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Breakfast recipe

Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds

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Make-ahead vegan oat cups with blueberries, banana, chia, and pumpkin seeds for a portable family breakfast.

Start planningStart cookingIngredients
35 min385 kcal4 base servingsBreakfastVeganMake AheadPortable
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: gluten-free porridge oats, blueberries, bananas, pumpkin seeds

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Cool leftovers fully before boxing them so the oat cups stay firm for busy school or work mornings.

Blueberry banana oat breakfast cups with pumpkin seeds.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 220g gluten-free porridge oats
  • 350ml oat milk
  • 200g blueberries
  • 3 banana
  • 40g pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp vegetable oil

You'll also need

12-hole muffin tin, mixing bowl, palette knife, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds cooking guide image for prep the fruit and tin.
    Step 1

    Prep the fruit and tin

    Heat the oven to 190C/170C fan. Brush a 12-hole muffin tin with 1 tablespoon vegetable oil. Mash two bananas in a large bowl, slice the remaining banana, and keep a handful of blueberries and pumpkin seeds back for topping.

    8 min
  2. Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds cooking guide image for mix the oat batter.
    Step 2

    Mix the oat batter

    Stir the gluten-free porridge oats, oat milk, chia seeds, maple syrup, baking powder, and ground cinnamon into the mashed banana until the oats are evenly moistened. Fold in most of the blueberries.

    5 min
  3. Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds cooking guide image for fill the cups.
    Step 3

    Fill the cups

    Spoon the mixture into the oiled muffin tin, filling each hole almost to the top. Top with the reserved blueberries, banana slices, and pumpkin seeds, pressing them lightly so they stick.

    5 min
  4. Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds cooking guide image for bake until set.
    Step 4

    Bake until set

    Bake for 20 to 22 minutes until the oat cups are puffed, golden at the edges, and firm when gently pressed in the centre. Leave them in the tin for 5 minutes so they hold their shape.

    22 min
  5. Blueberry Banana Oat Breakfast Cups with Pumpkin Seeds cooking guide image for serve or pack.
    Step 5

    Serve or pack

    Lift the oat cups out with a palette knife. Serve warm, or cool completely and pack in a container for breakfast the next day.

    3 min