Banana Blueberry Baked Oatmeal Cups

This super quick, filing snack is great as a grab-and-go breakfast, a post-workout snack, or just a yummy treat. Make them at the beginning of the week and pack them in your lunch or take a couple as your breakfast if you are running late. The oats will give you lots of energy, keep you full, and the blueberries and bananas offer a boost of antioxidants and potassium, perfect for your weekday breakfast. You can keep them in the fridge for up to 7 days, but I can guarantee that they will be gone before that!

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - Just look for the green icon or this photo!

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*makes 6



1 tbsp flax + 2.5 tbsp water

2 ripe bananas

1 tsp maple syrup

1 tsp vanilla

1 tbsp chia

1 tsp cinnamon

1 tsp baking powder

1 1/4 cup rolled oats

3/4 cup blueberries


Preheat oven to 400°F.

Add ground flax & water in a small bowl and wait for 10 minutes until it becomes an egg-like consistency.

Mash both bananas in a medium sized bowl. Stir in vanilla, honey, chia, oats, baking powder & cinnamon. Stir in flax egg and blueberries.

Grease a 6-cup muffin tin and add equal amounts of the batter to each cup. Bake at 400C for 18-20 minutes. Allow to cool before digging in! Enjoy!