Baked Banana Oatmeal Cups

by on May 4, 2012

I’m one of those people who wakes up hungry for breakfast, no matter what I ate the night before. It’s so weird to me when people say that they were just too busy to eat or that they simply forgot – seriously, it baffles me. The funny part is that Isaac is one of those people. I guess opposites do attract. :)

Anyhow, back to the point. I always have to eat breakfast, but sometimes I’m in a huge rush in the morning because I’ve gone to the gym spent all morning reading blogs and I need something that I can grab and eat at my desk. The recipe I’m sharing today is the perfect solution, especially for all you oatmeal fans out there – Baked Banana Oatmeal Cups!

Baked Banana Oatmeal Cup // Eating Bird Food

They look like muffins, but don’t let the shape fool you – they’re denser and chewier than muffins because there’s no flour involved. I tried one hot from the oven with a little almond butter and it was amazing! I’ve also eaten one at room temperature and one straight from the fridge – they’re good at pretty much any temperature to me but I think they’re best served warm. They taste just like a batch of chewy oats to me. Isaac doesn’t really eat oatmeal and he said that they remind him of kugel. I would have to agree with that as well.

Baked Banana Oatmeal Cup // Eating Bird Food

Baked Banana Oatmeal Cups
 
Prep time
Cook time
Total time
 
These baked oatmeal cups are just like oatmeal in the sense that you can add different mix-ins. I used bananas, raisins and walnuts but I'm sure they would be amazing with different fruits, nuts or even chocolate chips. This recipe is dairy-free and can easily be made gluten-free by making sure all your ingredients are certified gluten-free.
Author:
Serves: 12
Ingredients
  • 2 cups old fashioned oatmeal
  • 2 teaspoons ground cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • ⅓ cup egg whites
  • 1 Tablespoon coconut oil, in liquid form
  • 1 teaspoon organic vanilla extract
  • 6 drops liquid stevia OR 1 packet of powdered stevia OR ⅓ cup maple syrup
  • 2 medium bananas, mashed
  • 2 cups Almond Breeze unsweetened vanilla almond milk
  • ¼ cup walnuts OR almonds OR other nut
  • ½-3/4 cup raisins
Instructions
  1. Preparation
  2. Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
  3. In a bowl, mix oats, salt, baking powder and cinnamon.
  4. In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  5. Gently stir in walnuts and raisins.
  6. Scoop mixture evenly into muffin cups.
  7. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean.

You can store any extras in the fridge or freezer and reheat them in the microwave when you want to eat them. If you are freezing them, I would take them out of the freezer and put them in the fridge the night before to thaw, then microwave for a few seconds before eating in the morning.

This recipe was developed for Almond Breeze and is now featured on the recipe section of their website!

Almond Breeze Feature.jpg

When they contacted me a couple weeks ago asking me to create a recipe, I immediately said yes because I use their almond milk daily and I absolutely love it. The unsweetened vanilla is my favorite and I already have quite a few recipes here on EBF that use it (chia pudding, overnight oats, almond banana berry smoothie, cinnamon oatmeal cookie smoothie, vegan no bake cookies, pumpkin protein bars, etc.). I had a hard time deciding what to make and almost went with muffins or a quick bread but I’m really happy I decided to go with the baked oatmeal because I had never had it before. Now that I know how delicious and easy it is, I’m sure I’ll be experimenting with different variations. I also noticed that almost all my recipes with almond milk are sweet so I think it’s about time I branched out and made something savory. I’m still brainstorming what I should make first.

Any suggestions for savory recipes that use almond milk?

Oh and I have a very special announcement today – the winner of the Let Them Eat Vegan! Giveaway has been chosen, head over to the post to find out if it’s you!

Full disclosure: I was compensated by Blue Diamond Almond Breeze for developing the recipe in this post.

{ 34 comments… read them below or add one }

Lindsey May 4, 2012 at 9:12 am

I am the same way and need breakfast asap in the mornings no matter what. It also baffles me when people say they forgot to eat! I always think “what?!” haha.
Great recipe, I will have to try them.
I use almond milk to make frittata’s and scrambled eggs.

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Leah May 15, 2012 at 9:40 pm

Same here- 3 eggs, egg whites, almond milk, mushrooms, peppers = easy breakfast to reheat in the morning. :)

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Kristen May 4, 2012 at 9:18 am

Skipping meals in general baffles me. If I miss one I literally cannot function until I have food. I made something similar once and ate them crumbled over a scoop of Greek yogurt. Filling, easy, and quick. I’ll have to try your version!

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Jessica Sanders May 6, 2012 at 9:11 pm

Totally right there with you! When people say they didn’t eat breakfast, I’m like, you’ve gotta be kidding me! All I think about is food, much less not eat a meal!

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Sue-Anne May 4, 2012 at 10:08 am

It shows how different people are. Different metabolisms create different needs. Someone who is kind of slow in the morning, a very small, light breakfast works fine for them. Someone else who has higher energy in the morning a big breakfast high in protein will keep them more satisfied all day long. No matter what, skipping meals is not good. This recipe looks great and is a little similar to the home-made power bars I have in the oven!

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Gina @ Running to the Kitchen May 4, 2012 at 10:09 am

I so wish I was was eating this right now instead of the lame airport breakfast that I’m currently scarfing down! I have a serious love affair with all cute baked breakfasts, this included :)

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Courtney May 4, 2012 at 10:43 am

I made something similar to these a while ago. They were delicious! But I went a little overboard and ate them for more than just breakfast… I’ll definitely have to try these mix-ins!

