Make-Ahead Berry Baked Oatmeal Cups

Preheat your oven to 350°F (175°C). Coat 9 cups of a standard 12-cup muffin tin with 1 tsp cooking spray.

Wash 1/2 cup fresh blueberries and 1/2 cup fresh raspberries under cold running water, then pat them completely dry with a paper towel. Gently slice any large raspberries in half.

In a large mixing bowl, stir together 2 cups rolled oats, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.

In a separate medium bowl, peel 1 banana and mash it thoroughly with a fork until smooth. Whisk in 1 large egg, 1 cup whole milk, 1/4 cup maple syrup, and 1 tsp vanilla extract until fully combined.

Pour the wet banana and milk mixture into the dry oat mixture. Stir well with a spatula until the oats are evenly moistened.

Gently fold in most of the washed 1/2 cup blueberries and 1/2 cup raspberries, reserving a small handful of berries to place on top.

Divide the oatmeal mixture evenly among the 9 greased muffin cups, filling each nearly to the top. Press the reserved berries lightly into the surface of each cup.

Bake at 350°F (175°C) for 22 to 25 minutes, until the tops are golden brown and the centers are set and springy to the touch.

Remove from the oven and let the oatmeal cups cool in the pan for 10 minutes. Run a butter knife around the edges of each cup to loosen, then transfer them to a wire rack to cool completely.