Baked Banana Oatmeal Cups – the perfect Grab and Go breakfast for busy mornings!
School is out, yea! I don’t know about everyone else, but I’m turning off my alarm and sleeping in! I actually started my “summer hours” last week. I stayed up well past midnight every night last week. The problem was, I still had to get up at 6 am. So yes, I’m really looking forward to that extra hour and forty-five minutes every morning during the summer.
Even though I’ll be sleeping in, my kids won’t be. Fortunately, they’re old enough to get up, make their own breakfast and stay semi-quiet. (If I’m lucky…) And while I’m very happy they’re able to do this, this one success leads to a new problem…
The total destruction of my kitchen…
My way of keeping the mess to a minimum is to set out what I want the kids to eat for breakfast the night before and then hide everything else! (I’ve now hidden the cereal boxes, oatmeal packages, honey, sugar, sprinkles, syrup and all processed snacks.) And I must brag, my hiding spots are practically in plain sight and are pure genius!
Before I go to bed, I’ll either put cereal in a bowl and leave it on the counter or portion out something I’ve made ahead of time. If I’m portioning something out, I’ll plate it up and leave it in the fridge for them to reheat. (Like breakfast tacos, overnight oatmeal, etc…) Sometimes I’ll leave them a little note with instructions. It’s so funny- they love getting notes.
If you have any tips to share on keeping your kitchen clean- I would love to hear them!
The recipe I’m sharing today is one of our favorites, individual baked Banana Oatmeal Cups. I frequently make these oatmeal cups in large batches. They’re great for breakfast and after school snacks. The kids can reheat the oatmeal cups and either eat them as is or can break them up in a bowl and add a bit of Silk Almond Milk, so they’re more like traditional oatmeal.
Personally, I like my oatmeal cups warm, broken apart in a bowl and drenched with extra almond milk, then sprinkled with a bit of Turbinado sugar.
The recipe is intended to be healthy, so the oatmeal cups are not super sweet. The riper your bananas and depending on your add-ins will change the level of sweetness. Just give the batter a taste and decide for yourself if you want more sugar. (Of course, if you are tasting the raw batter, I recommend using a pasteurized egg product.)
Banana Banana Oatmeal Cups
- 2 medium bananas
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla extract
- 1/4 brown sugar
- 2 1/2 cups Old Fashioned Rolled Oats
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup Silk Almond Milk (or any variety of Silk)
- Optional: 1/2 cup of chopped walnuts or pecans
- Optional: handful of chocolate/semi-sweet or white chocolate chips
- Preheat oven to 350 degrees.
- Mix egg, vanilla, applesauce, banana and sugar together in a bowl.
- Add in oats, baking powder, salt, almond milk and any optional mix-ins, Mix well.
- Line a muffin pan with 12 paper liners and divide oatmeal mixture into muffin cups.
- Bake for 30 minutes. Let cool. (Oatmeal cups will release from the liners much easier once cool.)
- Store in the fridge or freezer (remove paper liners first.)
I hope these oatmeal cups help you have a mess free morning too. (Be sure to leave me a comment with any cleaning tips you have or any other make ahead breakfast ideas!)Like this recipe? Don’t forget to pin it:
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This is a sponsored conversation written by me on behalf of Silk. The opinions, text and recipe are all mine.
About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.