Banana Raspberry Breakfast Oat Cups (Vegan Gluten-Free)
These Banana Raspberry Breakfast Oat Cups are the perfect meal prep recipe that have all the goodness of baked oats in a muffin-form. They are naturally high in protein and fibre and taste delicious.
I love baked oats and enjoy them warm or cold throughout the year. But as the weather gets warmer, I am turning towards more meal prep options to maximise time outside, and these cups are the perfect solution. You can either enjoy these at home in bowl with yoghurt and fruit or on the go with a juice, and they keep well in the fridge, so you can cook once and eat twice. Plus, you can easily increase this recipe to feed a family, I recommend 3 cups/muffins for a good breakfast serving, but enjoy 1-2 as a snack or alongside a nourishing smoothie, for example.
Why will I love these cups?
These are amazing:
- Moist, tender, squidgy and delicious
- Wholesome and nutritious
- Packed with real ingredients
- Made with all the ingredients you’d use for porridge/oatmeal but in muffin form
- Delicious warm or cold
- High in fibre
- High in protein
- Source of healthy fats and omegas
- Naturally nut-free
- Dairy-free, egg-free and vegan
- Easily gluten-free
- Made with ripe banana to sweeten
- You can swap out raspberries for another berry
- Great with yoghurt and nut butter
- Delicious on their own
- Great to grab and go
- Ideal for meal prep
- Increase the recipe to make more!
- Store well in the fridge and freezer for 1 month
If you already love the sound of these, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oat cups:
- Ripe banana: this sweetens the baked oat mixture. You can swap for applesauce, if you prefer.
- Plant-based milk: use your preferred dairy-free drink like oat, almond, soya or coconut (from the carton).
- Thick dairy-free yoghurt: I use the NUSH raspberry yoghurt which is so good, but their plain yoghurt is also great here. Or, try a coconut yoghurt, as long as the yoghurt is thick, creamy and only contains natural ingredients.
- Oats and oat flour: make your own oat flour by blending oats into a flour texture.
- Vegan protein powder: this makes the mixture deliciously naturally sweeter and adds protein. I use the vanilla protein from Form Nutrition and if you don’t want to use protein powder, swap for more oat flour.
- Ground flaxseed: to add fibre.
- Chia seeds: to help bind the mix and add omega goodness.
- Cinnamon: to add some sweetness.
- Baking powder: for the rise.
- Raspberries: to add some fruitiness inside and on top. These are also great with blueberries. You can use fresh or frozen berries, too.
- Mixed seeds: to add some crunch on top. My mix has pumpkin, sunflower and whole hemp seeds.
I’ve served these with some extra yoghurt, peanut butter and berries, but you can try them with extra banana, different fruits or on their own.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats/oat flour are gluten-free. Keep these nut-free by checking that your yoghurt and dairy-free milk do not contain nuts.
How do I make them?
These are ready to go in a few steps:
- Mash the banana: and add to a bowl.
- Add in all the ingredients apart from the raspberries and seeds: and stir well.
- Now fold in most of the raspberries: and scoop into muffin cases.
- Top with a raspberry and seeds: and bake in the oven for 16-18 minutes, or until golden and firm to touch.
- Remove from the oven and enjoy warm: or allow to cool.
How long will they last?
These cups will keep in the fridge for 2-3 days in a sealed container or in the freezer for 1 month. Allow to defrost and enjoy cold or warm back up in the oven for 5 minutes.
What other recipes can I try?
For more meal-prep breakfast ideas:
- Lemon Raspberry Pistachio Overnight Oats
- Chocolate Hazelnut Baked Protein Oats
- Simple Vegan Vanilla Protein Pancakes
- Date and Tahini Granola
- Blueberry Chocolate Chip Sheetpan Pancakes
Banana Raspberry Breakfast Oat Cups (Vegan Gluten-Free)
These Banana Raspberry Breakfast Oat Cups are the perfect meal prep recipe that have all the goodness of baked oats in a muffin-form. They are naturally high in protein and fibre and taste delicious.
Ingredients
For the Oat Cups:
- 1 ripe banana, mashed
- 180ml plant-based milk
- 30g thick dairy-free yoghurt
- 50g oats
- 50g oat flour
- 40g vegan vanilla protein powder (or more oat flour)
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1 tsp baking powder
- 125g raspberries, plus 6-8 extra
- 2 tbsp mixed seeds
To Serve:
- Extra yoghurt, nut butter, berries
Instructions
- Preheat the oven to 160Fan/180ºC and line 6-8 muffin holes with cases.
- Mash the banana and add to a large mixing bowl. Pour in the milk, yoghurt, oats, oat flour, protein powder, flaxseed, chia seeds, cinnamon and baking powder and stir well to a thick batter.
- Fold in the raspberries and then scoop into the muffin cases, filling to the top.
- Press a raspberry onto the top of each muffin and sprinkle with the seeds.
- Bake for 16-18 minutes, until golden brown, well-risen and firm to touch.
- Remove from the oven and take out of the muffin tray.
- Enjoy warm with your favourite toppings or allow to cool to eat cold.
- Keep leftovers in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and enjoy cold or warm back up in the oven for 5 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Banana Raspberry Breakfast Oat Cups so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With breakfast cup love x
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