Oatmeal Cups

These Oatmeal Cups are an easy, customizable, and nutritious grab-and-go breakfast packed with oats, bananas, and mixed berries.

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings 6 servings

Preheat your oven to 350°F (175°C) to ensure even cooking.
Lightly grease your muffin tin with cooking spray or line it with muffin liners for easy removal.
In a mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and sea salt. Mix well to distribute the baking powder evenly.
In another bowl, mash the ripe bananas until smooth. Add the milk, egg, and maple syrup, then whisk until combined.
Pour the wet mixture into the dry ingredients bowl. Stir until just combined, being careful not to over-mix; a few lumps are fine.
Gently fold in the mixed berries, ensuring they are evenly distributed throughout the mixture.
Using a spoon, evenly distribute the oatmeal mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the Oatmeal Cups from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Substitute quick oats for rolled oats if needed, though texture will differ.
Use non-dairy milk alternatives like almond, soy, or oat milk for dairy-free options.
For a vegan version, replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Try different fruits such as chopped apples, peaches, or dried fruits for variety.
Store Oatmeal Cups in an airtight container at room temperature for 3 days, refrigerate up to a week, or freeze for up to 3 months.

Keyword Easy, Healthy, Quick, Vegetarian