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Banana Berry Baked Oatmeal

baked oatmeal muffins on parchment paper

If you love baked oatmeal AND you love muffins, this recipe is for you. You can think of these Banana Berry Baked Oatmeal Muffins are individually portioned baked oatmeal. They’re refined sugar-free, loaded with Summer berries, and topped with crispy granola for a satisfying crunch!

baked oatmeal muffins on parchment paper

Banana Berry Baked Oatmeal Muffins Recipe

The full recipe with detailed instructions can be found on the PRINTABLE recipe card below! Here’s a quick overview:

Ingredients:

  • Old fashioned oats (feel free to use gluten free if desired)
  • Baking Powder and Baking Soda
  • Almond Milk
  • Fresh Strawberries and Bananas
  • Freeze Dried Raspberries
  • Naturally Sweetened Fruit Spread or Homemade Jam
  • Maple Syrup
  • Vanilla Extract
  • White Rice Vinegar
  • Allspice
  • Kosher Salt
  • Granola for topping (optional)

Reasons to Love:

  • Bursting with summer berry flavor
  • Refined sugar free
  • Wholesome, plant-based ingredients
  • Meal prep friendly
  • Fun way to shake up your usual oatmeal routine
  • Easy to make and great to make with kids
  • Perfect easy breakfast or mid-morning snack

How to make baked oatmeal muffins for meal prep

The full recipe with detailed instructions can be found on the PRINTABLE recipe card below! Here’s a quick overview:

muffin ingredients on a kitchen counter

Step 1: Prep: I love doing all of the prep work in the beginning so everything runs smoothly. Start by preheating the oven to 350 degrees. Then make a buttermilk by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle. 

Mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results. 

Step 2: Mix the dry ingredients. Add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remaining 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. 

Note: I do this in two batches since my blender is pretty small. 

Then add the oat flour into the bowl with the oats and add the remaining dry ingredients. Mix well and set aside. 

Step 3: Mix the Wet Ingredients: Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink. 

muffin batter in a mixing bowl with fresh strawberries

Step 4: Combine. Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.) Leave the batter to rest for 10 minutes.

Step 5: Bake. Once the batter has rested, you should see small air bubbles on the surface, that’s a good sign! It means the muffins ready to bake 🙂 Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. 

Note: it’s better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl. 

muffin batter in a muffin tin

Top each muffin with a generous sprinkle of blueberry granola – this makes the muffins SO delicious – and bake for 25 minutes or until golden brown around the edges.

Hope you enjoy!

baked oatmeal muffins on a cooling rack

More Recipes You’ll Enjoy:

Banana Berry Baked Oatmeal Muffins

Nicole Vranjican
Cozy Banana Berry Baked Oatmeal Muffins are loaded with summer berries and topped with crispy granola for a satisfying crunch!
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

Wet Ingredients

  • 1.5 cups almond milk unsweetened
  • ½ tsp white rice vinegar
  • ½ cup mashed banana about one very large banana, ripe and spotty is best for this
  • 2 tsp vanilla
  • 1 tbsp maple syrup
  • 2 tbsp naturally sweetened raspberry fruit spread or jam

Dry Ingredients

  • 2 1/3 cups old fashioned oats gluten free if desired
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt I use Morton's
  • ¼ tsp allspice

Stir Ins

  • ½ cup diced strawberries about 4 large berries
  • cup freeze dried raspberries

Toppings

  • vegan blueberry granola for sprinkling

Instructions
 

Preheat the oven to 350 degrees.

  • Start by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle.
  • Then mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results.
  • Then add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remaining 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. Note: I do this in two batches since my blender is pretty small.
  • Add the oat flour into the bowl with the oats and add the remaining dry ingredients. Mix well and set aside.
  • Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink.
  • Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.)
    Leave the batter to rest for 10 minutes.
  • Once the batter has rested, you should see small air bubbles on the surface, that's a good sign! It means the muffins ready to bake 🙂
    Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. Note: it's better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl.
  • Top each muffin with a generous sprinkle of blueberry granola – this makes the muffins SO delicious – and bake for 25 minutes or until golden brown around the edges.

Serve warm with some peanutbutter or top the way you would a bowl of oatmeal (I love a dollop of vegan yogurt, some fresh berries and a drizzle of nut nut butter) ☀️

    Notes

    The freeze dried raspberries are an important part of the flavor in these muffins so don’t skip those if possible. I do like to break the larger pieces up before mixing into the batter though, just to make sure they’re evenly distributed.
    I tested this recipe with kosher salt. You may want to adjust the salt measurement if you’re using a different kind. 
    Make sure to chop the strawberries into small pieces if possible. It makes for a better texture in the final product. 
     
    These muffins are moist in the center. If you want them to be drier, bake for longer. 
      
    Resting this batter is important. It allows the acid from the vinegar to combine with the baking powder and baking soda which creates air bubbles (aka fluffiness) It also allows the oat flour to hydrate, so sip your coffee and snack on asme fruit (like I did in the above video) and let the batter chill for a minute 🙂 
     
    Store these muffins in an airtight container and warm in the microwave or oven to reheat before serving. 
     
    Additional toppings like toasted coconut, chocolate or cinnamon granola, and banana slices are all nice options. But I love the combination of blueberries, bananas, and strawberries so that’s my recommendation. 
     
     
     
     
    Keyword baked oatmeal, Breakfast, granola, meal prep, meal prep breakast recipes, muffins, oatmeal muffins, plant based meal prep recipes breakfast

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    Nicole Vranjican

    Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

    I hope you enjoy my recipes and videos :) Happy Cooking!

    Find me on: Instagram

    2 Comments

    1. Diana Koehler
      August 24, 2020 / 2:29 pm

      Hi Nikki,made the muffins loved them. I make my own hemp.milk that was a substitute also used peach spread and diced peaches since they were in season. Definitely a favorite.

      • Nicole
        Author
        September 3, 2020 / 6:21 pm

        Yum! I love that! I’ve never made hemp milk but I use hemp seeds as the base of a lot of my sauces and dressings. How do you make it? Ps. SO glad you liked this recipe. Great idea to use peaches. Yum!

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