Roasted Strawberry Chocolate Chip Oatmeal Cups

5 from 2 reviews

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.

  1. Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  2. 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).
  3. Place flax and water in small bowl. Stir and set aside to “gel.”
  4. 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.
  5. Add oats, baking powder, cinnamon, and salt. Stir until just combined. Fold in roasted strawberries and chocolate chips.
  6. 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.
  7. 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.


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