breakfast.  I love the pictures of the almond trees, they are beautiful and it is the first time I have ever seen them in bloom.

  6. These look scrumptious! Since i have everything but the ground flaxseeds, could i replace the ground flaxseeds with Egg Whites?

    1. A reader left a comment saying there are 74 calories in each oatmeal cup, but I didn’t calculate the information.

    1. I haven’t tried quick oats. The texture might be a little different. Let me know if you try it!

    1. A reader commented that there are 74 calories in each muffin, but I haven’t personally calculated the info.

  7. Also, in addition to my earlier question, is it possible to use butter instead of coconut oil? My family is not vegan and we don’t typically have these things on hand.

  8. Wonder if I can make in a regular pan because I only have one small muffin pan. Might have to run to store later and buy a muffin pan. 

  9. 5 stars
    These are delicious! Thank you so much for the recipe. I am curious– how many calories do you think are in each cup? THANKS!!

  10. Hi! I made these a couple of weeks ago and even though I greased the muffin tin, I had a hard time getting them out of the pan without them breaking up. I did th flaxseed/water mixture instead of the egg, but since I don’t need it he recipe to be vegan, I can use an egg. Do you think it would bind them better than the flaxseed and help to keep them together? Any other tips? Maybe bake a bit longer?

    1. Maybe try baking them a little longer so they are set? I haven’t had a problem with using flax, but you can use an egg if you don’t need them to be vegan.

  11. 4 stars
    These are delicious. I had to use an egg instead of the flax meal, and they turned out perfect. They’re hearty, with just the right amount of sweetness. 

  12. 5 stars
    These are fabulous! I literally can’t keep them in the house…had to make a quadruple batch in order to freeze some!

  13. 4 stars
    Hi there,

    These were really great! One suggestion though: Make sure the almond milk is at room temperature or the coconut oil will harden on contact. Other than that , these are wonderful!

  14. 3 stars
    I found it too oily and not sweet enough (used coconut sugar and coconut oil). I also find cooking with coconut oil frustrating. I will try applesauce next time instead of oil and maybe increase sugar a bit. Otherwise they are tasty.

  15. 5 stars
    Love it! I added some vanilla protein powder and it tastes amazing. Love the on hand Ingredienrs and the simplicity of it!!

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