Blueberry Coconut Baked Oatmeal Cups

I made these yesterday morning and immediately decided that you guys needed the recipe too. They are so good! I’ve lamented my desire to like oatmeal, and my inability to ever do so, but these somehow get me past the texture issues I have with regular oatmeal. They are similar to my Banana Chocolate Chip Oatmeal Cups, but I’ve tweaked the recipe as we’ve cooked these more.

A few things you need to know if you aren’t very familiar with baked oatmeal:

  1. These don’t rise. There is 1 tsp of baking powder in them, but they really don’t rise very much at all. When I filled the muffin cups before baking they were just as full as they look in the picture below. There is a lot of mixture and you don’t need to worry about filling those cups all the way (and even then some). They won’t run over.
  2. These aren’t muffins. They are an entirely different texture and they also aren’t as sweet. There are the natural sugars from the bananas and ¼ cup of honey, but that is it. I just don’t want you to be surprised when you take that first bite if you are thinking this is gonna taste like a blueberry muffin. It won’t. Honestly, now that we’re eating much less sugar, I think these taste better. =)
  3. I put in two small containers of fresh blueberries. Isaac thought it was too many, I thought it was perfect. To each his own. But I do like to have blueberry in every bite so you can adjust that to your own preference.
  4. Oatmeal is a bear to clean. I’ve started using cupcake liners for these and I still spray them with Pam Coconut Spray. Obviously, some of the mixture gets on the pan just because I’m kinda messy, but it is still so much easier to clean. I have these in my cart on amazon and am about to pull the trigger. Just gotta make sure there’s nothing else I need.=)
  5. We only eat one per meal. That means that I get two breakfasts out of one pan. The remaining ones get put in an plastic container overnight. I have also made multiple batches at once before and then wrapped the cups in plastic wrap and foil and put in the freezer. They only need a minute or so in the microwave to be warm and ready to eat.



Wet ingredients:

2 bananas mashed (I don’t wait until my bananas are really ripe, I just use them how they are. The more ripe your bananas are, the sweeter these will be. Here’s a pic of what they looked like yesterday morning before I mashed them up (yes, I recognize there are 3, I only used 2) However, I’ve also baked my bananas at 350 for 10-15 minutes to ripen them when they are still really green – keep the skins on and use parchment or foil)


1 egg – the original recipe calls for two eggs, but because of my egg intolerance (Oh, the inhumanity!) I only use one. They work just fine.

¼ cup honey

2 tsp vanilla extract

¼ cup oil (I used vegetable oil I had on hand, but once it’s all gone I’m switching to coconut oil.)

1 cup milk

Mix these together in a bowl. I mix them in the order that I put them down. I mash the bananas then add the egg and mix, then the honey and mix, then the extract, etc. After all this is mixed together, I pour in the dry ingredients. However, I don’t mix these until I’ve put them all in.

Dry ingredients: I adjusted some of the dry ingredient amounts from the original recipe just based on preference.

3 cups old-fashioned oats. You can use quick cooking oats but I like the texture of the old-fashioned better.

1 tsp cinnamon

1 tsp baking powder

½ tsp nutmeg

½ tsp salt

Mix all this together until well combined. Now mix in the rest.

Blueberries (I use two small containers of fresh blueberries)

Coconut (I use about ¼ – ⅓ cup of unsweetened coconut, but sweetened would make these sweeter and toasted would also be awesome and something I might try eventually)

Place cupcake liners in muffin tin and spray with cooking spray (I use Pam’s Coconut Oil Spray) or just spray the muffin tin with cooking spray. Bake for 30-35 minutes at 350 degrees. The tops will be golden brown. Let cool in pan.


P.S. I also have a dark chocolate and peanut butter version that I’ll share next week. It’s crazy good too! We are currently riding the baked oatmeal train up in here!

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