Ever thought about making mornings easier and healthier for everyone? Blueberry banana oatmeal cups might be the answer you've been looking for. They're simple, wholesome, and taste just sweet enough to keep both kids and adults happy.
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I started making these on school mornings when I realized I needed something quick, filling, and not a sugar bomb. Honestly? These oatmeal cups saved me so many times when Emily was little. She'd grab one, drizzle a little maple syrup on top, and breakfast was done.
If you're into make-ahead breakfasts, you'll also love these healthy banana oat muffins that are just as easy and freezer-friendly.
The perfect grab-and-go breakfast
Mornings can be chaotic, especially if you're trying to get kids out the door. These blueberry banana oatmeal cups check every box: quick, filling, portable, and easy to prep ahead. Bake a batch on Sunday, and you'll have breakfast ready for the week.
Plus, you can switch up the fruit or add mix-ins so it never feels boring.
Ingredients you'll need
Here's what goes into these oatmeal cups:
- ¼ Cup coconut sugar (or swap with brown sugar or maple syrup)
- 2 Eggs
- ¼ Cup melted coconut oil
- 1 Cup mashed ripe bananas (about 2 bananas)
- 1 Teaspoon pure vanilla extract
- ¼ Cup vanilla greek yogurt
- 1 Cup unsweetened coconut milk
- 3 Cups rolled oats (not instant or steel cut)
- ½ Teaspoon ground cinnamon
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- 1 Cup fresh or frozen blueberries
Pro tip: If you're using frozen blueberries, fold them in straight from the freezer so they don't turn everything purple.
Step-by-step instructions
Mix the wet ingredients
Preheat your oven to 350°F. Spray or line a 12-cup muffin pan.
In a large bowl, whisk together the coconut sugar and eggs until combined. Add the melted coconut oil, mashed bananas, vanilla extract, greek yogurt, and coconut milk. Mix until smooth.
Add the dry ingredients
Sprinkle the oats, cinnamon, baking powder, and salt right on top of the wet mixture. Stir gently until everything is combined.
Fold in the blueberries
Carefully stir in the blueberries. Don't overmix-just enough so they're spread throughout.
Bake the oatmeal cups
Divide the batter evenly into your muffin pan and flatten the tops with the back of a spoon. Bake for 30 minutes, or until the tops are golden and set.
Let them sit in the pan for about 5 minutes before removing. Serve warm with a drizzle of maple syrup or let cool completely and store.
Storage and meal prep tips
- Store in the fridge for up to 5 days in an airtight container.
- Freeze for up to 3 months-just wrap individually and pop into a freezer bag.
- Reheat in the microwave for 30 seconds, or in the oven at 350°F for 10 minutes.
Customization Ideas
These cups are so easy to switch up! Try:
- Swapping blueberries with diced apples and extra cinnamon
- Adding chocolate chips for a fun treat
- Stirring in chia seeds or flax seeds for extra nutrition
- Topping with almond butter for a protein boost
Why kids love them
Kids like these oatmeal cups because they're fun to eat and look like muffins. Plus, the blueberries give little bursts of sweetness in every bite.
Emily always liked helping scoop the batter into the muffin pan-it made her feel like she made breakfast herself.
FAQ
Yes, just make sure you use certified gluten-free oats.
Absolutely. Just fold them in frozen to avoid extra moisture.
Up to 5 days in the fridge, or 3 months in the freezer.
Yes! They're naturally sweet, fun to eat, and perfect for lunchboxes.
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📖 Recipe
Blueberry Banana Oatmeal Cups
These blueberry banana oatmeal cups are a wholesome, make-ahead breakfast that's quick, filling, and perfect for busy mornings. Sweet bananas, juicy blueberries, and hearty oats make them a family favorite.
Ingredients
- ¼ cup coconut sugar (or brown sugar or maple syrup)
- 2 eggs
- ¼ cup melted coconut oil
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon pure vanilla extract
- ¼ cup vanilla Greek yogurt
- 1 cup unsweetened coconut milk
- 3 cups rolled oats (not instant or steel cut)
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (177°C). Spray or line a 12-cup muffin pan.
- In a large bowl, whisk together the coconut sugar and eggs until combined.
- Add melted coconut oil, mashed bananas, vanilla extract, Greek yogurt, and coconut milk. Mix until smooth.
- Sprinkle in oats, cinnamon, baking powder, and salt. Stir gently until combined.
- Fold in blueberries carefully without overmixing.
- Divide batter evenly into the muffin pan and flatten the tops with a spoon.
- Bake for 30 minutes, or until golden and set.
- Cool for 5 minutes before removing from the pan. Serve warm or store for later.
Notes
Store in the fridge for up to 5 days in an airtight container, or freeze for up to 3 months. Reheat in the microwave for 30 seconds or in the oven at 350°F for 10 minutes. Customize with apples, chocolate chips, or seeds for extra flavor and nutrition.
Nutrition Information:
Serving Size:
1 oatmeal cupAmount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 110mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 4g
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