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 and then immediately turned to coconut. Ahem, match made in foodie heaven. 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! Oh an since I know half of you are going to ask, I went ahead and calculated the nutrition information. One muffin (without the optional maple syrup) has 116 calories, 5 grams of fat, 16 grams of carbs, 3 grams of fiber, 5 grams of sugar, and 4 grams of protein. I really liked the subtle natural sweetness of using just ripe banana, but feel free to add maple syrup if you like things sweeter. But remember, they’re meant to be a breakfast or snack option, not dessert!
They’re moist, totally vegan, low-calorie, gluten-free, and have ZERO added sugar or oil. Hellooooo most perfect breakfast how are youuuuUUuuUUUU.
- 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
- 3 overripe medium bananas
- ¼ cup creamy almond butter
- ¾ cup unsweetened vanilla almond milk
- ¼ cup pure maple syrup (optional, to sweeten)
- Zest and juice 1 large lemon (1/4 cup lemon juice)
- 1½ tsp vanilla extract
- 3 cups old-fashioned oats (use gluten-free if necessary)
- ⅓ cup unsweetened flaked or shredded coconut
- 1 tbsp baking powder
- ¼ tsp salt
- Preheat oven to 375F. Spray muffin tin with cooking spray
- Place flax and water in a small bowl. Stir to combine. Set aside.
- Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined.
- Add oats, baking powder, coconut, and salt, stirring to combine.
- Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
- Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.
- Store in an air-tight container in the refrigerator.
Now let’s see what the rest of the blogging gang brought to the citrus gathering!!
Sarah of Making Thyme for Health whipped up a a delightful Orange Avocado Smoothie.
Kind of dying over Kylie of ImmaEatThat’s Grapefruit Baked Oatmeal with Walnut Streusel.
Lindsay of The Lean Green Bean made the most perf Small Batch Raspberry Lemon Bars.
How about this stunning Kale Mandarin Salad with Lemon Poppyseed Dressing from Julia of the Roasted Root?!
And last but certainly not least, commence the drool fest with Arman of The Big Man’s World’s Healthy 1 Minute Lemon Poppyseed Muffin.
I’ve have been obsessed with baked oatmeal cups lately since I haven’t had time to have a sit down breakfast in the morning. I love this combo of lemon and coconut, makes me think of summer! These look amazing!
rachel @ athletic avocado recently posted…Warm and Nourishing Bowl of Frothy Chai Spiced Oatmeal with Apple Noodles
Yummy in my tummy!
There are not enough lemon desserts/treats in my life! Love the combo with coconut!
Kate recently posted…When exercise isn’t your favorite
I use my muffin tin for all kinds of stuff! Even meatloaf. 🙂
Alysia at Slim Sanity recently posted…Creamy Greek Yogurt Spinach Dip
These look delicious!! I love everything coconut right now. I will definitely be picking up some of those baking cups – what a great idea!!
These look freakin’ AWESOME! And they totally remind me of your lemon coconut no-bake bites, which I currently have a stash of in my fridge. Have yet to find a no-bake bite that tops those bad boys. Can’t wait to try these cups!
Sara @ Oats & Rows recently posted…Charlotte Restaurant Spotlight: Lumiere French Kitchen
lemon and coconut = i die.
Another marriage you never let me taste in C town. You are officially a mean potato. (low carb variety)
Arman @ thebigmansworld recently posted…Healthy 1 Minute Lemon Poppyseed Muffin
Everything tastes better in mini size 😀 And how have I never thought to add citrus to oats?!? Amg that sounds ah.maze.ing.
Amanda @ .running with spoons. recently posted…they put WHAT in my makeup?!, size matters, and puppy dog eyes (ToL #167)
Lemon-y coconut-y dreeeeam bites! 😀 these look incredible!
Natalie recently posted…What I Ate Wednesday
Just made the Apple Ginger Oatcakes from the Full Helping and now these lemon coconut beauties are next on my list!! Yum!!
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!!
Yum I love this combo so much! I just started using my silicone baking cups as well and I LOVE them. I also have a silicon muffin pan too… You can never have too many baking tools, right… My husband begs to differ. Ha! Love the ingredient list here and I think I have everything on hand! I’ll have to give these a try 🙂
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:)
Sounds amazing!!
I am not a fan of bananas but really want to make this. What can I substitute them with?
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?
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.
Awesome! Thanks for pointing that out. Just fixed it!
I’m allergic to nuts. Any substitutes for almond butter?
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!
It’s in step #3–edited yesterday! Just add to wet ingredients. EnjoY!
Looks so yummy! Oatmeal is one of my fav breakfast foods! Can’t wait to try them 🙂