Description
These Baked Oatmeal Cups are the perfect grab-and-go breakfast or snack. Packed with wholesome oats, ripe bananas, and your choice of mix-ins like chocolate chips, nuts, or fresh berries, these oatmeal cups are naturally sweetened with maple syrup and offer a satisfying, balanced start to your day.
Ingredients
Scale
- 2 medium-sized 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 grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, mash the overripe bananas until smooth.
- Add the almond butter (or peanut butter), maple syrup, eggs, milk, and vanilla extract to the mashed bananas. Stir to combine.
- In a separate bowl, whisk together the oats, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Gently fold in your choice of mix-ins (chocolate chips, chopped nuts, dried fruit, or fresh berries).
- Divide the mixture evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the oatmeal cups are golden brown on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store in an airtight container for up to a week.
Notes
- You can use rolled oats or quick oats for this recipe, though rolled oats will provide a chewier texture.
- If you prefer a vegan option, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
- These oatmeal cups freeze well, so feel free to make a batch and store them in the freezer for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes