Oatmeal Cup Recipe
Homemade oatmeal cups with rolled oats, ripe banana, cinnamon, and flaxseed. A simple baked oatmeal recipe you can change up different ways.
Servings: 12 cups
Ingredients
- 3 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups almond milk or other milk
- 1 cup mashed ripe bananas
- ¼ cup maple syrup
- 2 tablespoons ground flaxseed
- ¼ cup chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line it with parchment paper muffin cups.
- Place all the ingredients, except for the chocolate, together in a large bowl and mix to combine until well blended. Allow to rest for 5 minutes.
- Fold in the chocolate chips. Then transfer batter into prepared muffin cups, filling all the way to the top.
- Bake in the preheated oven for 25-30 minutes or until the edges are lightly browned and top is set. If you notice the tops brown too quickly, tent a piece of aluminum foil.
- Cool oatmeal cups on wire rack for 5 minutes, then enjoy.
Video
Notes
My Top Tip: Allow your batter to set in order to activate the flaxseed. When you mix flaxseed with liquid, it creates a binding agent that works just like an egg (often called a "flax egg"). But it needs time to activate in order to do its job! So be sure to let it sit before transferring your oat mixture into your muffin cups.
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing: You can freeze your baked oatmeal cups in a freezer-safe bag for up to 3 months. To re-heat, thaw in the fridge overnight and then reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes until warmed through.
Nutrition
Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 176mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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