Baked oatmeal breakfast cups are a versatile and satisfying option for busy mornings or as a healthy snack throughout the day. They are packed with fiber, protein, and essential nutrients, making them a nutritious choice for the whole family. With minimal preparation and a short baking time, you can enjoy these delicious cups of goodness in no time. So, go ahead and give this recipe a try, and say goodbye to mundane breakfasts while embracing a wholesome and delicious way to start your day!
Prep Time
20 minutes
Cook Time
25 minutes
Makes
12 oat cups
Ingredients
2 cups rolled oats
2 ripe bananas, mashed
1 ½ cups milk (dairy or plant-based)
1 large egg
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
¼ teaspoon salt
Optional toppings: berries, nuts, seeds, or chocolate chips
Preparation
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a muffin tin or line it with cupcake liners.
- In a large mixing bowl, combine the rolled oats, mashed bananas, milk, egg, maple syrup or honey, vanilla extract, baking powder, cinnamon, and salt. Stir well until all the ingredients are fully combined.
- If desired, add in your favorite toppings such as berries, nuts, seeds, or chocolate chips. Stir gently to distribute the toppings evenly throughout the mixture.
- Pour the oatmeal mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for approximately 25 minutes or until the edges are golden brown and the centers are set.
- Once baked, remove the oatmeal cups from the oven and allow them to cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve the baked oatmeal cups warm or refrigerate them for later use. They can be stored for 7 days in the refrigerator or up to 3 months in the freezer. Enjoy them on their own or served with a dollop of yogurt, a drizzle of honey, or a sprinkle of your favorite toppings.
Nutrition information
Serving Size: 1 oat cup
Calories: 115, Fat: 1.5g, Protein: 4g, Carbohydrates: 11g, Fiber: 2.5g, Sodium: 112mg
Adapted from: https://andianne.com/baked-oatmeal-breakfast-cups/
