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Breakfast can be tricky when you’re single. So I’m working on finding new ideas for breakfast, or even for quick snacks on the run. I love baked oatmeal a lot, but most recipes are too large for one person. Baking these in individual portions seemed like a better option for me. I have some quick and easy breakfasts that are portable now.
This recipe actually makes 12 cups, but they freeze very well and so I have enough for many breakfasts or snacks, which makes life even easier for me! When I started this “healthy me” journey, a big part was cutting down on the amount of sugar I consume daily. So I don’t use any refined sugar in this recipe. I use maple syrup, but the amount called for equals just a little over a teaspoon full per oatmeal cup. It adds just a little sweetness with the banana, which is good. I don’t have a taste for things that are too sweet anymore!
I personally use unsweetened almond milk in this recipe and it works very well! Of course, you can use the milk or non-dairy version of your choice. Remember to use unsweetened or you will be getting added sugar!
I actually use a silicone 12 cup muffin pan and love it! I don’t have to use muffin papers or grease the pan anymore. It’s super easy to use and clean!
I love the banana and walnut combination! It tastes a lot like banana bread. I like this recipe so much and it’s so convenient. If the banana isn’t your thing or you want other flavor options, check out my blueberry baked oatmeal cup recipe!
If you use certified gluten-free oats, this recipe is naturally gluten-free as well!
Banana Walnut Baked Oatmeal Cups
- 3 1/2 cups old fashioned oats
- 1 1/2 cups milk or dairy alternative
- 2 eggs
- 1 tbsp avocado oil
- 1 ripe banana mashed
- 1/3 cup real maple syrup
- 1/4 cup walnuts finely chopped
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 1/8 tsp sea salt
- Preheat oven to 350 degrees F
- Grease a 12 cup muffin pan or line with muffin papers unless using silicone
- In a large mixing bowl add all ingredients except oats and walnuts and mix well.
- Fold in oats and mix well
- Stir in walnuts and mix
- Spoon evenly into prepared muffin pan
- Bake for 20 minutes
- Allow the cups to cool for 10-15 minutes before eating.
- Store leftovers in the refrigerator for up to 5 days or store in freezer safe container for up to 5 months.