Description
Prepare simple, fun, bite-sized baked oatmeal cups perfect for quick mornings or grab-and-go meals. These are easy to make ahead.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 1/4 cup mashed ripe banana
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup mix-ins (e.g., blueberries, chocolate chips)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin.
- In a medium bowl, whisk together the milk, egg, mashed banana, maple syrup, vanilla extract, baking powder, and cinnamon until combined.
- Stir in the rolled oats until everything is mixed well.
- Fold in your chosen mix-ins like blueberries or chocolate chips.
- Spoon the mixture evenly into the prepared mini muffin cups, filling each about three-quarters full.
- Bake for 15 to 18 minutes, or until the edges are set and lightly golden.
- Let the cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can prepare the batter the night before and store it covered in the refrigerator. Add 2-3 minutes to the baking time if baking directly from the fridge.
- These freeze well. Store cooled cups in an airtight container in the freezer for up to one month. Reheat briefly in the microwave.
- For a fun presentation, top cooled cups with a small dollop of yogurt or a sprinkle of powdered sugar before serving.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 7
- Sodium: 35
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1.5
- Protein: 3
- Cholesterol: 20