Bananas. They’re like the ultimate comfort food, right?
Imagine a cozy morning when the world outside is drizzly and gray. You reach for something warm and comforting—like a hug in a muffin tin.
These banana baked oatmeal cups are perfect for that moment. Plus, they’re a sneaky way to get some nutrition in while feeling like you’re indulging in a treat.
I swear, every bite feels like a piece of sunshine on a dreary day!
Steps
- Preheat your oven to 350°F (177°C) and generously coat a 12-cavity muffin pan with nonstick spray. Set the pan aside for later use.
- In a large bowl, combine the dry ingredients: 2 and 1/4 cups of old-fashioned rolled oats, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Set this mixture aside.
- In a separate bowl, whisk together the wet ingredients: 1 cup of mashed bananas, 3/4 cup of milk, 1/4 cup of honey, 1 large egg, and 1 teaspoon of vanilla extract until well blended.
- Pour the dry ingredients into the wet ingredients and stir until the mixture is evenly combined. The mixture may seem liquidy, which is normal as it will firm up while baking.
- Distribute the mixture evenly among the 12 muffin pan cavities. Bake in the preheated oven for 20-25 minutes, until the tops are firm and set.
- Once baked, let the oatmeal cups cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
- Store the oatmeal cups in an airtight container in the refrigerator for up to one week. To enjoy later, warm individual cups in the microwave for 20-30 seconds.
- For freezing, place the oatmeal cups in the freezer for up to 3 months. Thaw them overnight in the refrigerator and reheat in the microwave if desired.
Ingredients
- 2 and 1/4 cups (225 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230 grams) mashed banana (about 2-3 ripe bananas)
- 3/4 cup (180 ml) milk (whole, 2%, 1%, skim, or almond milk)
- 1/4 cup (85 grams) honey (or an equal amount of pure maple syrup or agave)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 grams) chopped walnuts
- 1/2 cup (90 grams) semi-sweet chocolate chips
- 1 cup (150 grams) fresh or frozen blueberries
FAQ
- Can I use quick oats instead of old-fashioned rolled oats?
- It’s recommended to use old-fashioned rolled oats for the best texture and results in this recipe. Quick oats may alter the texture of the oatmeal cups.
- What can I use instead of honey to sweeten the oatmeal cups?
- You can replace honey with an equal amount of pure maple syrup or agave nectar if you prefer or have those on hand.
- How can I prevent the oatmeal cups from sticking to the muffin pan?
- To prevent sticking, it’s advised to spray the muffin pan well with nonstick cooking spray instead of using paper liners, as the oatmeal cups may adhere to them.
- How do I store the oatmeal cups, and how long do they last?
- Store the oatmeal cups in an airtight container in the refrigerator for up to one week. You can warm them in the microwave for 20-30 seconds before serving if desired.
- Can I add other ingredients to customize the oatmeal cups?
- Absolutely! You can mix in ingredients such as chopped walnuts, semi-sweet chocolate chips, or fresh/frozen blueberries to create different flavor variations.
Tips
- Use Ripe Bananas: Opt for very ripe bananas to enhance the sweetness and flavor of the oatmeal cups. You’ll need about 2-3 medium bananas to yield 1 cup of mashed bananas.
- Grease the Muffin Pan: Instead of using paper liners, which may stick, thoroughly spray or grease each cavity of your muffin pan with nonstick cooking spray to ensure easy removal of the oatmeal cups after baking.
- Experiment with Add-ins: Personalize your oatmeal cups by mixing in ingredients like chopped walnuts, chocolate chips, or blueberries to add variety and flavor to each batch.
- Freezing and Reheating: These oatmeal cups freeze well for up to 3 months. To enjoy them later, thaw them overnight in the refrigerator and reheat in the microwave for 20-30 seconds for a quick breakfast or snack.
Equipment
- Muffin Pan (12-count)
- Wire Rack for cooling
