Description
These Baked Oatmeal Cups are a perfect make-ahead breakfast or snack. With sweet bananas, creamy nut butter, and a touch of maple syrup, they’re full of flavor and packed with nutrients. Customize with your favorite mix-ins like chocolate chips, nuts, or fresh berries.
Ingredients
Scale
- 2 medium-size overripe bananas, mashed
- ⅓ cup almond butter or peanut butter
- ⅓ cup pure maple syrup (honey can be substituted)
- 2 large eggs
- ½ cup milk (plant-based or dairy milk)
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats (see note)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 generous cup mix-ins (chocolate chips, chopped nuts, dried fruit, or fresh berries)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the bananas until smooth.
- Add the almond butter (or peanut butter), maple syrup, eggs, milk, and vanilla extract to the mashed bananas. Stir until well combined.
- In a separate bowl, whisk together the oats, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in your choice of mix-ins, such as chocolate chips, nuts, dried fruit, or berries.
- Divide the batter evenly among the muffin tin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the oatmeal cups cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- If you use quick oats instead of old-fashioned oats, the texture may be slightly different, but it will still work.
- For a dairy-free version, use a plant-based milk and nut butter.
- These oatmeal cups store well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American