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!Print
Moist and delicious Lemon Baked Oatmeal Cups make the perfect healthy breakfast on the go! Vegan and gluten-free.
- 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.