Double Almond Baked Oatmeal Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 eggs
  • 1½ cup milk
  • ½ cup overripe mashed banana
  • ¼ cup almond butter (any nut butter)
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 3 cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup toasted sliced almonds
  1. Preheat the oven to 350ºF. Spray or oil a standard 12-well muffin tin and set aside.
  2. Mix the wet and dry ingredients in separate bowls. Fold the dry ingredients into the wet just until combined.
  3. Spoon the mixture into the muffin pan and top with sliced almonds. Bake 25-30 minutes at 350ºF until golden brown. Cool on a wire rack.
  4. Refrigerate or freeze to eat during the week. Reheat in the oven (or toaster oven) about 5 minutes on 350ºF. If frozen, go 15-20 minutes.
Nutrition Information
Serving size: 1 oatmeal cup Calories: 179 Fat: 7g Saturated fat: 1g Unsaturated fat: 6g Carbohydrates: 23g Sugar: 7g Fiber: 3g Protein: 6g