Servings: 12 cups
Total Time: 45 minutes
Difficulty: Easy
Calories: 180 per cup
Macros (per cup): 4g Protein | 30g Carbs | 5g Fat | 4g Fiber
The Meal-Prep Breakfast That Feels Like a Treat
There’s something comforting about the smell of bananas and blueberries baking in the oven. It feels warm, cozy, and just a little nostalgic. These High-Protein Blueberry Banana Baked Oatmeal Cups bring that feeling into a practical, grab-and-go breakfast you can rely on all week.
They’re naturally sweet from ripe bananas and juicy blueberries, with a wholesome oat base that keeps you satisfied. No refined flour. No complicated steps. Just simple ingredients baked into perfectly portioned cups.
If you’re trying to build consistent healthy breakfast habits, these baked oatmeal cups make it easy. They’re ideal for meal prep, quick mornings, and even post-workout fuel when paired with yogurt or eggs for an extra protein boost.
Warm, soft, lightly sweet, and packed with fiber — this is the kind of healthy recipe you’ll actually look forward to eating.
Look at the Recipe
- Soft, naturally sweet, and bursting with blueberries
- Great for easy meal prep and busy mornings
- Wholesome, fiber-rich, and family-friendly
Ingredients Needed
For the Base
- 2 cups old-fashioned rolled oats
- 2 medium ripe bananas, mashed
- ½ cup honey (or maple syrup for vegan option)
- 1 cup almond milk (or milk of choice)
For Flavor
- 1 cup blueberries (fresh or frozen, drained if frozen)
How to Make Our High-Protein Blueberry Banana Baked Oatmeal Cups
1. Preheat the Oven
Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with paper liners.
2. Mix the Wet Ingredients
In a large bowl, combine mashed bananas, honey, and almond milk. Stir until smooth and fully blended.
3. Add the Oats
Stir in rolled oats until evenly coated.
4. Fold in Blueberries
Gently fold in blueberries, distributing them throughout the mixture.
5. Fill the Muffin Tin
Spoon the mixture into each muffin cup, filling about three-quarters full.
6. Bake
Bake for 30 minutes, or until the tops are golden brown and firm to the touch.
7. Cool
Let cool for 5 minutes before removing from the pan.
For a higher-protein breakfast, enjoy with Greek yogurt, nut butter, or a protein shake on the side.
Storage & Serving Suggestions
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
- Enjoy warm with a drizzle of nut butter or cold as a snack.
These baked oatmeal cups are perfect for easy meal prep and healthy breakfast planning.
Tips & FAQs
Can I increase the protein?
Yes. Add 1 scoop vanilla protein powder and reduce milk slightly, or mix in ¼ cup chia seeds.
Can I use quick oats?
Yes, but the texture will be softer.
Can I make them dairy-free?
They already are when using almond milk and maple syrup.
Can I use frozen blueberries?
Yes. Just drain excess moisture to prevent soggy cups.
Are these good for weight loss meals?
Yes. They’re portion-controlled, fiber-rich, and naturally sweetened.
