Baked Oatmeal Cups (vegan, WFPB, gluten-free)
When you have ripe bananas, make these delicious oatmeal cups for a healthy snack or breakfast. They taste like baked oatmeal or a bowl of oatmeal, not a bakery muffin. My kids devour them, even without any sweetener in them except the banana!
Servings 6 cups
Calories 93kcal
Ingredients
- 2 ripe bananas, mashed or blended up
- 1 cup rolled oats
- 1 tablespoon ground flax seed or ground chia seed
- 1/3 cup water or plant milk
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
Optional Additions
- 2 tablespoons maple syrup or honey
- 2 tablespoons peanut butter
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins
- 1/4 cup chocolate chips
- jam in the center of each cup
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin pan by greasing it, using paper liners, or using a silicone muffin pan (no greasing needed).
- Mash the bananas in a bowl with a fork, or blend them in a blender with the water or milk so there are no banana chunks. In a mixing bowl, combine the mashed/blended bananas with the other ingredients: rolled oats, ground flax seed, salt, baking soda, and cinnamon.
- If desired, stir in any additional ingredients. None are needed, but I especially love a little bit of peanut butter stirred in.
- Pour the mixture into the muffin cups and bake for 25 minutes. They will be slightly soft to the touch, but they firm up as they cool.
- Enjoy warm or cold. Store in the fridge or freezer. They make a great travel breakfast.
- If you enjoyed this recipe, please take the time to leave a comment and star rating below! That helps me so much! Thank you!
Nutrition
Calories: 93kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Sodium: 148mg | Potassium: 160mg | Fiber: 3g | Sugar: 5g | Iron: 1mg
