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

August 1, 2018 19 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 1 vote

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
Cook Time: 15 minutes
Total Time: 25 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.

Nutrition

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

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These mixed berry baked oatmeal cups are a delicious, healthy make-ahead breakfast that you can eat on-the-go!

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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
  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

    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

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Welcome!

Hi, I’m Liv! I started blogging during my first semester of college to share healthy recipes that were easy enough to make in a dorm kitchen. Now in law school, my goal is still to share simple, delicious recipes that don't take too much time to whip up. You can most often find me running, eating ice cream, and making a mess in my kitchen. Read more...

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