Baked Oatmeal Cups

Adapted from elliekreiger.com

• 3 cups old fashioned oats (half blended into flour, if desired)
• 1 1/2 cups milk
• 1 cup mashed, very ripe banana (about 2 bananas)
• 2 large eggs
• 3 tablespoons oil or melted butter)
• 1/4 cup maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans (to sprinkle on top)
• Mix-in options: 1 cup blueberries, chopped apple, sliced bananas, 1/2 cup chocolate chips, 1/2 cup nuts

1. Preheat the oven to 350-F. Grease a 12 cup muffin tin or use cupcake liners.
2. Mix together all the ingredients, except for pecans and mix-ins.
3. Fold in the mix-ins (if using).
4. Fill muffin wells all the way to the top.
5. Sprinkle the pecans on top.
6. Bake for 20-25 minutes, or until golden brown and firm to the touch.
7. Cool for 5-10 minutes, then transfer to a cooling rack.
8. Store in the refrigerator.
9. Serve as muffins or place in a bowl, slightly mash it and drizzle milk and brown sugar.

Print Recipe

Baked Oatmeal Cups

Breakfast

Serves: 12

I absolutely love this recipe for baked oatmeal cups! You can eat them on the go as you would a muffin, or enjoy them hot out of the oven in a bowl with milk.

Ingredients

• 3 cups old fashioned oats (half blended into flour, if desired)
• 1 1/2 cups nonfat milk (I use 2% milk)
• 1 cup mashed, very ripe banana (about 2 bananas)
• 1 large egg
• 1 large egg white (I use the whole egg)
• 3 tablespoons canola oil (I use melted butter)
• 1/4 cup maple syrup
• 1 tablespoon brown sugar (my addition)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (I use 1/2 tsp)
• 1/2 cup chopped pecans (to sprinkle on top)
• My mix-in options: 1 cup blueberries, chopped apple, sliced bananas, 1/2 cup chocolate chips, 1/2 cup nuts

Instructions

1

Preheat the oven to 350-F. Grease a 12 cup muffin tin or using cupcake liners.

2

Mix together all the ingredients, except for pecans and mix-ins.

3

Fold in the mix-ins (if using).

4

Fill muffin wells all the way to the top.

5

Sprinkle the pecans on top.

6

Bake for 20-25 minutes, or until golden brown and firm to the touch.

7

Cool for 5-10 minutes, then transfer to a cooling rack.

8

Store in the refrigerator.

9

To serve: Eat as you would a muffin (they taste their sweetest when cold), or serve hot in a bowl, slightly mashed, with a little milk and brown sugar.