Baked Banana Oatmeal Cups

12 Pieces
35 min
Baked Banana Oatmeal Cups are healthy, quick to make, and perfect for meal prepped breakfast throughout the week. Feel free to use a dairy-free milk if you want these oat cups to be vegan friendly. Made using natural and pantry ingredients for the perfect make-ahead breakfast or snack.Can I make these vegan?Yes! You can use a dairy-free milk of choice and either substitute vegan-friendly chocolate chips or omit entirely.Do these work for meal prep?These oat cups are a great option for healthy meal prepped breakfasts or snacks. The cups can be stored in an airtight container in the fridge for 5 days. You can eat them cold or reheat in the microwave or oven.You can find more easy, meal prep-friendly recipes like this one on my website and follow along on instagram for behind the scenes!

Recipe details

  • 12  Pieces
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 3 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups milk. See note.
  • 1 cup mashed ripe bananas
  • 1/3 cup maple syrup
  • 1/3 cup chocolate chips. Optional

Instructions


Preheat the oven and prepare the pan. Preheat the oven to 350 F. Spray a standard muffin pan with cooking spray or line with paper muffin cups.
Mix up the batter. Place all ingredients, except for the chocolate chips, in a large bowl and mix to combine until well blended. Allow to sit and rest for a few minutes. Either fold in the chocolate chips or you can sprinkle on top.
Pour batter into Muffin Pan. Evenly transfer batter into prepared muffin pan. There will be 12 oatmeal cups.
Bake the Oatmeal Cups. Bake in the preheated oven for 25-30 minutes until the cups are set and the edges are lightly browned.

Tips

  • Milk: I typically use skim milk or almond milk. You can use any kind of milk.
  • Maple Syrup: You can substitute a different sweetener – such as honey.
  • Leftovers: Cups can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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