These lightly sweetened, gluten-free, oil-free, whole-grain banana baked oatmeal cups with juicy roasted strawberries and melty chocolate chips make the perfect afternoon snack or breakfast on-the-go.
- 2 cups sliced strawberries
- 1 tbsp ground flaxseed or chia seeds + 3 tbsp water (alternatively, you can use 1 egg)
- 3 large over-ripe bananas
- 1 cup unsweetened vanilla almond milk (any milk will work)
- ¼ cup drippy almond or peanut butter (any nut butter will work)
- ¼ cup pure maple syrup (optional for sweetness, I used 15 drops liquid stevia)
- 1 tsp vanilla extract
- 3 cups old-fashioned oats (use certified gluten-free if necessary)
- 1 tbsp baking powder
- 1/4 tsp cinnamon
- ¼ tsp salt
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
- Place strawberries on a lined baking sheet. Roast for 25 minutes. Remove and set aside. (You can also skip this step and use fresh strawberries).
- 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 almond butter, almond milk, optional maple syrup, vanilla extract, and flax mixture, stirring to combine.
- Add oats, baking powder, cinnamon, and salt. Stir until just combined. Fold in roasted strawberries and chocolate chips.
- Spoon mixture into sprayed muffin cups, filling to the top. Do not press down. (You will have leftover batter to make more muffins or make a mini oatmeal bake!) Top each one with a few chocolate chips.
- Bake for 25 minutes. Cool on a cooling rack. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!
Nutrition information calculated without maple syrup.
- Serving Size: 1 muffin
- Calories: 152
- Sugar: 4g
- Sodium: 74mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg