These delicious and healthy breakfast cups are perfect for someone who needs to eat breakfast on the run. They are moist in the middle with a crunchy white chocolate topping. Somewhere in between a bowl of oatmeal and a muffin.
Prep Time: 10
Cook Time: 17 minutes
Total Time: 1 hour
Yield: 18
Link: http://www.themerchantbaker.com/breakfast/baked-banana-oatmeal-cups/
Ingredients:
- 3 cups old fashioned oats
- 2 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp baking powder
- 1 cup mashed ripe banana
- 2 Tbsp olive oil
- 2 large eggs
- 1 tsp vanilla
- 2 cups milk
- mini white chocolate chips for topping
- (optional) dried cranberries
Steps:
- Preheat oven to 350 degrees F.
- Mix dry ingredients together in a bowl.
- In a seperate bowl mix wet ingredients, stirring the milk in last.
- Add the wet ingredients into the bowl of dry ingredients. Stir well. The mixture will be really soupy and that is okay.
- Grease muffin tins.
- Scoop mixture into the muffin tins, making sure that there is a good mix of wet and dry in each tin. These will not puff up much so you can fill them pretty full.
- Add a layer of mini white chocolate chips to the top. At the request of my 4 year old I also added dried cranberries to some of them. Although I much prefered them without.
- Cook for 17-22 minutes.
- Let cool a bit in the tins before placing on a cooling rack to cool completely. Store in the fridge.
- To eat you can warm up in the microwave for 30 second or enjoy them cold.
The recipe is based off of this one.
