Double Almond Baked Oatmeal Cups
These easy baked oatmeal cups are a quick grab and go breakfast or snack. Add it to your meal prep for a healthy whole grain breakfast!
I thoroughly enjoyed our extra hour today! It was nice to relax for a bit and get prepared for the week. And these baked oatmeal cups were a perfect addition to meal prep.
Easy Double Almond Baked Oatmeal CupsClick To TweetThis is one of those staple recipes. Nothing trendy. Nothing really unique – just a simple answer to breakfast. Most of the ingredients are pantry staples. The bananas are the one exception. And not pretty yellow bananas. They need to be ripe – like about to turn to mush, heavily spotted ripe bananas. The overripe bananas will lend lots of sweetness and moisture to the oatmeal cups, which means you can also cut back on added sugars.
I’ve made this recipe several times. Instead of banana bread, it’s become my go-to recipe to use up extra bananas. Here, I’ve used sliced almonds and almond butter, but you can swap those out for different nuts or seeds. You can add dried cranberries or blueberries to the mixture too. Once the oatmeal cups are done, enjoy them warm (my fave) or at room temperature. Add a smear of nut butter or toast them up to enjoy with some yogurt for a filling breakfast.
For more outside the bowl oatmeal inspiration, check out these other recipes:
Peanut Butter Breakfast Cookies
Honey Nut Toasted Oat Breakfast Bites
Triple Berry Hemp & Oats Breakfast Smoothie
These easy baked oatmeal cups are a quick grab and go breakfast or snack. Add it to your meal prep for a healthy whole grain breakfast!
- 2 eggs
- 1½ cup milk
- ½ cup overripe mashed banana
- ¼ cup almond butter (any nut butter)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 3 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ cup toasted sliced almonds
Preheat the oven to 350ºF. Spray or oil a standard 12-well muffin tin and set aside.
Mix the wet and dry ingredients in separate bowls. Fold the dry ingredients into the wet just until combined.
Spoon the mixture into the muffin pan and top with sliced almonds. Bake 25-30 minutes at 350ºF until golden brown. Cool on a wire rack.
Refrigerate or freeze to eat during the week. Reheat in the oven (or toaster oven) about 5 minutes on 350ºF. If frozen, go 15-20 minutes.
Jill
November 4, 2018 at 9:17 PM (1 week ago)Marisa
November 4, 2018 at 10:34 PM (1 week ago)Sues
November 4, 2018 at 11:43 PM (1 week ago)Marisa
November 5, 2018 at 6:19 AM (1 week ago)Tara
November 5, 2018 at 12:16 AM (1 week ago)Marisa
November 5, 2018 at 6:18 AM (1 week ago)Natalie
November 5, 2018 at 12:35 AM (1 week ago)Marisa
November 5, 2018 at 6:18 AM (1 week ago)Wajeeha
November 5, 2018 at 1:43 AM (1 week ago)Marisa
November 5, 2018 at 6:17 AM (1 week ago)