Make a batch of these Vegan Banana Bread Baked Oatmeal Cups and have a healthy breakfast you can take on the go all week!
Mornings around here can be a bit of a rush, especially if a certain one of my little ones isn’t quite ready for the day to begin. On those mornings having quick, healthy breakfast options like baked oatmeal are a must. These Banana Bread Baked Oatmeal Cups are the current favorite around here. All the delicious flavor of warm banana bread baked into a portable, satisfying breakfast that will keep the kiddos going until lunch time. What could be better?
Besides tasting delicious, these baked oatmeal cups are simple and come together quickly with just 10 wholesome ingredients.
And it makes good use of those spotty bananas we all seem to have around the kitchen by adding flavor, sweetness, and moisture to the baked oats.
Don’t worry if your mashed bananas aren’t completely smooth and have little lumps. Those lumps will bake into little pockets of gooey deliciousness.
Oats and bananas may be the main players in this recipe, but chia seeds are holding everything together literally, while also adding an extra boost of nutrition. The seeds when mixed with liquid, in this case the almond milk and mashed bananas, develop a gel around the outside that works really well in place of eggs for recipes like this.
Here are the cups before baking….
and after, golden brown and smelling wonderful!
Store leftovers in the fridge and simply reheat throughout the week as needed. If you don’t plan to eat all the cups within the week, you can store in a freezer safe container or bag in the freezer for up to a month.
I hope you and your little ones enjoy these cups as much as mine do and if you do try them, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 3 cups old fashioned rolled oats
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 tbsp chia seeds
- 2 very ripe bananas, mashed + more for topping if desired
- 1/4 cup almond milk
- 1/4 tsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla
Preheat oven to 350 degrees and lightly grease a muffin pan or use liners. Set aside.
In a large mixing bowl combine oats, baking powder, cinnamon, salt, and chia seeds.
In another bowl combine mashed bananas, almond milk, maple syrup, coconut oil, and vanilla.
Pour banana mixture into oat mixture and stir to thoroughly combine.
Scoop mixture into muffin wells and smooth the tops.
Top with banana slice and press down on it lightly if using.
Bake for 25 minutes or until edges are lightly browned and the tops are dry.
Cool for 5 minutes before removing from muffin pan.
Store in the fridge or the freezer for longer term storage.
To serve reheat briefly in the microwave or oven. Drizzle with maple syrup, if desired.