These lightly sweetened whole-grain Banana Zucchini Oatmeal Cups make the perfect afternoon snack or breakfast on-the-go. Vegan and gluten-free!
When people tell me they “forgot” to eat breakfast, I get…confused. Like totally, completely, utterly, extraordinarily bamboozled.
Wait. What do you mean, you “forgot?” Did you forget to brush your teeth, too? Were you blind all day because you forgot to put your contacts in that morning?
What about getting dressed? I hope you remembered that one.
Call me crazy but I schedule my life around food. I think about lunch after the first bite of breakfast. All I can think about during sumo squats at the gym is what my dinner plate will look like. Hi, I’m Hummus, and I’m wholeheartedly obsessed with eating.
I’d forget pants before I’d forget to eat breakfast. #priorities
For all the confused souls who let breakfast slip their mind, this recipe was made for you. They’re pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. You just have to remember to make them. Can you do that for me?
How to Make Oatmeal Cups
These Banana Zucchini Baked Oatmeal Cups super customizable. As an added bonus, they’re 100% whole grain, oil-free, and egg free!
Swap almond butter for peanut butter and add chocolate chips for a real morning treat. Get your Autumn on by tossing in walnuts, diced apple, and extra cinnamon.
Feeling high-protein? Add a couple scoops of protein powder to the batter.
Feeling low-sugar? Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
Are Rolled Oats Gluten Free?
Oats do not contain gluten. This gets confusing because they are often processed in facilities that do process grains with gluten, which means risking cross-contamination. If you are avoiding gluten for personal or health reasons, be on the lookout for steel cut oats that indicate they’re certified gluten-free on the label.
Shall we talk about the green thingies lurking in these Banana Zucchini Oatmeal Cups? Well, that’s zucchini (duh), and it gives you your daily dose of green, a bit of filling fiber, and also some added moisture that allows the batter to be totally oil-free! Score.
These Banana Zucchini Baked Oatmeal Cups are lightly sweetened with a touch of pure maple syrup and ripe banana, so don’t expect them to taste like chocolate cake. For when you “don’t have time” to make oatmeal….THESE.
Watch How to Make These Banana Oatmeal Cups (Video!)
Tools to Make Banana Zucchini Oatmeal Cups:
- How awesome is this muffin tin with a lid? Great for traveling. I use this muffin tin at home and it’s foolproof.
- I often use these silicone muffin liners as well when I don’t feel like cleaning the pan.
- These cooling racks are a must!
- This muffin scoop may just save your life. So much less mess!
How Do I Store Leftover Oatmeal Cups?
This recipe makes a dozen baked oatmeal cups, making breakfast a breeze!
- You can store leftover baked oatmeal cups on the counter for a couple days but then you’ll want to transfer to the refrigerator for up to a week and in the freezer for months. In order to reheat, simply warm in microwave for 10-15 seconds.
- You can also freeze leftover oatmeal cups for busy mornings and transfer them to the refrigerator the night before so they’re ready to go in the morning. I like these glass containers for meal prep.
Please let me know how this banana zucchini baked oatmeal cups recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.
CRAVING MORE OATMEAL GOODNESS? DON’T MISS MY OTHER GO-TO OATMEAL RECIPES:
- Overnight Steel Cut Oatmeal
- Banana Zucchini Overnight Oats
- Salted Chocolate Covered Oatmeal Bites
- Blueberry Banana Nut Baked Oatmeal
- Healthy Blueberry Oatmeal Snack Bars
Banana Zucchini Oatmeal Cups
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 16 1x
- Cuisine: Breakfast
These lightly sweetened, gluten-free, 100% whole-grain Banana Zucchini Oatmeal Cups make the perfect afternoon snack or breakfast on-the-go.
- 1 tbsp ground flaxseed + 3 tbsp water (or you can use 1 egg)
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 3 small over-ripe bananas (about 1 cup, mashed)
- 2 small zucchinis (2 cups grated, don’t squeeze water out)
- 1/2 cup almond milk (any milk will work)
- 1 tsp vanilla extract
- 3 cups old-fashioned oats (use certified gluten-free if necessary)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- Optional add-ins: 1/4 cup chocolate chips and/or walnuts
- Preheat oven to 375F. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or grease with coconut oil or line with silicone muffin liners.
- Place flax and water in small bowl. Stir and set aside to “gel.”
- Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
- Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
- Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
- Bake for 23-28 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!
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