These Baked Banana Oatmeal Cups with apple are the perfect breakfast to meal prep for the week!
It’s finally here!!! I wanted to make sure I was happy with the recipe for these banana apple oatmeal cups before I shared them- and they are finally ready!!
I got this idea when I had an abundance of both apples and bananas in our kitchen. My mind immediately went to another baked oatmeal… and then I thought, why not mix it up and make individual oatmeal cups instead?! Turns out I wasn’t the only one who liked this idea, because I got so many DMs asking for the recipe. I clearly didn’t put the word “testing” large enough 😂 Luckily, it just needed a few more tweaks. I really hope it was worth the wait and and you love them as much as I do!
These are especially fun because they are really easy to prep, but they also feel like a treat in the morning. Oh, a delicious breakfast is already made and waiting for me? And all I have to do is pop it in the microwave and drizzle almond butter on top? Yes, please and thank you very much!
Baked Banana Oatmeal Cups With Apple
Preheat the oven to 350 degrees.
In a large bowl, mash the ripe bananas. Add 2 beaten eggs, milk, and maple syrup. Stir to combine.
Add oats, cinnamon, baking powder and sea salt. Stir to combine.
Finally, gently fold the chopped apples in.
Grease or line your muffin tin and scoop the mixture into each muffins cup. Don’t be afraid to fill it all the way!
Bake for 30 minutes. Cool for 10 minutes and enjoy!
How to serve and store these baked banana oatmeal cups with apple:
In terms of serving, I like to eat these warm with almond butter drizzled on top. Of course, you could eat it cold, but it’s better when it’s warm… trust me on this! Either pop them in the microwave for 30 seconds or in a 350 degree oven for about 5 minutes. It really doesn’t need anything else besides almond butter, but you can also serve it with a side of fresh fruit, or even some extra maple syrup if you have a sweet tooth!
How to Store Them
If you know you are going to eat all of these throughout the week, you can store them in an airtight container in the refrigerator. If you aren’t sure you’ll be able to eat all of them within 7 days, you can put them in the freezer! I wrapped a few individually in foil so I can defrost 1 or 2 at a time. When I’m ready for those, I will thaw them in the refrigerator and then heat them up as usual!
- 3 ripe bananas, mashed
- 1 cup milk
- 2 eggs
- 1/4 cup maple syrup
- 3 cups old fashioned whole oats
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 cups apples, peeled and chopped
1. Preheat the oven to 350 degrees.
2. In a large bowl, mash the ripe bananas. Add 2 beaten eggs, milk, and maple syrup. Stir to combine.
3. Add oats, cinnamon, baking powder and sea salt. Stir to combine.
4. Finally, gently fold the chopped apples in.
5. Grease or line your muffin tin and scoop the mixture into each muffins cup. Don’t be afraid to fill it all the way!
6. Bake for 30 minutes.
7. Cool for 10 minutes and enjoy!
Amount Per Serving: Calories: 223 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 33mg Sodium: 113mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 15g Sugar Alcohols: 0g Protein: 3g
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