These Banana Baked Oatmeal Cups are packed full of oats, bananas, and incredibly delicious! Perfect for an easy and healthy breakfast throughout the week.
Preheat oven to 350°F (177°C). Spray each cavity of a 12-count muffin pan well with nonstick cooking spray and set aside.
In a large mixing bowl, mix together the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Set aside.
In a separate large mixing bowl, whisk together the mashed banana, milk, honey, egg, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until well combined.
Evenly distribute the mixture between all 12 cavities of the prepared muffin pan. Bake at 350°F (177°C) for 20-25 minutes or until the tops of the oatmeal cups are set and firm.
Remove from the oven and allow to cool for 10 minutes in the muffin pan. Then, carefully remove the oatmeal cups from the pan and transfer to a wire rack to cool.
Notes
Store oatmeal cups in an airtight container in the refrigerator for up to one week. Warm individual oatmeal cups in the microwave for 20-30 seconds if desired.Freezing Instructions: These oatmeal cups will freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for 20-30 seconds if desired.Bananas: It's best to use very ripe bananas for this recipe. You'll need about 2-3 medium bananas to equal 1 cup of mashed bananas.Milk: Whole milk, 2%, 1%, skim, or even almond milk all work fine here!Honey: I always use honey because it's what I have on hand, but you may swap it for an equal amount of pure maple syrup or agave.Recipe Variations:
Banana Walnut: Stir in 1/2 cup (60 grams) chopped walnuts
Chocolate Chip Banana: Stir in 1/2 cup (90 grams) semi-sweet chocolate chips
Blueberry Banana: Stir in 1 cup (150 grams) fresh or frozen blueberries