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!
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Lemon Baked Oatmeal Cups
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10 cups 1x
- 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.
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?
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?
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?
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:)
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:)
Alexis says
Sounds amazing!!
Ashley @ Fit Mitten Kitchen says
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 🙂
Ashley @ Fit Mitten Kitchen says
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 🙂
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!!
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!!