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–+ servings
Blueberry baked oatmeal cups arranged neatly on marble table with soft shadows and fresh feel.

Blueberry Baked Oatmeal Cups

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 cups
Author: Nico Pallotta

  • 2 ripe bananas
  • 1½ cups (150 g) rolled oats
  • 1 cup (120 g) blueberries fresh is best
  • 1 cup (240 g) Greek yogurt
  • ¼ cup (60 g) milk dairy or non-dairy milk both work
  • ¼ cup (85 g) honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 lemon the grated zest
  • 1 teaspoon (4 g) baking powder
  • ¼ cup (30 g) slivered almonds or shaved almonds (optional for crunch) - sub chop walnuts, or pecans.

  • Mix wet ingredients: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
    In a large bowl, mash 2 ripe bananas until mostly smooth.
    Add 1 cup Greek yogurt, ¼ cup milk, ¼ cup honey, 1 large egg, 1 teaspoon vanilla extract, and the zest of 1 lemon. Whisk until smooth.
    Step 1 Mashed bananas with yogurt and egg in bowl near window light on marble surface.
  • Add oats & blueberries: Stir in 1½ cups rolled oats and 1 teaspoon baking powder until no dry bits remain.
    Gently fold in 1 cup blueberries.
    Step 2 Oat mixture with blueberries being gently folded in bowl with natural light.
  • Fill the pan: Spoon the mixture evenly into the muffin cups, filling them to the top.
    (Optional) Sprinkle ¼ cup slivered almonds on top for crunch.
    Step 3 Oat batter spooned into muffin pan cups on marble surface in bright light.
  • Bake & cool: Bake for about 25–27 minutes at 375°F (190°C) until set and lightly golden.
    Let cool in the pan for 20–30 minutes before removing.
    Tip: They may feel a little moist and soft at first—that’s normal! Enjoy them cold, or warm them in the microwave for 15–20 seconds. They’re especially good with a dollop of Greek yogurt and a drizzle of maple syrup on top.
    Step 4 Baked oatmeal cups cooling on marble table with golden tops.
Substitutions
  • Bananas → Best not to substitute (key for texture & sweetness)
  • Rolled oats → Best not to substitute
  • Blueberries → Raspberries, chopped strawberries, or frozen blueberries
  • Greek yogurt → Skyr, low-fat yogurt, or thick dairy-free yogurt
  • Milk → Any milk (almond, soy, oat, dairy)
  • Honey → Maple syrup or agave
  • Egg → Best not to substitute (important for structure)
  • Vanilla extract → Almond extract or skip
  • Lemon zest → Orange zest or 1 tsp cinnamon
  • Baking powder → No good substitute (needed for lift)
  • Almonds → Walnuts, pecans, or seeds
 
Tips
  • Use ripe bananas → sweeter & more flavor
  • Don’t skip lemon zest → makes a big difference
  • Let them cool → they firm up as they sit
  • A little moisture is normal → they set over time
  • Adjust sweetness → add more honey if needed
  • Grease well → helps them come out easily
  • Store in fridge → keeps for a few days, grab-and-go
  • Reheat → microwave 15–20 sec if you like them warm
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