Banana Baked Oatmeal Cups

Prep Time: 10 mins Cook Time: 20-23 mins Total Time: 30 mins Yield: 12 cups

Simple grab-and-go breakfast cups made with oats, ripe bananas, and Greek yogurt. Naturally sweet, soft, and perfect for meal prep — they keep well in the fridge and reheat beautifully.

Ingredients

• 2 ripe bananas (the riper, the sweeter)
• 1½ cups rolled oats
• 1 cup Greek yogurt
• ⅓ cup milk (any kind)
• ¼ cup maple syrup
• 1 large egg
• 1 tsp cardamom
• 1 tsp baking powder
• ¼ cup chopped walnuts, pecans, or dark chocolate chips

Instructions

1. Preheat: Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
2. Mix wet ingredients: Mash the bananas in a large bowl until mostly smooth. Add the Greek yogurt, milk, maple syrup, and egg. Whisk until smooth and creamy.
3. Add dry ingredients: Stir in the rolled oats, cardamom, and baking powder until no dry oats remain.
4. Add mix-ins: Fold in your choice of walnuts, pecans, or chocolate chips.
5. Fill pan: Spoon the mixture into the muffin cups, filling almost to the top. Optionally, place a thin banana slice on top of each.
6. Bake: Bake for 20-23 minutes until the tops are lightly golden and centers feel set.
7. Cool: Let cool in the pan for 15 minutes before removing. They firm up as they cool.

Notes

• Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
• Reheating: Microwave for 20-30 seconds.
• Substitutions: Use honey instead of maple syrup, flax egg instead of regular egg, or quick oats instead of rolled (texture will be softer).

Nutrition (per cup)

126 cal · 5g protein · 20g carbs · 3g fat · 2g fiber