Baked Oatmeal Cups (with Almond Butter)

Healthy Baked Oatmeal Cups are a grab and go version of the baked oatmeal recipe. Made with wholesome ingredients, these are mildly sweet and freezer friendly.

Course Breakfast

Cuisine American

Keyword Baked Banana Oatmeal Cups, baked oat cups, banana oatmeal cups, healthy baked oatmeal cups, oatmeal cups recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 320kcal

Author Maria Doss

Ingredients

Dry ingredients

Wet ingredients

2 medium bananas mashed well
2 large eggs
½ cup golden brown sugar not packed
½ cup almond butter or peanut butter
¼ cup melted coconut oil not hot
1 cup milk

Optional ingredients for Topping

Instructions

Pre heat oven to 350°F and spray a standard 12-cup muffin pan with non-stick cooking spray (make sure to grease really well) and set aside (The oatmeal cups stick to the paper liners a bit regardless, so I recommend skipping them).
Add all dry ingredients into a medium bowl, stir well and set aside.
Add all wet ingredients (except milk) into another larger bowl and whisk until smooth. Add milk and whisk well, until well combined.
Stir in all dry ingredients and mix well, until thoroughly combined.
Evenly divide batter into the prepared muffin pan (the batter will be liquidy - when you divide the batter between the muffin cups, make sure you have both liquid AND oats in each) and sprinkle any toppings that you desire.
Bake for 24 to 26 minutes, or until the top is deep golden in color. Transfer pan to a wire rack and cool completely.
To remove - Loosen the sides with a small knife and GENTLY remove from the pan. These oatmeal cups DO NOT STICK TO THE PAN AND COME OUT EASILY, however they are very soft and need some TLC!

Notes

Make it Gluten-Free - Use gluten free oats

Make ahead instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator for a week for easy breakfasts. Reheat in the microwave (20-30 seconds) or bake in a 350°F oven for 5-6 minutes.

To freeze – Cool baked banana oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.

Brown sugar – Golden or light brown sugar is recommended.

Almond or Peanut butter – Creamy almond butter or peanut butter may be used (I recommend staying away from sun butter, since it makes the baked oatmeal cups, green when baked)

Skip paper liners – The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.

Do not make oatmeal batter ahead of time- The oats will soak up all the liquid! Whisk it all together, then bake right away.

Old fashioned Oats – This recipe works with old fashion oats and not other kinds like steel cut or quick cooking oats. Use gluten free oats for a gluten free option.

The batter will be liquidy – When you divide the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each of 12 cups.

Nutrition