Cassie I made these baked oatmeal cups on a whim as I was trying to clean up the kitchen and I was tired of looking at the overripe bananas that I knew I wasn’t going to eat. I might be weird but I prefer my bananas still slightly green when I eat them and once they get past a certain point, they end up sitting on my counter for ever. This time, I decided I wanted to make something that could be eaten in the morning that wasn’t a sugary treat. I could have easily made my banana coffee cake (so good) but that wasn’t what I was wanting, and the results of these baked cups came out exactly how I was hoping.
The recipe is extremely simple and customizable. Here is what you’ll need:
- 1 ripe banana
- Almond buter
- Maple syrup
- Milk
- Gluten free oats
- Baking powder
- Cinnamon
- Salt
To make all you need to do is mash up your banana real good, add in the almond butter, maple syrup and milk and mix well. Then you’ll add in your dry ingredients and give it a good mix. At this point, you can cook them as is (still really good and tasty) or your can add in your favorite oatmeal toppings. These are delicious with fresh blueberries, chocolate chips, and raisins. The sky is the limit!
To store, you’ll want to keep them in an airtight container in the refrigerator. When you’re ready to eat, you can eat cold or pop them in the microwave for 30 seconds.
I hope you enjoy them as much as I have!
Baked Oatmeal Cups
Ingredients
- 1 Ripe Banana
- 1/4 Cup Almond Butter
- 1/4 Cup Maple Syrup
- 1 1/4 Cup Milk I used coconut milk from the carton
- 3 Cups Gluten Free Oats I used Bob's Redmill brand
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 Cup Preferred Toppings (optional) Chocolate chips and blueberries are great
Instructions
- Preheat oven to 350° and spray cupcake tin with nonstick spray.
- Mash banana in a bowl until only small lumps are left.
- Add almond butter, maple syrup and milk to bowl and mix well.
- Add all dry ingredients, except toppings, and mix well together.
- Add your favorite toppings! Chocolate chips and blueberries and some of my favorites!
- Distribute the mixture evenly between all 12 muffins, they will be full!
- Bake in the oven for 25 minutes or until a toothpick comes out clean.
