Banana Baked Oatmeal Cups
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.6 out of 5 stars
(14)
Ingredients
12 oatmeal cups
- 3 cups old-fashioned oats
- 1 1/4 cups plain milk (dairy or non-dairy)
- 1 cup mashed ripe bananas
- 1 egg
- 1/2 cup chopped pecans
- 1/3 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon each: fine sea salt, ground cinnamon, ground ginger
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Preparation
Step 1
Heat oven to 350°F (180°C). Grease a muffin pan with baking spray.
Step 2
Stir all of the ingredients together in a large mixing bowl until evenly combined. Let the batter rest for 5 minutes so that the oats can absorb some of the liquid.
Step 3
Scoop the batter into the prepared muffin cups so that they are full but not overflowing. Bake for 25-30 minutes or until a toothpick inserted in the middle of an oatmeal cup comes out clean. Transfer the pan to a wire rack to cool for at least 10 minutes.
Step 4
Serve warm and enjoy! To store any leftovers, allow the oatmeal cups to cool to room temperature. Then transfer to a sealed storage container and refrigerate for up to 4 days or freeze for up to 3 months.
Step 5
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Chef's notes
Use a baking dish:
Bake the batter in a baking dish (I’d recommend a 9 x 9-inch) instead of individual baking cups. Cooking time will depend on the size of your baking dish.
Use different mix-ins:
Use whatever other kinds of chopped nuts or baking chips you might prefer, or add in some chopped dried fruit, coconut flakes, or fresh berries. I recommend limiting the total amount of mix-ins to around 1/2 cup.
Use different spices:
Use whatever other warming spices you might prefer, either in addition to or mixed with the ground cinnamon and ginger, such as ground allspices, cardamom, cloves or nutmeg.
Make it dairy-free:
Use dairy-free milk and chocolate chips (if using) to make this recipe dairy-free.
Make it vegan:
Use a flax egg (3 tablespoons water mixed with 1 tablespoon ground flax seeds, soaked together for 5 minutes) in place of a traditional egg.
