Baked Banana Oatmeal Cups

These Baked Banana Oatmeal Cups are the perfect simple and healthy breakfast meal prep or snack meal prep recipe! Made with wholesome ingredients!

Course Breakfast, Snack

Cuisine Vegan

Keyword Baked Banana Oatmeal Cups, Breakfast Meal Prep, Meal Prep

Prep Time 5

Cook Time 30

Total Time 35

Servings muffins

Calories 190kcal

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

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.