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blueberry baked oatmeal cups.

Blueberry Baked Oatmeal

Looking for a healthy and delicious breakfast option? Try our Blueberry Baked Oatmeal recipe! With mashed ripe bananas, vanilla Greek yogurt, and fresh or frozen blueberries, this baked oatmeal recipe is a sweet and satisfying way to start your day. These blueberry banana baked oatmeal cups are perfect for meal prep so you can have a nutritious breakfast ready for the week ahead. You can also make a few batches to freeze for later on.
5 from 11 votes
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Course: Breakfast
Cuisine: American
Keyword: blueberry baked oatmeal, blueberry banana Baked oatmeal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 171kcal


  • Medium mixing bowl
  • 1 12-cup muffin pan
  • Measuring cups and spoons
  • Spatula


  • 1/4 cup coconut sugar you can also use brown sugar or pure maple syrup.
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 teaspoon pure vanilla extract
  • ¼ cup vanilla greek yogurt
  • 1 cup unsweetened coconut milk
  • 3 cups rolled oats (also called old-fashied oats) do not use instant or steel cut oats.
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh or frozen blueberries


  • Preheat oven to 350 degrees
  • In a large bowl whisk together coconut sugar and eggs.
  • Into the sugar mixture whisk in the coconut oil, mashed bananas, pure vanilla extract, greek yogurt, and coconut milk.
  • Place on top of the wet ingredients the rolled oats, ground cinnamon, baking powder, and salt.
  • Slowly stir the ingredients together until combined.
  • Slowly stir in the blueberries.
  • Spray pan with cooking spray and then divide the batter among a 12-cup muffin pan. Flatten batter down with a spoon. Bake for 30 minutes.
  • Remove from the oven and let the oatmeal cups sit for about 5 minutes in the pan.
  • Remove from the pan and serve warm with a little pure maple syrup or let the oatmeal cups cool completely and then store in a container in the refrigerator or freeze in a plastic bag.



Make-ahead and storage tips
For the week: Make a double batch of the oatmeal to have breakfast ready for the entire week. Divide the baked oatmeal into portions, let them cool to room temperature, and then store them in airtight containers in the fridge.
For the freezer: You can freeze any leftover baked oatmeal for longer storage. Allow the oatmeal to cool completely before wrapping each portion tightly in plastic wrap, then store them in a freezer-safe container or bag. The oatmeal can be frozen for up to 3 months.
To reheat: When you're ready to eat, remove a portion from the fridge or freezer and reheat in the microwave or oven until warm.
To reheat in the microwave, place the portion on a microwave-safe plate and heat on high for 1-2 minutes or until heated.
To reheat in the oven, preheat the oven to 350°F and place the portion in an oven-safe dish. Bake for 10-15 minutes or until heated through.


Serving: 1baked oatmeal cup | Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 104mg | Potassium: 165mg | Fiber: 3g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg