These Banana Bread Baked Oatmeal Cups are hearty, healthy and freezer friendly! Top with bananas, walnuts and a drizzle of syrup for a deliciously easy breakfast!
Why do I struggle so much with eating a healthy breakfast? No oatmeal. No cereal. No yogurt. I know it sounds weird but if I didn’t have to explain what I just microwaved to my coworkers, I’d totally go leftovers for breakfast. Like taco stuff. Leftover pizza. Or pasta. Leftover porcupines (Meatballs. Don’t panic.). Roast and potatoes. YUM! But, I am really trying to start my days a little healthier. I decided that if I have to eat oatmeal, then I was going to jazz it up, make it totally tasty and not hate every bite. So, say hello to my little friends …
Banana Bread Baked Oatmeal Cups
These golden brown, crispy topped little oatmeal cups are full of bananas, walnut and warm spices to mimic the classic comforting taste of banana bread. Since I baked them in a muffin tin, they are perfectly portioned and easy to pack up for breakfast on the go!
Once the Banana Bread Baked Oatmeal Cups have baked and cooled slightly, you can ease them out of the muffin tin and store them in an air tight container. Or, wrap them individually in plastic wrap and store them in a freezer bag in the freezer until you’re ready to eat them.
While they are delicious served warm with a smear of butter, it feels a tiny bit decadent if you top these Banana Bread Baked Oatmeal Cups with a few slices of fresh banana, some walnuts and a drizzle of pure maple syrup.
Now THAT is how you do breakfast!
These Banana Bread Baked Oatmeal Cups are hearty, healthy and freezer friendly! Top with bananas, walnuts and a drizzle of syrup for a delicious breakfast!
- 3 cups oats (quick cook or old fashioned)
- 1 teas baking powder
- 1 teas apple pie spice
- 1/4 teas salt
- 1/4 cup light brown sugar
- 1/2 cup walnut pieces
- 1/2 cup banana (mashed/pureed)
- 1 1/2 cup milk
- 2 tbsp melted butter or coconut oil
- 1 tbsp vanilla, almond or banana extract
- Preheat oven to 350 degrees F and prepare a 12-well muffin tin with non-stick cooking spray.
- In a medium bowl, mix all 6 dry ingredients together.
- In a second bowl, mix all 4 wet ingredients together.
- Add wet ingredients into dry ingredients and mix until combined.
- Divide mixture between the cups of the muffin tin.
- Bake for 25-30 minutes or until cups are baked through and golden brown.
- Cool for a few minutes before removing the baked oatmeal cups from the muffin tin.
- Top with sliced bananas, walnut and a drizzle of maple syrup.
Substitutions: You can substitute ground cinnamon or pumpkin pie spice for the apple pie spice. You can substitute any fruit puree for the mashed banana (I actually used 2 banana applesauce pouches because my bananas were not ripe). I used whole milk, but you can use any nut milk or even skim milk. // Storage Tips: Store baked and cooled oatmeal cups in an air-tight container for 2-3 days. To freeze, wrap each oatmeal cup in plastic wrap and store in a zip top freezer bag in the freezer. Remove from freezer and reheat in the microwave for 30-45 seconds or until warm.
Don’t forget to pin this to your breakfast, healthy eating or freezer friendly recipes Pinterest boards!
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