Blueberry Banana Baked Oatmeal Cups
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
These blueberry banana baked oatmeal cups are soft, chewy, easily customizable and freeze really well. Plus, they're gluten-free, vegan and refined sugar free. Perfect for breakfast or brunch.
  • 1 tbsp ground flax + 3 tbsp water
  • 2½ cups rolled oats
  • 1 tsp cinnamon
  • 2 tsp ground flax
  • ⅛ - ¼ tsp salt
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup maple syrup
  • ¼ cup applesauce
  • 1 cup almond milk
  • ¼ cup coconut oil, melted
  • ½ cup blueberries
  • 1 medium banana, sliced
  1. Combine the ground flax and water in a small bowl and set aside
  2. Preheat oven to 350F, grease a 6 cup jumbo muffin pan and set aside
  3. In a large bowl, whisk together dry ingredients until well incorporated
  4. Mix together maple syrup, applesauce, flax egg, milk and melted coconut oil in another bowl
  5. Add the wet ingredients to the dry ingredients and mix until well incorporated
  6. Fold in blueberries and bananas
  7. Pour even amounts of batter into each muffin tin and top with more banana slices and berries if desired
  8. Bake for 25 -30 minutes or until a toothpick inserted into the centre comes out clean
  9. Remove from oven and let the cups cool in the pan for 5 minutes
  10. Turn out onto a wire rack and allow to cool completely
Recipe by Diary of an ExSloth at