These baked banana chocolate oatmeal cups are perfect for an easy and delicious breakfast for busy weekdays! It requires only one bowl and takes 30 minutes to whip up. This recipe uses rolled oats, which contain more fibre than instant or quick oats, to keep you feeling fuller for longer. Pair these with a source of protein, such as a boiled egg, Greek yogurt, or glass of unsweetened, fortified soy milk to start the day off right! Better still, this recipe is easily made gluten free or vegan if needed!
4 cups rolled oats (gluten-free if desired)
2 large ripe bananas
2 & ⅓ cup almond milk
¼ cup coconut sugar
½ cup maple syrup
½ cup almond OR peanut butter
2 tsp vanilla extract
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
½ cup mini dark chocolate chips
Preheat oven to 375 F/190 C.
Mash the bananas in a large mixing bowl.
Add all the ingredients, except chocolate chips, and mix until well combined.
Fold in the chocolate chips.
Grease a muffin tray and evenly pour batter into muffin cups.
Bake for 20 mins or until cooked through.
Store in an airtight container in the fridge.