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!
And I have heartier, more weekday-ish baked oatmeals here on the blog too. Like this peaches and cream baked oatmeal and banana bourbon pecan baked oatmeal.
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
Ingredients
- 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
Instructions
- 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.
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I appreciate you so much!
I mean…THAT TEXTURE!
19 Comments on “Almond Butter Banana Baked Oatmeal Cups.”
These look amazing! I know you said they’re forgiving, could cashew butter work here?
Have been looking for easy pre-made breakfast ideas. Definitely making these asap! I only have mini muffin pans – thoughts on how they’d do? And how should I adjust the timing?
My youngest is almost exactly the same age as Jordan and this seems like a great thing to have on hand for high-nutrition, baby-friendly nibbles!
Question for you- whenever I make baked oatmeal cups, they stick mercilessly to the pan no matter what prep I do. I bought a USA pan and it was magical for 3-4 bakes but then it started sticking badly, even when greased. What’s your secret?? It looks like yours came out like a dream!
have you tried nonstick baking spray? that always works for me.
also, i am IN LOVE with these greenpan muffin tins. they are nonstick and incredible. https://www.greenpan.us/products/greenlife-ceramic-nonstick-muffin-pan-navy?_pos=1&_sid=e9c770a50&_ss=r#search
Bless you for a banana alternative!!!
hahaha i knew one was needed!!!
Is there any way to make these without any sweetener? (Artificial or natural)?
you can def try them without – i would maybe double the banana or use applesauce in place of the maple syrup? not sure how they will taste though!
I wonder if this could be made with Kodiak’s Almond Butter Syrup?
Do you have the nutrition information for the recipe? Thanks
Would these do well frozen? If so, best way to reheat?
These came out great! Easy and quick to make too!
This was delicious! It was super easy and really tasty. I think I could easily substitute other nut or seed butters to explore other flavors. This will be great for when we travel and I want to bring along a healthy breakfast.
These are delish! I made then exactly as written and used coconut milk. My kids think they’re fabulous, and even my husband, who doesn’t like oats, loved them! Thanks for another great recipe!
This is an amazing…and it looks soo yummy & sound so delicious…i will trying to make it …Thanks for sharing….
Love it!
Good morning. Could I use muffin papers to line the pans?
i wouldn’t use liners! they will probably stick to the oatmeal cups and be too difficult to remove.
These are delicious! Question: how long do they last in the fridge from your experience?
I take these with me when I travel, especially for flights. When you have an early morning flight, they are a great meal. I bring extra so that if I’m staying in a hotel or haven’t had a chance to grocery shop yet, I will always have a snack or meal. Love them!!