Banana Baked Oatmeal Cups – the perfect easy make ahead breakfast for busy mornings. Has all the flavors of a delicious banana bread but made with wholesome oats, banana, almond butter and chopped walnuts.
Now that school is back in session, quick and easy breakfast options are always on regular rotation at our house.
My kids are crazy about baked oatmeal and these Banana Baked Oatmeal Cups are perfect if you’ve got some ripe or sad looking bananas that are dying to get used up on your counter.
They are like delicious mini banana bread muffins made with healthier and wholesome ingredients: gluten free rolled oats, almond milk, maple syrup, coconut oil, almond butter and chopped walnuts.
What I love about a simple recipe like this is that you can easily customize these banana baked oatmeal cups with what you like or have on hand.
These oatmeal cups are dairy free and can easily be made vegan if you swap the eggs for flax eggs instead.
HOW TO MAKE BAKED BANANA BAKED OATMEAL CUPS?
- Start by combining one egg (or a flax-egg for vegan), almond milk and melted coconut oil. Stir in the maple syrup, baking powder, vanilla, cinnamon, almond butter and mashed banana until combined. And finally, fold in the oats.
- Divide / fill your greased muffin tin or silicone muffin liners with the batter.
- Bake at 350 F for 20 minutes and you’ve got a delicious and healthy banana bread like breakfast you can enjoy on the go.
HELPFUL TIPS FOR MAKING BAKED OATMEAL CUPS:
Use cooking spray, or silicone (not paper) muffin liners
- Before getting started, lightly coat a standard muffin tin with cooking spray or line a baking sheet with silicone muffin liners.
- Coating your muffin tin ensures that the baked oatmeal will not stick to the pan.
- Skip the paper muffin liners since the oatmeal cups will stick to them
Make them gluten-free and nut-free (as needed)
To ensure your baked oatmeal cups are gluten-free, be sure to use gluten-free oats. You can also omit the nuts and nut butter if you have a nut allergy at home.
Use your favorite combination of sweeteners.
These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. Feel free to swap or add additional honey, coconut sugar, date puree, or your favorite low-carb sweetener instead.
Have fun with your add-ins
Fold in or sprinkle any add-ins of your choice. Coconut chips, freeze-dried fruit, chopped nuts or chocolate chips add texture and flavor. Or make a batch with several different flavors and customize individual cups for picky eaters.
How to Store Baked Oatmeal Cups
Store oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
You can serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.
Banana Baked Oatmeal
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup OR honey
- 4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1/4 cup creamy almond butter or your favorite nut or seed butter
- 1 medium-sized ripe banana mashed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups old-fashioned rolled oats gluten free as needed
- 1/2 banana sliced for garnish
- chopped walnuts , optional for garnish
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
- In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, mashed banana, almond butter, vanilla, baking powder, cinnamon and salt. Fold in the oats.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas and chopped walnuts, if desired.
- Bake in preheated oven for 18-25 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.