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!
- 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.
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.
To reheat oatmeal cups
From the refrigerator, you can add the oatmeal cups to a toaster oven for about 5-7 minutes to reheat.
If the oatmeal cups are frozen, pop them into a conventional or toaster oven for about 15 minutes or until the center is completely warm.
I do not recommend reheating from frozen in the microwave.
Calories: 179kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g | Sugar: 7g