Baked Banana Oatmeal Cups

Baked Banana Oatmeal Cups

Baked Banana Oatmeal Cups

Baked Banana Oatmeal Cups 

Makes 12 cups 

Serving size: 1 cup 

Always in a rush in the morning but want to have a healthy breakfast? Try baking these oatmeal cups on the weekend and have them ready-to-go for the weekday morning rush. Oats are a whole grain that contains fiber and protein to help keep you satisfied until lunchtime. The ripe bananas provide delicious natural sweetness, so there’s no need to add sugar. Optional: omit the egg and use ground flaxseed instead which provides vital, heart-healthy Omega-3 fatty acids. 

Experiment with different flavor combinations: 

  • Dried cranberries with orange zest
  • Thinly chopped apple, walnut and cinnamon
  • Blueberry and slivered almond
  • Shredded carrot and raisin 

Ingredients 

4 very ripe bananas, mashed 

2 cups rolled oats 

½ cup low-fat milk, or sub unsweetened almond or soy milk 

½ teaspoon salt 

½ teaspoon baking soda 

2 eggs or 2 tablespoons ground flaxseed 

Paper baking cups or nonstick cooking spray, canola preferred 

Directions 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line standard muffin tin with baking cups or, if not using, spray pan with nonstick cooking spray.
  3. Whisk eggs in a bowl, or, if using flaxseed, mix the ground flaxseed with 6 tablespoons of water. Let the mixture sit for five minutes, until slightly thickened and gel-like.
  4. Add remaining ingredients to the bowl and stir well to combine.
  5. Divide batter into 12 cups and bake until firm and lightly golden, approximately 20 minutes.
  6. Serve warm or allow to cool and store in an airtight container in the fridge for up to one week.