Are you looking for a delicious and healthy meal prep breakfast option that is suoer easy to make, nutritious and delicious? Then you must try these baked banana oatmeal cups! Packed with wholesome ingredients and bursting with flavor, these little cups of goodness are a perfect way to start your day.
If you love making healthy meal prep breakfast or snacks like these banana oatmeal cups then make sure to check out my buckwheat protein banana bread, which is another great freezer meal prep breakfast option.
Why You'll Love This Recipe
This recipe uses wholesome ingredients and is naturally gluten, dairy and egg free! This means that the recipe is suitable for vegans. The main reason that I love this recipe is because it is the perfect meal prep breakfast or snack option to keep handy in the fridge or freezer. These banana oatmeal muffins are also so easy to make! You know that I never make anything too complicated especially when it comes to healthy meal prep and these baked banana oatmeal muffins are no exception!
Ingredients for Baked Banana Oatmeal Cups
To make these delicious baked banana oatmeal cups, you will need the following ingredients:
- 2 ½ cups of rolled oats
- 3 large bananas, mashed
- 1 cup roughly chopped walnuts or pecans (optional)
- ⅓ cup maple syrup (or any other natural sweetener)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 flaxseed eggs (1 flaxseed egg is 1 tablespoon of ground flaxseed mixed with 3 tablespoon of water and set aside for 10 minutes). Alternatively, if you do not require the recipe to be vegan you can use 2 eggs lightly beaten
- 1 cup soy milk or any milk of choice
Step-by-step Instructions for Making Egg-Free Baked Banana Oatmeal Cups
Now that you have gathered all the necessary ingredients, let's dive into the step-by-step instructions for making these delicious baked banana oatmeal cups:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large mixing bowl, combine the dry ingredients: rolled oats, baking soda, baking powder, chia seeds, cinnamon, and salt. Mix well to ensure the ingredients are evenly distributed.
- In a separate bowl, mash the ripe bananas until smooth. Add the flaxseed eggs (or regular eggs), maple syrup, and soy milk. Mix until all the wet ingredients are well combined.
- Add the wet mixture to the dry ingredients, as well as the chopped nuts, stirring until everything is well incorporated. The mixture should have a sticky consistency.
- Spray a 12-cup muffin tin with cooking oil and line each cup with paper muffin liners for easy removal.
- Evenly scoop the oatmeal mixture into each muffin cup. Use the back of a spoon to gently pat down the mixture to ensure it's evenly distributed and compacted.
- Bake for approximately 25 to 30 minutes, or until the tops are golden brown.
- Allow the oatmeal cups to cool for a few minutes. This will make them easier to remove from the tin without falling apart.
- Enjoy the baked banana oatmeal cups immediately, or transfer them to an airtight container and store in the fridge for up to 4 days. You can also freeze them for up to 1 month.
Tips for Perfecting Your Baked Banana Oatmeal Cups
To ensure your baked banana oatmeal cups turn out perfectly every time, here are some tips to keep in mind:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your oatmeal cups will be. Look for bananas with brown spots on the peel for the best results.
- Adjust Sweetness: If you prefer your oatmeal cups sweeter, you can increase the amount of maple syrup or add ¼ cup of coconut sugar or brown sugar to the wet mixture.
- I have suggested pecans or walnuts for the chopped nuts add ins but you can honestly use whatever you like! Some other ideas could be dried fruits, chocolate chips, or shredded coconut.
- Adjust Baking Time: Oven temperatures may vary, so keep an eye on your oatmeal cups while they're baking. If the tops are browning too quickly, you can cover them loosely with aluminum foil to prevent burning.
Storage Tips
When it comes to storing your baked banana oatmeal cups, follow these tips:
- If you plan to consume them within 4 days, store them in an airtight container in the refrigerator.
- For longer-term storage, place the banana oatmeal muffins in an airtight container and keep in the freezer. They can be kept in the freezer for up to 1 month.
- To reheat from frozen, simply remove an oatmeal cup from the freezer, wrap it in a paper towel, and microwave for 45 to 60 seconds. Adjust the time as needed based on the wattage of your microwave.
Baked Banana Oatmeal Cups
Ingredients
- 2½ cup rolled oats
- 3 large bananas
- 1 cup pecans or walnuts roughly chopped
- ⅓ cup maple syrup
- 1 tablespoon chia seeds
- 2 flaxseed eggs see blog notes on how to make flaxseed eggs or can be substituted for eggs is it does not need to be vegan
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup soy milk or any milk of choice
Instructions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large mixing bowl, combine the dry ingredients: rolled oats, baking soda, baking powder, chia seeds, cinnamon, and salt. Mix well to ensure the ingredients are evenly distributed.
- In a separate bowl, mash the ripe bananas until smooth. Add the flaxseed eggs (or regular eggs), maple syrup, and soy milk. Mix until all the wet ingredients are well combined.
- Add the wet mixture to the dry ingredients, as well as the chopped nuts, stirring until everything is well incorporated. The mixture should have a sticky consistency.
- Spray a 12-cup muffin tin with cooking oil and line each cup with paper muffin liners for easy removal.
- Evenly scoop the oatmeal mixture into each muffin cup. Use the back of a spoon to gently pat down the mixture to ensure it's evenly distributed and compacted.
- Bake for approximately 25 to 30 minutes, or until the tops are golden brown.
- Allow the oatmeal cups to cool for a few minutes. This will make them easier to remove from the tin without falling apart.
- Enjoy the baked banana oatmeal cups immediately, or transfer them to an airtight container and store in the fridge for up to 4 days. You can also freeze them for up to 1 month.
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