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.
