Banana Blueberry Baked Oatmeal Cups
Soft baked oatmeal cups with banana and blueberriesNaturally sweetened and meal-prep friendlyReady in under 40 minutes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 cups old fashioned oats gluten free if needed
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 large ripe banana mashed (about ½ cup)
- 2 tablespoons coconut oil melted
- 1 cup unsweetened vanilla almond milk or milk of choice
- 2 tablespoons pure maple syrup or brown sugar or coconut sugar
- ½ teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin pan and set aside.
- In a small bowl, mix ground flaxseed with water and let thicken for 5 minutes.
- In a large bowl, combine oats, baking powder, salt, and cinnamon.
- In another bowl, whisk mashed banana, flax mixture, melted coconut oil, almond milk, maple syrup, and vanilla.
- Add wet ingredients to dry and mix well. Gently fold in blueberries.
- Divide batter evenly into muffin cups.
- Bake for 23–25 minutes until golden and set.
- Cool 5 minutes, then remove and serve warm.
Notes
- You can replace the flax mixture with 1 egg if not vegan
- Serve with yogurt, nut butter, or fresh fruit
- Great for lunchboxes and post-workout snacks