Baked Oatmeal Cups
Start your day on the right foot with Baked Oatmeal Cups, a breakfast option that combines convenience with wholesome ingredients.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Dry Ingredients
- 2 cups Rolled Oats Choose old-fashioned rolled oats for the best texture.
- 1 teaspoon Baking Powder Helps the oatmeal cups rise.
- 1 teaspoon Ground Cinnamon Adds warmth and depth of flavor.
- 1/2 teaspoon Salt Balances sweetness.
Wet Ingredients
- 2 ripe Bananas Mashed for natural sweetness.
- 2 cups Milk Any type of milk can be used.
- 1/4 cup Honey or Maple Syrup Optional for added sweetness.
- 2 large Eggs Help bind the ingredients.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1 cup Mix-ins Chopped nuts, dried fruits, or chocolate chips.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt.
- In a separate bowl, mash the ripe bananas until smooth. Add the milk, honey or maple syrup, eggs, and vanilla extract. Whisk until fully incorporated.
- Pour the wet mixture into the bowl of dry ingredients and stir gently until well combined.
- Fold in your chosen mix-ins.
- Evenly distribute the oatmeal mixture into each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let the oatmeal cups cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
These oatmeal cups can be stored in an airtight container in the fridge for up to a week or frozen for up to three months.