Healthy, baked oatmeal cups! Vegan and gluten-free friendly!
Easy, baked oatmeal cups made with simple ingredients! A perfect healthy snack for when you’re craving something sweet but don’t want to reach for a muffin or cookie.
These baked oatmeal cups have been my go-to snack whenever I’m craving something with chocolate (which is often) because I want something to satisfy my sweet tooth, but I also want something with fiber and nutrients that will keep me full and energized.
Can I make these ahead of time and freeze them?
YES! These are perfect for meal prepping or for keeping in your freezer whenever you want a quick, fiber-packed snack. This recipe makes 12 almond butter banana chocolate chunk oatmeal cups, so it can be hard to eat them all at once.
These baked oatmeal cups keep very nicely in the freezer, and when you are ready to eat them, just pop them in the microwave for a few minutes. (2 minutes usually works for me!)
How do I know if my bananas are ripe enough?
What kind of oats should I use?
I used Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats for this recipe! You can definitely use any rolled oats brand you like!
Do I have to use almond butter?
You definitely don’t have to use almond butter! Peanut butter can easily be substituted if almond butter is not your thing.
I have not tried this recipe with sunflower seed butter or other types of nut butters, but I like to use almond butter to add some protein and richness to the oatmeal cups.
Feel free to play around and experiment with different combinations to see what you like best!
Almond Butter Banana Chocolate Chunk Oatmeal Cups
Ingredients
- 2 ripe, large bananas mashed
- 3 tbsp almond butter
- 3 tbsp unsweetened almond milk
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1½ cup rolled oats gluten-free if necessary
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp baking soda
- ¼ cup chocolate chunks or chips
Instructions
- Preheat oven to 350° Fahrenheit.
- Mash the bananas with a fork in a large mixing bowl until smooth and creamy.
- Add the almond butter, almond milk, maple syrup, and vanilla extract to the large bowl and mix until combined. The texture should be even and everything should be well-mixed.
- Add in your dry ingredients (oats, cinnamon, nutmeg, salt, and baking soda) and stir until the dry ingredients are complete incorporated with the wet ingredients. Once the mixture is smooth and homogenous, add in your chocolate.
- Evenly divide the mixture into a 12-muffin pan and bake for about 15 minutes. You know they are done when a toothpick comes out cleanly when stuck into the middle of the oatmeal cup.
- Let rest for about 5-10 minutes after baking before carefully removing them from the muffin pan. Enjoy!
Made this recipe? Let me know!
If you tried out this recipe, let me know how it went in the comments below! I’d love to hear your thoughts! <3
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