These gluten-free and vegan baked oatmeal cups are made with just 6 simple ingredients: rolled oats, walnuts, banana, plant-based milk, chocolate chips and almond butter.
Ripe banana. You’ll need 2 medium-sized ripe bananas, not overly ripe so they’re mushy and definitely not under ripe…just perfectly banana, or maybe just slightly more ripe than one you’d want to eat for a snack.
Peanut or almond butter. I really like these with peanut butter but almond butter or sunflower seed butter work well too.
Walnuts. These oatmeal cups have a banana bread vibe so walnuts are the perfect addition for a bit of crunch. The nuts also add some healthy fats to help balance the carbs.
Oats. You can use rolled/old fashioned oats, large flake oats or even quick oats in this recipe.
Plant-based milk. You can use almond, cashew or soy milk in this recipe. I used unsweetened almond milk.
These are super easy to make! All you need is one mixing bowl, a fork or masher for the banana, a mixing spoon and a muffin tin. Once you’ve mixed up the dough, press it into a muffin tin, bake and enjoy!
STEP 1. MASH THE BANANA WITH THE NUT BUTTER AND MILK.
You can use a potato masher, fork or immersion blender to mash the banana. It should be fairly smooth but a few small clumps of banana are ok. An immersion blender works great to really smooth it out! Mix in the nut butter, almond milk and vanilla now too.
STEP 2. MIX IN THE OATS, CHOCOLATE CHIPS AND WALNUTS.
Mix the oats, walnuts and optional chocolate chips into the banana mixture until you have a thick dough.
STEP 3. BAKE THE OATMEAL CUPS.
Finally, press the dough into 10 muffin tins and bake away! They’re now ready to enjoy.
Try them warm topped with almond butter, on-the-go for a quick snack, a pre-workout or anytime you want a satisfying treat that will still fit your nutrition goals.