Take oatmeal on the go with these baked banana oatmeal cups! They taste like banana bread and make for a delicious, portable breakfast option. Make a batch on Sunday and you’ll have breakfast ready for the week.
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. 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!
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 temp and one straight from the fridge. They’re good at pretty much any temperature (IMO) 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.
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.
2 cups old fashioned oatmeal
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 teaspoon baking powder
1/3 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 1/3 cup maple syrup
1/4 cup walnuts OR almonds OR another nut, chopped
1/2 cup raisins
Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
In a bowl, mix oats, salt, baking powder and cinnamon.
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.
Gently stir in walnuts and raisins.
Scoop mixture evenly into muffin cups.
Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Enjoy immediately or allow cups to cool and store them in the fridge or freezer. Reheat them in the toaster oven or microwave when you’re ready to eat them. When frozen take them out of the freezer and put them in the fridge the night before to thaw. Toast or microwave for a few seconds before eating in the morning.
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?
Full disclosure: I was compensated by Blue Diamond Almond Breeze for developing the recipe in this post.
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