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Adjusting to life with two kids is a little crazy, to say the least.
That’s why I’ve been trying to work on more easy recipes that we can grab on-the-go, like these vegan baked oatmeal cups. They’re perfect for moments when I don’t have time to whip up a smoothie for breakfast, or need a quick snack.
Baked oatmeal has been around for ages as an easy make-ahead dish, but it usually calls for eggs, so I decided to try a vegan version using “chia eggs” instead. I love sneaking chia seeds into my family’s food because they are a good source of fiber and omega-3 fatty acids, which are important for brain health. Unlike flax seeds, you don’t have to grind chia seeds to enjoy these benefits, but I prefer grinding them because they blend seamlessly into baked goods that way, without a chewy, seedy texture. If you don’t want to grind them, you don’t have to! (Especially if you don’t have picky kids or husbands to deal with.)
These oatmeal cups are perfect for the whole family because they are gluten-free and nut-free with no added sugar, and they are easily portable to take to school or work. Because this recipe is naturally sweetened with only banana, the more ripe the bananas you use, the sweeter these baked oatmeal cups will be. They’re perfect for those moments when you don’t know what to do with the overripe bananas sitting on your counter. I usually only have 2 super-ripe bananas at any given moment in my house, so this recipe makes only 6 muffin-sized cups, but feel free to double-it if you have more bananas on hand!
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Vegan Baked Banana Oatmeal Cups
Makes 6 standard muffin cups
Ingredients:
1 tablespoon ground chia seeds
3 tablespoons water
2 very ripe bananas, mashed
1 cup gluten-free rolled oats
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Directions:
Preheat your oven to 350ºF and line a standard muffin tin with 6 baking cups.
Create a “chia egg” by stirring together the ground chia seeds and 3 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like, the add in the rest of the ingredients and stir well to combine. Divide the batter among the 6 cups then bake until firm and lightly golden, about 20 minutes.
Serve warm, or allow the oatmeal cups to cool and then store in an airtight container in your fridge for up to one week. We eat them cold straight from the fridge!
Ingredients
- 2 very ripe bananas , mashed
- 1 cup gluten-free rolled oats
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 tablespoon ground chia seeds
- 3 tablespoons water
Instructions
- Preheat your oven to 350ºF and line a standard muffin tin with 6 baking cups. Create a "chia egg" by stirring together the ground chia seeds and 3 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like, the add in the rest of the ingredients and stir well to combine. Divide the batter among the 6 cups then bake until firm and lightly golden, about 20 minutes.
- Serve warm, or allow the oatmeal cups to cool and then store in an airtight container in your fridge for up to one week. We eat them cold straight from the fridge!
Nutrition
Per Serving: Calories: 93, Fat: 1g, Carbohydrates: 19g, Fiber: 3g, Protein: 3g
I hope you enjoy this convenient alternative to cooking oatmeal on the stove each morning. Since my toddler only likes to eat foods he can pick up with his fingers right now, these baked oatmeal cups are a fun new way to introduce him to oatmeal– a food he wouldn’t touch otherwise! Now, if I could only figure out how to sneak some broccoli into these muffins next time…
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Reader Feedback: What’s your favorite food to take on the go?
This recipe is DELICIOUS! I have been making it for several years and the whole family love it!
Hi, do you think this recipe could work baking them in a glass oven dish? I don’t have muffins tins