Banana Baked Oatmeal Cups
Posted October 11, 2023 by: Admin
Crafted from rolled oats, ripe bananas, a dash of brown sugar, and a hint of cinnamon, these baked oatmeal cups present a convenient, hand-held rendition of a classic bowl of oatmeal. Prepare a batch on the weekend, and you’ll have a stock of wholesome breakfasts and snacks at your fingertips, ready for those moments when you or your family need a quick, nutritious bite.
In case you haven’t noticed yet, I hold a special affinity for baked oatmeal. Whether it’s the flavor of banana, strawberry, peach, or apple, baked oatmeal ranks high among my preferred breakfasts. It’s easily storable in the fridge or freezer, incredibly versatile, cost-effective, and simple to prepare! While I usually make baked oatmeal in a baking dish and then slice it into individual portions, crafting baked oatmeal in muffin cups allows for convenient pre-portioning before baking. The muffin shape adds a kid-friendly element to the mix.
How to Create Baked Oatmeal Cups
To whip up these banana baked oatmeal cups, you’ll commence by mixing the dry ingredients.
- Rolled Oats: Opt for rolled oats or old-fashioned rolled oats, as steel-cut oats and quick-cooking oats don’t blend well into the batter or cook evenly.
- Ground Cinnamon: A dash of cinnamon introduces a subtle touch of flavor and sweetness, although it can be omitted if it’s not your preference.
- Baking Powder and Salt: Essential components for texture and flavor balance.
- Once the dry ingredients are well combined, it’s time to integrate the wet ingredients.
- Mashed Banana: For best results, select ultra-ripe bananas for this recipe, the browner, the better!
- Brown Sugar: Even though sugar is technically a dry ingredient, it’s best mixed with the wet ingredients to ensure thorough incorporation. In this recipe, a touch of brown sugar is used to lightly sweeten the oatmeal cups, but you can omit it entirely for a naturally sweetened version or substitute it with maple syrup if you prefer.
- Eggs: Eggs serve to bind the oatmeal cups, but if you have allergies or prefer a vegan version, you can certainly use two chia or flax “eggs” as a substitute.
- Milk: In my recipe, I employed cow’s milk, but any plain and/or unsweetened plant-based milk will work just as well.
- Vanilla Extract: Add a touch of vanilla for an extra burst of flavor!
Once the dry and wet ingredients are amalgamated, you’ll blend them to create a batter, evenly distribute it among a muffin tin, and then transfer it to the oven for baking until it reaches a delightful golden brown hue.
How to Make Gluten-Free or Dairy-Free Oatmeal Cups
If you have allergies or dietary restrictions, fret not; oatmeal cups can easily be tailored to meet your specific dietary requirements.
To create gluten-free oatmeal cups, ensure that you use certified gluten-free oats. While oats are naturally gluten-free, they can often be cross-contaminated during production. However, certified gluten-free options are readily available.
For dairy-free oatmeal cups, simply substitute almond milk or a non-dairy milk alternative in place of cow’s milk. Also, opt for an oil-based cooking spray instead of butter to grease the muffin tin.
Can Baked Oatmeal Cups Be Frozen?
Baked oatmeal cups can be stored in the freezer for up to 3 months. After baking, remove them from the muffin tin, allow them to cool to room temperature on a baking rack, then place them in an airtight container, plastic bag, or wrap them individually before transferring them to the freezer.
How Many Calories Do Baked Oatmeal Cups Contain?
The precise calorie count of a baked oatmeal cup depends on the recipe used and the number of oatmeal cups produced. These particular banana oatmeal cups contain 140 calories per serving, along with 25 grams of carbohydrates, 5 grams of protein, and 1 gram of fat. Given that the typical serving size for rolled oats is half a cup, an average serving comprises two oatmeal cups.
Banana Baked Oatmeal Cups
These baked oatmeal cups offer a fantastic meal prep option for nutritious breakfasts and snacks. Feel free to enhance their flavor with a handful of chocolate chips, shredded coconut, chopped nuts, or berries!
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mashed ripe banana, approximately 2-3 bananas
- 1/3 cup brown sugar
- 2 eggs
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F and line a muffin pan with muffin liners or grease a muffin tin with butter or cooking spray.
- In a medium bowl, combine the rolled oats, ground cinnamon, baking powder, and salt.
- In a large bowl, mix together the mashed banana, brown sugar, eggs, milk, and vanilla extract until thoroughly combined.
- Combine the dry ingredients with the wet ingredients and gently fold them together until fully incorporated.
- Evenly distribute the mixture among the muffin tin; the batter should be sufficient for 12 oatmeal cups. Transfer the muffin tin to the oven and bake for 25 minutes until the cups turn golden brown.
- Once the oatmeal cups have finished baking, remove them from the oven and let them cool in the muffin pan for 10 minutes, then transfer them to a wire rack to cool completely.
- The oatmeal cups can be served immediately or stored in the fridge for up to 5 days in an airtight container, plastic bag, or wrapped individually. They can also be frozen for up to 3 months. To reheat, simply warm the oatmeal cups in the microwave for 1-2 minutes once they’ve thawed.
- Serving Size: 1 oatmeal cup
- Calories: 140 calories
- Sugar: 9 grams
- Fat: 1 gram
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 5 grams