Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you’re good to go!
The past two weeks have not been great. Easter with my family – my parents, uncles, brothers, sweet nephews, and closest friends – was wonderful, but the weekdays? Pretty awful. Urgent tasks at work coupled with out of town visitors to escort around, coworkers out (so that other have to cover down)… it’s been chaotic and stressful. Thank goodness I have a partner in crime to commiserate with and wine, lots of wine.
Today’s post was supposed to be a quick weeknight dinner. A one pot meal that is filling and satisfying. But the recipe was flop. Well, not a flop but one that will require some tweaking to get the proportions right before I share it with you. So with a fridge still full of Easter leftovers and the remains of that one pot meal, I had to resort to plan B.
These Baked Strawberry Banana Oatmeal Cups are a recipe that I’ve made a few times before, so I knew that they’d work out (and would use up the banana browning on the counter and the strawberries approaching their end in the fridge). And because things couldn’t be easy, 5 minutes before taking these out of the oven, I received an evening call from work. Oh well. This too shall pass.
Despite the interruption, these single serving oatmeal cups – as usual – came out great. When I came back from taking my phone call, I managed a few photos and then watched my son inhale one of these guys before he was whisked off to bed. Whether these were breakfast on busy mornings or snack in the evening, these were “muffins” my family all enjoyed.
Baked Strawberry Banana Oatmeal Cups
Single-serving baked strawberry banana oatmeal cups are a great grab-and-go breakfast for busy weekday mornings. Pair with a yogurt and a cup of coffee and you’re good to go!
Ingredients
- cooking spray
- 2 c. old fashioned oats
- 1/3 c. packed light brown sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 egg white
- 1 egg
- ¾ c. skim milk
- 1 ripe banana mashed
- ½ tsp. vanilla extract
- 1 c. diced fresh strawberries
Instructions
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Preheat oven to 350F. Lightly spray a muffin pan with cooking spray and set aside.
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In a medium bowl, mix oats, sugar, baking powder, and salt until combine. In a separate bowl, whisk together egg white, egg, vanilla, milk, mashed banana and vanilla extract. Mix wet and dry ingredients. Fold in strawberries.
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Portion into prepared muffin tin. Muffin cups will be filled almost to the top.
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Bake for 20-25 minutes until oatmeal cup is set and lightly golden.
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Remove from oven. Serve immediately or store, covered in the fridge. Microwave for 30-45 seconds just before serving.
Recipe Notes:
- I’ve made this using both old-fashioned oats and quick cooking oats. Both work well. I noticed no difference in cooking times or texture.
Adapted from Emily Bites.
