Almond Butter Baked Oatmeal Cups
This post may contain affiliate links. Please read our disclosure policy.
Baked Oatmeal Cups made with banana, almond butter and oats are a light breakfast and/or an easy grab-and-go snack that are low in sugar, vegan and gluten free.
These baked oatmeal cups are mine and Miguel’s latest obsession. Seriously, they’re the perfect breakfast and/or afternoon snack, and we just can’t get enough.
They’re kind of similar to muffins because they’re made in a muffin tin and are generally the shape of muffins, but they’re lighter than muffins, making them an ideal snack or side to your usual breakfast. They also remind me of my favorite no bake breakfast cookies.
When I originally tested these, I had planned on adding flax eggs to make them vegan-friendly, but I completely forgot to add them and surprisingly, they still turned out without any eggs (flax or regular) at all. Woohoo!
Oh, and did I mention this is a one bowl kind of recipe? Because it is! One bowl recipes may not sound that exciting, but it really just makes prep and clean up a little bit quicker.
What you’ll need
The ingredients for this recipe are quite simple. They include:
- Banana – make sure you use a ripe banana! That way, it’s easier to mash and it’s more flavorful
- Almond butter – or any kind of nut butter
- Maple syrup – or honey
- Milk – I used oat milk, but any kind will work
- Rolled oats – or old fashioned. Don’t use quick oats because they’re thinner and will impact the texture.
- Baking powder
- Cinnamon
- Salt
- Chocolate chips – if you want to keep these vegan, make sure to use dairy free chocolate chips
How to make these
Start by mashing the banana into the bottom of a large bowl with a fork. The riper your banana is A) the easier it’ll be to mash and B) the better tasting these cups will be. Try to get as many lumps out as possible, but also don’t stress out if there are still a few.
Then, add the almond butter, maple syrup and milk to that same bowl and use a hand whisk to stir everything together. To that same bowl, add the oats, baking powder, cinnamon, and salt and fold the ingredients together.
The final step is to fold in the chocolate chips if you choose to use them. I do recommend using them, because without them these cups are not as sweet tasting, which I personally find to be A-ok, but I think most people would want them to be a tad sweeter, which is where the chocolate comes in handy.
Spray a muffin tin with nonstick spray (or use coconut oil), then distribute the mixture evenly. Note: you may have a little extra, so if that’s the case, simply make 1-2 more oatmeal cups once the first batch is done baking.
Bake the cups for 25 minutes, or until a toothpick comes out clean, then wait 10 minutes or so before carefully removing them.
FAQs and Expert Tips
- Make sure to grease your muffin tin with either coconut oil or nonstick spray
- If you want these to be a little sweeter, simply drizzle them with a little almond butter before eating them
Can I make these ahead of time?
If you’re into meal prepping even just a little bit, you’ll be happy to know that these can be made in advance and stored in the refrigerator for 4-5 days.
Are these oatmeal cups healthy?
It’s important to note that these baked oatmeal cups ARE on the healthier side. What does that mean? It means that, rather than using traditional baking ingredients like flour, butter and sugar, it swaps in better-for-you foods. For example, they use maple syrup instead of granulated sugar, dairy free milk instead of heavy cream and rolled oats instead of flour.
Similar recipes on this site
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Butter Baked Oatmeal Cups
Ingredients
- 1 ripe banana
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 1/4 cup almond milk
- 3 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup chocolate chips, optional
Instructions
- Preheat oven to 350°.
- In a large bowl, use a fork to mash the banana, removing as many lumps as possible. Then, add the almond butter, syrup and milk to that same bowl and whisk to combine.
- Add oats, baking powder, cinnamon, and salt to that bowl and use a spatula to fold them in. Last, stir in the chocolate chips (optional).
- Spray a muffin tin with nonstick spray or coat it with coconut oil. Then, distribute the mixture evenly. At this point, you can add banana slices on top if you want. Bake oatmeal cups for approximately 25 minutes, or until a toothpick comes out clean. Wait at least 10 minutes before carefully removing them. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in April 2020. It was updated with new text in May 2020.
I made these today for my son but made a few adjustments. I added an egg, collagen powder and walnuts for more protein. My son thought they were delicious. I loved the texture. Thank you.
YUM love those additions — glad you and your son enjoyed these!
Would this work with applesauce instead of bananas?
I think that would work!
Made these and they were absolutely delicious!
Thanks Erin!!
Amazing! Enjoyed by my whole family. I appreciate how these weren’t too sweet and were healthy. I used unsweetened soy milk and half the chocolate chips and added walnuts. Delicious.
I just made these Almond Butter Baked Oatmeal Cups and they are delicious! The recipe is easy to make and uses ingredients I already had. The cups are so moist and the chocolate chips add just that extra touch of goodness. I highly recommend this recipe as a go-to for a breakfast treat or just a healthy snack!