Adventures in Healthier Eating with 2 Kids and a Picky Husband

Berry Oatmeal Cups

2 WWPP Posted by 7 years ago 58 Comments

I fear calling this idea a “muffin” as it really is more of an oatmeal cup (whatever that is!). The idea comes from Robyn’s Core Muffins recipe posted on BlogToLose. I’m glad I tried them they are a great breakfast idea, especially when you are on the run. Make a batch on the weekend and have grab-able oatmeal all week long!

The toddler liked everything about them except the blackberries. I had to use a frozen mixed berries as I didn’t have any other fruit options at home. He’s just not a fan of blackberries. So every time he’d hit one he’d ask me to eat it. It was kind of funny. He did devour two the morning we made them, although he had a hard time waiting for them to cool, as you can see in the photo. I love pouty toddler pictures!

Berry Oatmeal Cups - PotyBerry Oatmeal Cups - eating

The only thing I changed from the original recipe was using Stevia instead of Splenda. You could also use honey, or really skip all together if you don’t like your oatmeal too sweet, the bananas add a nice flavor. Berry Oatmeal Cups

  • 3 mashed bananas
  • 1 cup skim milk
  • 1 tsp Stevia or 1/4 cup splenda
  • 2 eggs
  • 1 tbps Baking powder
  • 3 cups quick oats
  • 2 cups frozen blue berries or mixed berries [still frozen]

Preheat oven to 375 degrees

Mix all ingredients except the berries together, and let sit for 5 minutes. Stir in the berries.

Spray a muffin pan and/or liners with with non-stick spray. Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown.

The muffins may stick when hot but are removed easily when cooled for a bit.

Approx Nutritional Information per serving
Servings Amt per Serving
15 1 Muffin
Calories Fat Fiber WWPs
110 2g 3g old: 2 new: 2
Sugar Sat Fat Carbs Protein
5g 0g 15g 4g

See other recipes using: banana, berries, egg, oatmeal, stevia

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    August 4, 2014

    Such a great recipe and so very delicious! Because of what I had on hand I used 1 cup natural applesauce instead of bananas, 2 Tbsp honey instead of sugar also I had some fresh rhubarb from the garden so I used 1 cup frozen berries and 1 cup chopped up rhubarb. They came out very moist and scrumptious!! Wondering how molasses would be instead of honey, next time! Reply

    Linda Gray

    August 29, 2014

    Love this recipe! I have been looking for something like this for a long time! Nice fast breakfast to pick up for on the go! Could also add a little flaxseed to it for added health benefits. Reply

    Linda Gray

    September 17, 2014

    Second time making it I added 1 c. Chopped walnuts, a quarter cup of ground flaxseed, a quarter cup raw wheat germ, a quarter cup of wheat bran, 1 - 5.3 ounce container of Greek yogurt and six packets of Stevia. I only put one cup of blueberries this time. Reply


    October 6, 2014

    Just found on this on pinterest and seems like a good way to mix up my normal breakfast routine. Got some dried fruit in the cabinet (berries and cherries mix and assorted fruits - apples, raisins, etc) - definitely trying these! Reply


    March 11, 2015

    I love this simple recipe so nutrient dense. I don't like like artificial sweetners so I used 7 madjool dates and 1/3 C. currants and 2 T. amber 3 maple syrop. and add used 3 1/2 C. Steel Cut Oats plus 1/4 tsp of xanthan gum. I cannot resist messing with a recipe even though I hadn't tried the orginal one. The muffins came out really nice. Thanks Reply


    May 19, 2015

    Would these freeze ok? Would you store them in your pantry or the fridge for the week? Reply


      May 19, 2015

      Yes, I have frozen them. Normally though, I just keep them out and the kids eat them. They last around 3 days on the counter in an airtight. Fridge a little longer, about a week.