Baked Banana Oatmeal Cups

 

These baked oatmeal cups are just like oatmeal in the sense that you can add different mix-ins. I used bananas, raisins and walnuts but I’m sure they would be amazing with different fruits, nuts or even chocolate chips. This recipe is dairy-free and can easily be made gluten-free by making sure all your ingredients are certified gluten-free.
Ingredients

• 2 cups old fashioned oatmeal
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/3 cup egg whites
• 1 Tablespoon coconut oil, in liquid form
• 1 teaspoon organic vanilla extract
• 6 drops liquid stevia OR 1packet of powdered stevia OR 1/3 cup maple syrup
• 2 medium bananas, mashed
• 2 cups Almond Breeze unsweetened vanilla almond milk
• 1/4 cup walnuts OR almonds OR other nut
• 1/2-3/4 cup raisins

Preparation

1. Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
2. In a bowl, mix oats, salt, baking powder and cinnamon.
3. In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
4. Gently stir in walnuts and raisins.
5. Scoop mixture evenly into muffin cups.
6. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean.

You can store any extras in the fridge or freezer and reheat them in the microwave when you want to eat them. If you are freezing them, I would take them out of the freezer and put them in the fridge the night before to thaw, then microwave for a few seconds before eating in the morning.
This recipe was developed for Almond Breeze and is now featured on the recipe section of their website!