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Moist Banana Bread Baked Oatmeal Cups

moist banana bread baked oatmeal cups - featured image
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These baked oatmeal cups combine the moist richness of banana bread with the wholesome texture of oats, perfect for cozy mornings and quick breakfasts.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned, not instant)
  • 3 large ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (full-fat or low-fat)
  • 1/4 cup maple syrup or honey
  • 1/2 cup unsweetened almond milk or dairy milk
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with muffin liners to prevent sticking.
  2. In a large mixing bowl, mash 3 large ripe bananas until mostly smooth (about 1 cup mashed). Some small lumps are fine.
  3. Add 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup maple syrup, and 1 teaspoon vanilla extract to the mashed bananas. Whisk together until combined and smooth, about 1-2 minutes.
  4. In a separate bowl, stir together 2 cups rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently. Pour in 1/2 cup unsweetened almond milk or your choice of milk. Stir just until combined; the batter will be thick but scoopable. Avoid over-mixing.
  6. If using, fold in 1/2 cup chopped walnuts, pecans, or chocolate chips.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  8. Bake for 20-25 minutes. Start checking around 18 minutes by inserting a toothpick into the center of a cup; it should come out mostly clean with a few moist crumbs.
  9. Let the baked oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm, or store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months.

Notes

Use ripe, heavily spotted bananas for best sweetness and moisture. Avoid overmixing the batter to keep the cups tender. For a crispier edge, bake a couple of minutes longer but watch carefully to prevent drying out. Store cooled cups in an airtight container; they keep 2 days at room temperature, up to a week refrigerated, and freeze well for up to 3 months.

Nutrition

Keywords: banana bread, baked oatmeal, breakfast cups, healthy breakfast, easy recipe, cozy mornings, gluten-free option

Find it online: https://flurpchef.com/moist-banana-bread-baked-oatmeal-cups-easy-recipe-for-cozy-mornings/