Baked Oatmeal Cups

Easy baked oatmeal cups, perfect for a quick breakfast or healthy treat.

Course Dessert

Keyword baked oatmeal cups

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 muffins

2 cups mashed banana
2 eggs
2 cups old-fashioned rolled oats, uncooked
2 teaspoons baking powder
2 teaspoons vanilla
Mix-ins: chocolate chips, blueberries, strawberries, apple pieces, peanut butter, etc. optional

Preheat oven to 400 degrees. Spray large muffin tin with non-stick spray or use silicon baking cups.
In a bowl, mash bananas until smooth. Add eggs to the bowl. Off to the side, beat the egg with a fork.
Add oats, baking powder and vanilla to the bowl. Stir until just combined.
Option 1: If doing every oatmeal cup the same, add the mix-in to the batter and combine. I tend to do a few different kinds, so I don't mix it in with the batter. Fill the muffin cups to the top with the batter.
Option 2: If doing different type of oatmeal cups: fill muffin tips about 1/2 way. Add a little bit of your mix-in as desired (blueberries & chocolate chips, etc). Fill the rest of the muffin tin to the top.
Add a few more of your mix-in to the top of each muffin, if desired (I always do!)
Bake at 400 for about 16-20 minutes. Allow oatmeal cups to cool slightly a few minutes before handling.

To freeze: allow to cool completely, then place on top of a cookie sheet (close, but not touching). Place cookie sheet in freezer for a few hours. Then remove and place in freezer-safe container like a Ziploc bag.
To eat from frozen, just microwave for about 45-60 seconds. If making more than 1, you'll have to go a little longer. You can also do mini muffin sizes. It'll bake for about the same time.