Breakfast/Brunch food

Banana Walnut Baked Oatmeal Cups

February 21, 2020
a plate with three banana walnut baked oatmeal cups

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Breakfast can be tricky whether you’re single or not! So I’m working hard to find new recipe ideas for breakfast, or even for quick snacks on the run. I love baked oatmeal a lot. But most baked oatmeal recipes are way too large for just one person. Baking these banana walnut baked oatmeal cups in individual portions seemed like a better option for me. I have some quick and easy breakfasts that are portable now.

This recipe actually makes 12 cups, but they freeze very well and so I have enough for many breakfasts or snacks, which makes life even easier for me! I’m personally working on cutting down on the amount of sugar I consume daily, so I don’t use any refined sugar in this recipe. I use maple syrup, but the amount called for equals just a little over a teaspoon full per oatmeal cup. It adds just a little sweetness to the banana, which is good. I don’t have a taste for things that are too sweet anymore!

I personally use unsweetened almond milk in this recipe and it works very well! Of course, you can use the milk or non-dairy version of your choice. Remember to use unsweetened or you will be getting added sugar that you don’t want!

I actually use a silicone 12 cup muffin pan and love it! I don’t have to use muffin papers or grease the pan anymore. It’s super easy to use and clean!

I love the banana and walnut combination! It tastes a lot like banana bread. I like this recipe for banana and walnut baked oatmeal cups so much and it’s so convenient! I want to find more flavor combinations to try!

Want another recipe for baked oatmeal cups? I’ve gone ahead and done a blueberry baked oatmeal cups recipe too!

a plate with three banana walnut baked oatmeal cups

Banana Walnut Baked Oatmeal Cups

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 12 servings

Ingredients
  

  • 3 1/2 cups old fashioned oats
  • 1 1/2 cups milk or dairy alternative
  • 2 eggs
  • 1 tbsp avocado oil
  • 1 ripe banana mashed
  • 1/3 cup real maple syrup
  • 1/4 cup walnuts finely chopped
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/8 tsp sea salt

Instructions
 

  • Preheat oven to 350 degrees F
  • Grease a 12 cup muffin pan or line with muffin papers unless using silicone
  • In a large mixing bowl add all ingredients except oats and walnuts and mix well.
  • Fold in oats and mix well
  • Stir in walnuts and mix
  • Spoon evenly into prepared muffin pan
  • Bake for 20 minutes
  • Allow the cups to cool for 10-15 minutes before eating.
  • Store leftovers in the refrigerator for up to 5 days or store in freezer safe container for up to 5 months.

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