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You are here: Home / Breakfast / Mixed Berry Baked Oatmeal Cups

August 1, 2018 34 Comments

Mixed Berry Baked Oatmeal Cups

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These mixed berry baked oatmeal cups are a delicious, healthy breakfast that you can prep in advance and take with you on-the-go! Use fresh or frozen berries, ripe bananas, and oats for a simple recipe you can whip up in 30 minutes or less.Mixed berry baked oatmeal cups

Here’s a new version of one of my very favorite blog recipes: baked oatmeal! I make baked oatmeal almost every single week as part of my loose system of meal prep, so I love trying out different recipes.

In the past, I’ve shared recipes for blueberry banana, apple cinnamon, cranberry pear, and pumpkin pecan baked oatmeal. I just tested a chocolate peanut butter version, too, and it was good, but I decided I definitely prefer the fruity varieties when it comes to baked oatmeal.

This is the first individual serving-size baked oatmeal I’ve made and I think these oatmeal cups are a cute, more aesthetically pleasing version of the baked oatmeal I typically make.

They’re also a bit quicker since they only take about 15 minutes in the oven rather than 45+ minutes, so if you’re hoping to have breakfast on the table ASAP, these are the way to go.

Mixed berry baked oatmeal batter made with frozen mixed berriesI usually use frozen berries since they’re available year-round, and I always keep some in my freezer.

My favorite frozen mixed berry blend is from Costco. I mention this one my Instagram stories sometimes because I love it, and it’s great for oatmeal and smoothies! It’s called the antioxidant blend, and it has strawberries, raspberries, blueberries, cranberries, and cherries. But any frozen mixed berry blend would work perfectly, and of course, fresh berries would be amazing, too.

The only ingredient I don’t always have on hand is the ripe bananas, but I love baked oatmeal so much that I typically buy bunches of bananas for the sole purpose of letting them get speckled enough to use in baked oatmeal.

The batter takes about 10 minutes to make, and then after 15 minutes in the oven, these baked oatmeal cups are ready! As you can see, I like mine on the gooey side so I take them out of the oven when they’re barely brown on top, but you can leave them for an extra minute or two.

These mixed berry baked oatmeal cups are a delicious, healthy make-ahead breakfast that you can eat on-the-go! Once they cool, I place the baked oatmeal cups in a glass Tupperware container. To heat them up later, I’ll either toss them in the microwave for about 15 seconds, or pop them in the toaster oven while I make the rest of my breakfast.

Oh, and I love having these with scrambled eggs. Eggs are great for protein and staying power, but they’re not the most satisfying meal to me on their own. So, then these baked oatmeal cups add a healthy touch of sweetness and satisfying carbs. 

They’re also a great snack on their own, and you could add a drizzle of almond butter to take them over the top!Miixed berry baked oatmeal cups in a glass container

If you try these mixed berry baked oatmeal cups, let me know in a comment or take a photo and tag me @livbane on Instagram! I’d love to see!

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5 from 4 votes

Mixed Berry Baked Oatmeal Cups

These mixed berry baked oatmeal cups are a delicious, healthy breakfast that you can prep in advance and take with you on-the-go! 
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 muffin cups
Calories: 122kcal
Author: Liv

Ingredients

Dry Ingredients

  • 2 cups quick-cooking oats
  • 3/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

Liquid Ingredients

  • 1 1/4 cups milk (I use 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 (chop strawberries into smaller pieces)
  • 1/4 cup walnuts, chopped

Instructions

  • Preheat oven to 375 degrees. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
  • In a large measuring cup, whisk together the milk, honey, eggs, vanilla. Add liquid mixture to dry mixture in the bowl and stir to just combine. Drizzle in butter or coconut oil while stirring, then add mashed banana, blueberries, and nuts.
  • Spray 12 muffin tins with cooking spray. Distribute batter evenly into tins and bake for 17-20 minutes, or until the baked oatmeal is just starting to brown or a toothpick inserted in the center comes out mostly clean.
  • Let cool for at least 10-15 minutes before removing from pan and then serve. Refrigerate leftovers in a storage container for up to 5 days, reheating in microwave or toaster oven before serving.

