Can I use frozen berries for these baked oatmeal cups?

Yes, absolutely! Both fresh and frozen mixed berries work wonderfully in this recipe. If using frozen, there's no need to thaw them beforehand; just add them directly to the mixture.

How long do Mixed Berry Banana Baked Oatmeal Cups last?

These baked oatmeal cups can be stored in an airtight container in the refrigerator for up to 4-5 days. They are perfect for grab-and-go breakfasts or healthy snacks throughout the week.

Are these oatmeal cups gluten-free and dairy-free?

They can be! To make them gluten-free, ensure you use certified gluten-free quick-cooking oats. For a dairy-free option, simply use a plant-based milk like almond milk and melted coconut oil instead of butter, as suggested in the recipe.

Can I add other fruits or nuts to this recipe?

Definitely! This recipe is very versatile. Feel free to swap mixed berries for other fruits like chopped apples or peaches. You can also experiment with different nuts or seeds such as pecans, slivered almonds, or chia seeds for added texture and nutrition.

Easy Mixed Berry Banana Baked Oatmeal Cups: Your New Favorite Healthy Breakfast!

Description

Delicious, healthy, and convenient baked oatmeal cups packed with sweet bananas, vibrant mixed berries, and wholesome oats, perfect for a grab-and-go breakfast.

Ingredients

Scale

2 cups quick-cooking oats
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/4 cups milk (dairy or non-dairy like almond milk)
2 medium bananas, mashed
1 egg, beaten
2 tsp. vanilla extract
2 Tbsp. honey
1 Tbsp. melted coconut oil or melted butter
1 1/2 cups mixed berries, fresh or frozen (strawberries chopped if large)
1/4 cup chopped walnuts (optional)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
Step 2: In a large bowl, combine the dry ingredients: quick-cooking oats, baking powder, cinnamon, and salt. Whisk briefly to combine.
Step 3: In a separate medium bowl, whisk together the wet ingredients: milk, mashed bananas, beaten egg, vanilla extract, honey, and melted coconut oil (or butter).
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the mixed berries and chopped walnuts (if using).
Step 5: Divide the oatmeal mixture evenly among the 12 muffin cups, filling each cup almost to the top.
Step 6: Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

These oatmeal cups can be stored in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave or enjoy cold. For a gluten-free option, ensure your oats are certified gluten-free. For dairy-free, use almond milk and coconut oil.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210 kcal
Sugar: 12g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 6g
Cholesterol: 35mg

Description

Ingredients

Instructions

Notes

Nutrition

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