Description
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
Units
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- 1/4 cup coconut sugar (or brown sugar or maple syrup)
- 2 eggs
- 1/4 cup melted coconut oil
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon pure vanilla extract
- 1/4 cup vanilla Greek yogurt
- 1 cup unsweetened coconut milk
- 3 cups rolled oats (not instant or steel cut)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 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
- Serving Size: 1 oatmeal cup
- Calories: 160
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg