Banana-Walnut Baked Oatmeal Cups
15min
30min
5
492
Chef's Note
For the best texture and natural sweetness, use bananas that are heavily spotted with brown; they mash easier and provide more moisture for the oats. These can be stored in the fridge for up to 5 days and reheated in the microwave for 30 seconds.
Tags
Ingredients
3 cups old-fashioned rolled oats
3 large ripe bananas
6 large eggs
1 1/2 cups whole milk
1/2 cup raw walnut halves
1/4 cup pure maple syrup
1 tablespoon ground cinnamon
1 tablespoon baking powder
Instructions
- 1
Preheat your oven to 350°F (175°C) and liberally coat a 12-cup muffin tin with cooking spray.
- 2
In a large mixing bowl, peel 3 large ripe bananas and mash them thoroughly with a fork until they reach a smooth, liquid-like consistency.
- 3
Crack 6 large eggs into the bowl with the bananas and add 1 1/2 cups whole milk and 1/4 cup pure maple syrup, whisking until the mixture is well combined.
- 4
Fold in 3 cups old-fashioned rolled oats, 1 tablespoon ground cinnamon, 1 tablespoon baking powder, and a pinch of salt, stirring until the oats are fully submerged.
- 5
Roughly chop 1/2 cup raw walnut halves into small pieces and stir them into the batter to distribute evenly.
- 6
Divide the oatmeal mixture evenly among the 12 muffin cups, filling each nearly to the top.
- 7
Place the tin in the oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a cup comes out clean.
- 8
Remove from the oven and allow the cups to cool in the tin for at least 5 minutes before transferring to a wire rack or storage container.
Nutrition Information (per serving)
492
18g
65g
19g
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