Description
Back-to-school baked oatmeal cups are a nutritious and delightful breakfast solution that your family will love. Infused with the comforting flavors of cinnamon and ripe bananas, these portable treats make busy mornings enjoyable and stress-free. Easy to customize with your favorite mix-ins like nuts or dried fruits, they ensure everyone leaves the house with a smile. Whip up a batch to keep on hand for quick, wholesome breakfasts throughout the week!
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas, mashed
- 1 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mash the bananas until smooth. Stir in the almond milk and maple syrup until well combined.
- In another bowl, mix together the rolled oats, cinnamon, and salt.
- Combine the dry ingredients with the wet ingredients until thoroughly mixed. Add any desired mix-ins at this stage.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until golden brown on top. Let cool briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup (70g)
- Calories: 150
- Sugar: 5g
- Sodium: 75mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg