Baked oatmeal cups with blueberries, banana and pecan are one of my favorite heart-healthy breakfast options. They’re a delicious, convenient way to stay on track when a busy schedule makes it hard to fuel your body with nutritious food. Quick and easy, you can whip up these tasty morsels in just 30 minutes. I’m always excited when I’ve got these cups packed for breakfast. Temptations to splurge are low when I can’t wait to eat what I’ve got, it’s truly so much easier to develop healthy habits with foods you love!
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A QUICK RUNDOWN – MAKING BLUEBERRY BANANA PECAN BAKED OATMEAL CUPS
Keep scrolling down to find complete instructions for this recipe. I’ll start here with a quick overview!
- Preheat your oven to 400°F.
- Place bananas in a large mixing bowl and use a fork to mash. Add eggs, cinnamon, vanilla and baking powder and whisk to combine. Then add milk, syrup and melted butter. Whisk again.
- Mix in oatmeal, blueberries and pecans.
- Spray a 12 count muffin tin with non-stick cooking spray and portion batter into each cavity.
- Bake for 20-25 minutes.
CAN YOU FREEZE BAKED OATMEAL?
Yes, absolutely! Baked oatmeal cups are freezer-friendly, and therefore easy to make-ahead in bulk. Allow your cups to cool completely (to avoid sticking issues) and store them in a zip-lock bag. Refrigerate for 3-4 days or freeze for up to 3 months. If you have issues with cups sticking together in the freezer, fold them individually in plastic wrap before placing in a zip-lock (I haven’t had issues with sticking as long as I allow baked cups to fully cool before freezing).
CAN I REHEAT BAKED OATMEAL?
Reheating baked oatmeal cups is simple and super easy! Remove desired quantity from the refrigerator or freezer and unwrap. Microwave on high for 30-90 seconds until warmed through.
- Rather than portioning batter into a muffin tin, you can transfer all batter to an 8 x 8 baking dish. It will take a little longer to bake your oatmeal using this method (about 25-30 minutes at 400°F). Allow oatmeal to cool and cut into squares for convenient storage.
- Feel free to get creative with this recipe and try different mix-ins. Blackberries and walnuts is another combo I really enjoy!
Blueberry Banana & Pecan Baked Oatmeal
- 2 medium size ripe bananas *see note
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 & ¾ cups nonfat milk *see note
- 2 tablespoons salted butter *melted & slightly cooled
- ¼ cup maple syrup *see note
- 2 & ½ cups whole grain oats *see note
- ⅔ cup blueberries
- ⅓ cup chopped pecans
Recipe notes:Ripe bananas: using super ripe bananas will make your baked oatmeal cups sweet! I always let my bananas sit on the counter for AT LEAST a few days before I mash them up. Nonfat milk: feel free to use your milk of your choice in this recipe including non-dairy options! Maple syrup: substitute with sugar-free syrup, honey or agave if preferred. Whole grain oats: quick oats will also work in this recipe but may result in cups that aren’t quite as moist.
- Preheat oven to 400°F
- Peel bananas and place them in a large mixing bowl. Use a fork to mash both bananas until they are fairly smooth. Add eggs, cinnamon, vanilla extract and baking powder. Whisk until well combined.
- Add nonfat milk, maple syrup, and melted butter. Whisk again.
- Stir in whole oats, blueberries and chopped pecans (reserve about a tablespoon of pecans to sprinkle on top of your oatmeal cups).
- Spray a 12-count muffin tin with nonstick cooking spray and then use a measuring cup to portion batter into each cavity. Sprinkle with reserved pecans. Bake for 20-25 minutes.
- Remove cups from the oven and allow them to cool. The cooler they get the more easily they will come out of the muffin tin. Top with additional maple syrup, honey or agave if desired and enjoy!
IF YOU LOVED IT…
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