Moist and delicious Lemon Baked Oatmeal Cups with no added sugar make the perfect healthy breakfast on the go! Vegan and gluten-free.
So is it totally bizarre that I never really make baked oatmeal in a pan but am currently head over heels obsessed with these little cuppies?!
They're essentially baked oatmeal in perfect, portioned, portable form. It's not like it's that hard to use a spatula and cut a square from a pan, but there's something truly magical about the good old muffin tin.
When my blogging boos and I decided to make citrus the theme for January's round-up, I immediately turned to lemon. I messed around with the proportions in the cooler older cousin version of this recipe (Banana Zucchini Baked Oatmeal Cups) since winter isn't zucchini's best friend, thus opening up a whole new world of portable oaty greatness.
By the way, I'm all googly eyes for these silicone baking cups. They make clean-up a total breeze! 
Hellooooo most perfect breakfast how are youuuuUUuuUUUU!
Lemon Baked Oatmeal Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10 cups
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Moist and delicious Lemon Baked Oatmeal Cups make the perfect healthy breakfast on the go! Vegan and gluten-free.
Ingredients
- 2 overripe medium bananas
- ¾ cup milk (I used unsweetened almond milk)
- ¼ cup cashew or almond butter
- Zest and juice 1 large lemon
- 1 ½ tsp vanilla extract
- 2 cups old-fashioned oats
- ¼ cup chia seeds
- ¼ cup coconut sugar (or sweetener of choice)
- 1 ½ tsp baking powder
- ½ tsp fine salt
Instructions
- Preheat oven to 375F. Spray muffin tin with cooking spray
- Place bananas in a large mixing bowl. Mash with a fork. Add milk, nut butter, lemon juice and zest, and vanilla. Whisk until well-combined.
- Add oats, chia seeds, sugar, baking powder and salt, stirring to combine. Spoon batter evenly into muffin tin.
- Bake for 20-25 minutes (I did 23 minutes), or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin. Sore in an air-tight container in the refrigerator.
Anne Green says
These were really tasty and easy! I didn't add in the nut butter, baking powder, sugar, vanilla extract or lemon juice because I didn't have any and it was still delicious! Added coconut flakes inside since they were in the picture
Alexis Joseph, MS, RD says
Oh wow, I’m glad they still turned out, thanks Anne!
Nancy Kulp says
In your Lemon Coconut baked oatmeal cups, I would like to use chicken eggs instead of the 1/4 cup chia seeds. How many chicken eggs do I use. I do use large eggs. Let me know.
Alexis Joseph says
I'd suggest one egg. Enjoy!
Lori says
I agree with Cathy! I just made these and didn't see anywhere to add the eggs. Please update, but excited to try these when they come out of the oven or in the AM!
Alexis says
It's in step #3--edited yesterday! Just add to wet ingredients. EnjoY!
Cathy says
I made these this morning and looking forward to eating them! HOWEVER, in your directions, you never tell when to add the eggs.!! I added them to the wet ingredients, but thought you should revise your directions for others. Love your recipes.
Alexis says
Awesome! Thanks for pointing that out. Just fixed it!
Sheila says
I'm allergic to nuts. Any substitutes for almond butter?
Anna says
I am not a fan of bananas but really want to make this. What can I substitute them with?
Lauren says
I hate bananas and my husband is allergic. It can be frustrating to find healthy recipes when everyone subs in bananas. I think mango might be a good one to substitute here. I've also heard that applesauce can be subbed for banana in recipes. It might be too moist though so maybe add some avocado in with the applesauce too? I'm not really sure but it might be worth a try. I'm thinking I will try one of those two options, myself. Anybody have any other suggestions?
Alexis says
Sounds amazing!!
shokufeh says
Thanks for this recipe! Made these the other night and have been enjoying the tasty and easy breakfasts. It turns out that I picked up quick cooking oats last time, so mine was a mix of old-fashioned and quick cooking. I think it made for a more muffin-like texture than my baked oatmeal usually is:)
Alixandra Fenton says
Did I miss where you add the flax and egg that was set aside?? I just added it in at the end...hopefully they turn out because they look so good!!
Darla says
Just made the Apple Ginger Oatcakes from the Full Helping and now these lemon coconut beauties are next on my list!! Yum!!
Natalie says
Lemon-y coconut-y dreeeeam bites! 😀 these look incredible!