So I had a lot of overripe bananas…
I’ve said this before, haven’t I? Probably time and time again. Because I buy a LOT of bananas, and I don’t always get through them before they’re overripe. I freeze a lot of them and make delicious nice cream too. But I inevitably end up making some kind of muffin or bake with overripe bananas. So here is my latest creation – baked oatmeal cups! I hope you enjoy!
These can be easily modified to suit your tastes. Feel free to add peanut butter, chocolate chips, berries, other nuts, etc. Choose whatever mix-ins you like better and bake! You can even make a base batter and then make several different kinds of oatmeal cups to everyone’s liking. Makes breakfast with a family of picky eaters that much easier.
I love breakfast around here, so try some of my other breakfast recipes, like my baked French toast oatmeal, banana nut muffins, customizable breakfast cookies, and fudgy brownie oat cookies (they’re breakfast, I promise!).
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 tbsp ground flax
- 1/4 cup + 3 tbsp water, divided
- 2 very ripe bananas, mashed
- 1 3/4 cups oats
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- (optional) 1/4 tsp turmeric
- Pinch salt (pink Himalayan preferred)
- 1 apple, chopped (I used pink lady)*
- 1/4 cup walnuts, chopped*
Preheat oven to 350 degrees F (176 C) and ready your muffin cups.
Mix flax and 3 tbsp water. Let sit for 5 minutes.
Mix the rest of the ingredients. Stir well. Then stir in flax/water mixture.
Fill 9 muffin cups with mixture. Bake for 20-25 minutes. Enjoy.
*These can be replaced with 1-2 tbsp nut/seed butter, 1/4 cup chocolate chips, 1/4 - 1/2 cup berries or other fruit, etc.
**Inspired by The Detoxinista.