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Close-up of golden strawberry banana baked oatmeal cups with visible strawberry pieces on a white plate

Strawberry Banana Baked Oatmeal Cups

These baked oatmeal cups combine strawberries and bananas for a quick, portable breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
Wet Ingredients
  • 1 cup mashed banana about 2 medium bananas
  • 1 cup milk dairy or plant-based
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Add-ins
  • 1 cup diced strawberries

Equipment

  • Muffin tin
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix oats, baking powder, salt, and cinnamon.
  3. In another bowl, whisk mashed banana, milk, egg, maple syrup, and vanilla.
  4. Pour wet ingredients into dry ingredients and stir until combined.
  5. Fold in diced strawberries.
  6. Divide batter evenly into muffin cups, filling each about 3/4 full.
  7. Bake for 22-25 minutes until set and lightly golden.
  8. Let cool for 5 minutes before removing from the tin.

Nutrition

Calories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 0.5gCholesterol: 15mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 15mgCalcium: 6mgIron: 1mg

Notes

Store in an airtight container for up to 4 days or freeze for longer storage.

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