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Banana Baked Oatmeal - 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.

Banana Baked Oatmeal

These Banana Baked Oatmeal Cups are an easy wholesome breakfast option packed with ripe bananas, creamy almond butter, and hearty oats. These delicious make-ahead cups are perfect for meal prep and freezer-friendly, providing a convenient and nutritious start to your day.

Course Breakfast
Cuisine American
Keyword baked oatmeal, banana, banana baked oatmeal, breakfast, oatmeal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 198 kcal
Author Kelly

Ingredients

  • 1 1/2 cups unsweetened almond milk , or preferred milk of choice
  • 2 large eggs , or use flax eggs for vegan (For each flax egg - combine 1 tablespoon flax seed + 2.5 tablespoons water + let it sit for 5 minutes until thick + gel-like)
  • 1/2 cup maple syrup , you can also use any sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose for a lower carb / lower sugar option or even honey if you're not vegan.
  • 4 teaspoons melted coconut oil OR neutral oil , such as avocado oil, please not that 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 butter or seed butter
  • 1 medium-sized ripe banana , mashed. Unsweetened applesauce will work too for a banana-free option.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 3 1/2 cups gluten-free old-fashioned rolled oats , for a grain-free option, you can sub with 1 3/4 cups of roughly chopped sliced almonds and 1 3/4 cups of roughly chopped coconut flakes
  • 1/2 banana sliced for garnish
  • chopped walnuts , optional for garnish

Instructions

  1. Preheat oven to 350 degrees F. Grease or line a 12-cup muffin tin with oil spray or line with silicone muffin liners.
  2. 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 the milk, maple syrup, oil, mashed banana, almond butter, vanilla, baking powder, cinnamon and salt. Fold in the oats.
  3. Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas and chopped walnuts, if desired.
  4. Bake in preheated oven for 18-25 minutes, or until set.
  5. 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.

Recipe Notes

  • Storage: Once cooled, store the banana baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. This makes them an excellent option for meal prep, allowing you to enjoy a nutritious breakfast all week long.
  • Make-Ahead: These oatmeal cups are perfect for making ahead of time. You can prepare a batch on the weekend and have breakfast ready to go for the week ahead. Simply reheat in the microwave for a quick and convenient breakfast on busy mornings.
  • Freezer-Friendly: If you want to stock up on breakfast options, these oatmeal cups freeze beautifully. Place cooled oatmeal cups in a freezer-safe bag or container and store in the freezer for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight or reheat in the microwave for a quick and easy breakfast option.
Nutrition Facts
Banana Baked Oatmeal
Amount Per Serving (1 g)
Calories 198 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 8g9%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.