Imagine starting your day with a mouthwatering, nutritious breakfast that feels like a treat but packs a serious health punch! These Banana Chocolate Chip Baked Oatmeal Cups are about to revolutionize your morning routine, offering a perfect blend of convenience, deliciousness, and wholesome ingredients that will make you forget all about boring breakfast options. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick breakfast solution, these portable oatmeal cups are your new secret weapon.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 2 cups almond milk
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone baking cups to prevent sticking.
- In a large mixing bowl, combine rolled oats, baking powder, and salt. Whisk these dry ingredients together until well incorporated.
- In a separate medium bowl, mash the ripe bananas until smooth and creamy. Add almond milk, honey (or maple syrup), and vanilla extract. Stir these wet ingredients until completely blended.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until all ingredients are just combined. Be careful not to overmix the batter.
- Fold in most of the chocolate chips, reserving a small handful for topping. This ensures chocolate is distributed throughout the oatmeal cups.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each cup.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the oatmeal cups cool in the tin for 5-10 minutes. This helps them set and makes removal easier.
- Carefully remove the oatmeal cups from the tin and transfer to a wire rack to cool completely. They can be served warm or at room temperature.
- Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month for longer storage.
Tips
- Choose very ripe bananas for maximum natural sweetness and better binding of ingredients.
- Use silicone muffin cups for easiest removal and minimal cleanup.
- Don't overmix the batter - this can make your oatmeal cups tough instead of tender.
- For extra flavor, try adding a sprinkle of cinnamon or a handful of chopped nuts.
- Make sure to grease your muffin tin thoroughly to prevent sticking.
- Let the cups cool slightly in the tin before removing to help them hold their shape.
- These cups can be meal prepped and stored in the refrigerator or freezer for quick grab-and-go breakfasts.
- For a dairy-free version, stick with almond milk as specified in the recipe.
- Experiment with different types of chocolate chips - dark, milk, or even white chocolate can work wonderfully.
- Reheat refrigerated or frozen oatmeal cups in the microwave for 20-30 seconds for a warm, fresh-out-of-the-oven experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 0mg
