Homemade Banana Baked Oatmeal Cups
- Yield 12
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Banana Baked Oatmeal Cups is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups old-fashioned oats
- 1 1/4 cups plain milk (dairy or non-dairy)
- 1 cup mashed ripe bananas
- 1 egg
- 1/2 cup chopped pecans
- 1/3 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon each: fine sea salt, ground cinnamon, ground ginger
Method
Prep oven and muffin pan. Warm oven to 350°F (180°C). Grease a muffin pan with baking spray.
Stir batter. Whisk all of the ingredients together in a large mixing bowl until evenly combined. Let the batter rest for 5 minutes so that the oats can absorb some of the liquid.
Roast Scoop the batter into the prepared muffin cups so that they are full but not overflowing. Roast for 25-30 minutes or until a toothpick inserted in the middle of an oatmeal cup comes out clean. Move the pan to a wire rack to cool for at least 10 minutes.
Plate Plate warm and enjoy! To store any leftovers, allow the oatmeal cups to cool to room temperature. Then move to a sealed storage container and refrigerate for up to 4 days or freeze for up to 3 months.