As for the savory recipe with almond milk, I’ve made Martha Stewart’s Almond Curry Chicken (from Whole Living) with unsweetened, original almond milk and it was delicious! Just an idea. :)
http://www.wholeliving.com/133060/almond-curry-chicken

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Liz @ IHeartVegetables May 4, 2012 at 11:31 am

Brittany, these look AMAZING! And Galen is just like Isaac. He will literally come over for dinner and be like “I’m so hungry, I forgot to eat anything today.” I’m like “Do you have any idea how cranky I would be?!?!” ;)

I love Almond Breeze too! I’ve never been a milk drinker, so almond milk is my favorite alternative!

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Kammie @ Sensual Appeal May 4, 2012 at 12:09 pm

Almond Breeze is my milk of choice so this is perfecto :) Thank you for the awesome recipe.

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Emilie @ Emilie's Enjoyables May 4, 2012 at 12:50 pm

I love almond milk and made something almost identical last night, only I made them in bar form and they mayyyy have had some shredded coconut in them :) But I also ate mine warm with almond butter smeared on top….it’s the best way to eat any oat based meal!

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Sam @ Fit for My Fork May 4, 2012 at 2:16 pm

These look fantastic! Sometimes I really just don’t have time for a proper breakfast in the morning and having one of these to hand would be fantastic!

I don’t like bananas though… do you think I could substitute something else? Something other than applesauce? Maybe I’ll just have to test this out in my kitchen with some kind of substitution and see how it goes. Ooh… perhaps some mashed berries instead? Hmm…

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Sam @ Fit for My Fork May 4, 2012 at 4:10 pm

I’m going to reply to myself here and suggest that I use almond butter instead of the bananas. I think that might work. Oooh man, I am so excited to make these this weekend.

Thank you for the recipe Brittany!

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Whitney @ Whit Likes Fit May 4, 2012 at 2:17 pm

These look awesome. Might have to try them this weekend.

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lynn @ the actor's diet May 4, 2012 at 9:08 pm

great recipe! i may make it in loaf form…

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Baking Serendipity May 4, 2012 at 11:40 pm

I’m ready for breakfast as soon as I wake up to! Inevitably, my pup won’t let me do a thing until we’ve gone for a walk, and I like using that time to brainstorm a morning meal :) Definitely thinking about this one tomorrow!

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Meister, Running While Smiling May 5, 2012 at 8:12 am

Aren’t mashed bananas just the greatest thing? When I realized you could use them as a binder in baking and basically turn anything into a muffin, my life was instantly changed. I make something very similar to these, only in place of oatmeal I use Swiss muesli cereal. Yum!

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kristina May 5, 2012 at 4:55 pm

Just made these this morning. Delish! I’m serving them at the beach tomorrow morning! :)

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Jess @JessCantCook May 6, 2012 at 2:10 pm

Ty and I are the same way, I have to have my breakfast in the morning and he could probably skip it all together! This recipe looks delicious :)

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Lindsay @ The Lean Green Bean May 7, 2012 at 8:48 am

these sound absolutely amazing! cannot wait to try them.

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Eating Bird Food May 7, 2012 at 9:42 am

Thanks Lindsay! Let me know if you try them. :)

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Katie Hood May 14, 2012 at 11:47 am

I made these over the weekend and they are so so yummy. Just ate 2 of them for my mid-morning snack at my desk at work and I am taking them on a roadtrip on Wednesday…and now I should get back to work. Just wanted to let you know I thought that they were delicious!

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Eating Bird Food May 15, 2012 at 3:41 pm

Thank you so much for the feedback Katie! I’m glad you like them. :)

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Allison June 23, 2012 at 3:34 pm

Hi – I just finished making the batter, and it’s very “runny.” Is it supposed to be this way? I checked and double-checked the recipe, and I measured everything correctly. Is all this milk going to be absorbed or cook off?

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Allison June 23, 2012 at 10:10 pm

Well, I answered my own question :) It did get absorbed, and the oatmeal cups are delicious. Very hearty. Thanks for the great recipe!

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Johanna October 3, 2012 at 6:46 am

Hi!
I’m allergic to almonds, can i use regular milk instead?

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Brittany Mullins October 3, 2012 at 9:19 am

Regular milk or another non-dairy milk should work just fine!

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Natasha October 17, 2012 at 6:23 pm

Hi,
I’m just wondering why you don’t state the nutritional infoformation of your recipes??
Calories, Fat, Carb’s, Protein?, Sugar, etc…???
I really want to try some of these recipes but feel more comfortable knowing everything :)

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Christine October 21, 2012 at 8:04 pm

I was looking for banana muffins to make for my children and came across these. I just made them, and they are delicious. I did use regular milk, but I will try them almond milk next time because I do like it. Thanks for the recipe. I hope my kids like them as much as I do.

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Anna January 1, 2013 at 11:06 pm

I just pulled these out of the oven, and they smell amazing. My husband just tore himself away from his xbox to see what spelled so good!

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Angie Outland February 2, 2013 at 7:48 am

These look yummy. I don’t see the nutritional value on each serving. I am on a strict diet, and keep count of my calories, fat, sugar etc. Am I overlooking this information?

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Jennifer Benson January 8, 2014 at 12:37 pm

I just made these over the weekend to have as snacks throughout my work week. I am absolutely in love with this recipe. I think next time I’m going to try chopped apple. I think that would be so yummy with the cinnamon and banana. Thanks for sharing! I can’t wait to try more of your recipes!

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Eating Bird Food January 8, 2014 at 12:42 pm

I’m so glad that you liked the baked banana oatmeal cups. I love your idea to add apples! :)

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Calli January 27, 2014 at 1:58 am

Delish! I added one chopped apple & one pear.i also added a scoop of vanilla protein powder. So so good. Thanks!

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Maureen McKibbin April 4, 2014 at 8:50 pm

I would like to know how many calories are in each muffin. I am on l200 calories a day and would love to make these.

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