Video

Nutrition

Serving: 1muffin | Calories: 122kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Sugar: 9g

 

Adapted from my blueberry banana baked oatmeal recipe

Other Baked Oatmeal Recipes You’ll Love:

 

Recipe video by If You Give a Blonde a Kitchen

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Comments

  1. Carmen says

    October 1, 2018 at 2:37 pm

    My son has an egg white allergy. What would you substitute the egg with? Applesause? He love berries AND oatmeal but doesn’t use a spoon yet and oatmeal is messy so a nice muffin would be great!

    Reply
    • Liv says

      October 11, 2018 at 3:40 pm

      Hi, Carmen! Have you ever tried making a “flax egg” with 2.5 Tbsp. of water and 1 Tbsp. ground flax seed? That’s what I’d recommend substituting to be most similar! You mix those two ingredients together and let it sit for a few minutes to thicken, and then it acts as a binder, similar to an egg.
      I also mistakenly left the egg out once (oops!) and the recipe still turned out well. Baked oatmeal is forgiving!

      Reply
  2. Maggie says

    February 10, 2019 at 9:14 pm

    Can these be frozen and reheated in the microwave or do they get soggy

    Reply
    • Liv says

      February 12, 2019 at 1:54 am

      These can be frozen and reheated! The texture isn’t exactly the same, but they’re still great. I like to reheat them on a paper towel after I freeze them to absorb any liquid from being frozen.

      Reply
  3. Shannon says

    March 19, 2019 at 11:51 am

    Can these be made with rolled oats instead of quick cooking? If so, is the recipe the same?

    Reply
    • Liv says

      March 23, 2019 at 2:44 pm

      Hi, Shannon! Yes, they can be made with regular old-fashioned oats; they’ll just be a bit chewier!

      Reply
    • Michelle Callaghan says

      May 11, 2020 at 9:42 am

      I love the concept of oatmeal for flour and they taste fabulous but they didn’t hold shape and ate them with a fork. The were baked through. We’re going on a camping trip and thought these would be great to bring hiking in 6 miles to fish. Any ideas why?

      Reply
  4. Jane says

    April 29, 2019 at 4:14 pm

    Do you store these on the fridge as they have milk in or will they be ok just in the cupboard?

    Reply
    • Liv says

      May 1, 2019 at 6:03 pm

      Hi Jane! I recommend storing in the fridge if it’s for more than a day, especially if you use dairy milk!

      Reply
  5. Sarah says

    May 12, 2019 at 12:46 pm

    I am allergic to bananas – what might I substitute for them?

    Reply
    • Liv says

      May 16, 2019 at 2:32 pm

      Hi Sarah! Unfortunately, I haven’t tried subbing anything for the banana but I believe applesauce would yield the most similar result. I haven’t played with those ratios yet, so your safest bet may be using a different baked oatmeal recipe. Here are some banana-free ideas (although I haven’t tried them so I can’t totally vouch for them!): https://www.shelikesfood.com/healthy-baked-oatmeal-breakfast-cups-6-ways/

      Reply
  6. Diana says

    June 2, 2019 at 12:41 am

    5 stars
    Hi! Can I freeze the batter?

    Reply
    • Liv says

      June 4, 2019 at 7:29 pm

      Hi Diana! I’d suggest freezing the baked muffin cups rather than the batter 🙂

      Reply
  7. Lori Lee says

    June 14, 2019 at 11:08 pm

    These look like something I have done before. But, since then, I had to delete bananas from my diet. What do you think could replace? Dates maybe? I LOVED BANANAS! Thanks for your input.

    Reply
    • Liv says

      June 15, 2019 at 12:50 pm

      Hi Lori!! I recommend applesauce and increasing the amount of honey since most of the sweetness comes from the bananas. You could start with 6 tablespoons of honey and increase if needed, depending on your sweet tooth!

      Reply
  8. Jazz says

    September 2, 2019 at 12:22 am

    Hi! I don’t have any muffin pans, can I use cupcake pans instead? If so, then for how long and at what temperature?

