Almond Butter Banana Baked Oatmeal Cups.
These baked oatmeal cups are the perfect make-ahead breakfast or snack. Made with creamy almond butter, maple syrup and mashed bananas, they are super chewy, delicious and satisfying!
I live for a good make-ahead snack!
These could totally be your new favorite breakfast, but I’d like to rally around them for snack purposes. I LOVE having these little baked oatmeals for a snack. They are extremely hearty and satisfying and perfect for mid-morning or even before bed.
Plus, baked oatmeal is one of my favorite things ever. It’s no secret that I love baked oatmeal! I have TONS of recipes for it here.
See, I love to have a good breakfast that can be made ahead of time. It’s one of the reasons that I love chia pudding and overnight oats so much. The caveat for a pre-made meal for me, though? It HAS to taste just as good the next day. It has to have the same great texture and be just as delicious as the day I made it.
Otherwise, I won’t enjoy it. Basically I just won’t eat it.
So that’s the main reason that I love baked oatmeal so much. This classic baked oatmeal is my all-time favorite. It’s definitely more of a weekend splurge, and I have an apple cinnamon version of it too. I also have an almond butter version, which is where I got this idea!
The obvious other reason I love it so much is because I am a texture freak. The chew is so satisfying. You can add almost any fruit or flavor that you wish. Add chocolate too! The options are endless.
I wanted to make these in single serving cups for ease of breakfasts before school or even thought of after-school snacks. I adore chewy oatmeal SO much and knew they’d be the perfect snack for me, but also for the kids.
Now these could NOT be easier.
- I do a mix of mashed bananas, eggs, milk, maple syrup and melted almond butter.
- Then a dry mix of oats and cinnamon plus some baking powder.
- Mix it all up, pour it in a greased muffin tin and bake! I also like to top mine with sliced almonds and chocolate chips for extra crunch. And a drizzle or dip of almond butter too. You could do chia seeds, hemp hearts, pumpkin seeds – anything to add a little extra punch to your oatmeal.
And of course, you could use peanut butter instead of almond butter. Applesauce instead of bananas, if you’re not into the whole banana thing. In general these are pretty forgiving, you just want to make sure to watch your cook time so they don’t dry out in the oven.
I even enjoy these COLD sometimes! Oh yes.
I keep them stored in the fridge. You can reheat them or eat them cold as is.
Pretty much my ideal breakfast-snack hybrid!
Almond Butter Baked Oatmeal Cups
Almond Butter Banana Baked Oatmeal Cups
- 2 ½ cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups milk, any variety
- ½ cup mashed bananas, roughly 1 banana
- ¼ cup maple syrup
- ⅓ cup creamy almond butter, melted
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
- In a small bowl, whisk together the oats, baking powder, cinnamon and salt.
- In a large bowl, whisk together the eggs, milk, bananas and maple syrup. Whisk in the melted almond butter. Whisk in the vanilla extract.
- Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 12 muffin tins. Sprinkle on sliced almonds or mini chocolate chips if you’d like something on top.
- Bake for 25 minutes, or until set and golden. Remove and serve with a drizzle of almond butter, nuts, seeds or your favorite jam.
I mean…THAT TEXTURE!