Banana Walnut Baked Oatmeal Cups

Breakfast can be tricky when you’re single. So I’m working on finding new ideas for breakfast, or even for quick snacks on the run. I love baked oatmeal a lot, but most recipes are too large for one person. Baking these 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 with the banana, which is good. I don’t have a taste for things that are too sweet any more!

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!

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 so much and it’s so convenient, that I want to find more flavor combinations to try!

Banana Walnut Baked Oatmeal Cups

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This flavor filled baked oatmeal comes in individual portions that are perfect for singles! Although this recipe is large batch, it freezes well and will allow you to have quick and healthy breakfasts on hand.
Recipe Image

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 12

Recipe Ingredients

  • 3 1/2 cups old fashioned oats
  • 1 1/2 cups milk or non-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

Recipe Instructions

  1. Preheat oven to 350 degrees F
  2. Grease a 12 cup muffin pan or line with muffin papers unless using silicone
  3. In a large mixing bowl add all ingredients except oats and walnuts and mix well.
  4. Fold in oats and mix well
  5. Stir in walnuts
  6. Spoon evenly into prepared muffin pan
  7. Bake for 20 minutes
  8. Allow to cool for 10-15 minutes before eating.
  9. 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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