    Reply
    • Jazz says

      September 2, 2019 at 12:28 am

      I only have mini cupcake pan

      Reply
      • Liv says

        September 2, 2019 at 5:46 pm

        Hi Jazz, A mini cupcake pan should work! I’d start with around 8 minutes and check them then, adding a couple of extra minutes if needed 🙂

        Reply
  9. Claudia says

    January 13, 2020 at 11:19 pm

    Can I use Soy milk instead of Almond milk?

    Reply
    • Liv says

      January 14, 2020 at 8:09 pm

      You can! Any milk works well in this recipe 😀

      Reply
  10. yvonne says

    March 8, 2020 at 7:06 pm

    hi, I love making those and I even make them without adding eggs overall so yummy but I have one problem every time I make them they get sticky in the cupcakes papers I use what’s the reason? and I use the old fashioned oats the regular ones which are a little bigger than the quick baking ones. so what could be the reason?

    Reply
  11. Kait says

    March 26, 2020 at 11:44 pm

    Made these today and they were delicious ! So simple and easy to make, were a great breakfast treat 🙂 thank you for sharing !

    Reply
  12. Elizabeth Ford says

    April 13, 2020 at 11:13 pm

    5 stars
    Excellent muffins! I even had to bake them in the bbq because my oven is broken and they turned out great. I also added chocolate chips – I couldn’t help myself.

    Reply
    • Liv says

      April 14, 2020 at 12:00 pm

      So glad you enjoyed these! Thanks for reporting back 😀

      Reply
    • Sio says

      February 9, 2022 at 9:45 pm

      Can I use splenda or stevia in lieu of honey/agave? Thanks!

      Reply
      • Liv says

        February 17, 2022 at 7:40 am

        I haven’t tried and don’t usually bake with Splenda or Stevia, but these muffin cups are very adaptable so it should work if you generally like baking with those!

        Reply
  13. kiara says

    June 16, 2020 at 5:54 pm

    Can you freeze these?

    Reply
    • Liv says

      July 11, 2020 at 4:47 pm

      Yes, you can can freeze them!

      Reply
  14. Jennifer says

    August 7, 2020 at 1:01 am

    Can I use olive oil instead of coconut oil ?

    Reply
    • Liv says

      August 18, 2020 at 5:18 pm

      You sure can!

      Reply
  15. Joy says

    February 15, 2023 at 11:25 pm

    5 stars
    I live in the country and it is just my husband and I. He doesn’t eat bananas and they go bad fast. I freeze my bananas as soon as they get ripe. You don’t even need to peel them. (In fact, it works better if you don’t peel them.) Just throw the bananas in the freezer and when you need to use them, leave them out for 10 to 15 minutes. Some people microwave them. Then just cut one end off and squeeze the banana out. You can even cut the frozen banana in half. It works great for baking.

    Reply
  16. Jess says

    March 27, 2024 at 8:37 pm

    5 stars
    So tasty! If anyone is reading this I also added shredded coconut and yum they are so good!

    Reply
  17. linda says

    September 24, 2024 at 2:52 am

    The dish is restaurant-quality; your recipe is geometry dash top-notch

    Reply

Trackbacks

  1. 11 BEST Tips and Recipes for Baby Led Weaning | The VegaNatural Mom says:
    August 28, 2023 at 9:27 am

    […] Mixed berry oatmeal muffins This recipe calls for eggs which I substituted with flax eggs. 1 egg = 1 tbsp flax seeds + 3 tbsps water. Mix it together and let it sit for about 15 minutes. This recipe also calls for honey which I omitted since I’m vegan and babies under 1 are not supposed to have it. The recipe still came out phenomenal and my baby devoured these muffins. […]

    Reply

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Hi, I’m Liv! I originally started blogging to share easy meals I made in my college dorm kitchen. Years later, as an attorney now, my goal is still to share delicious, approachable recipes with simple ingredients. You can most often find me running, eating ice cream, and making a mess in my kitchen. More...

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