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!
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.