Vegan Baked Banana Oatmeal Cups

Adjusting to life with two kids is a little crazy, to say the least.

baked-oatmeal-muffins

That’s why I’ve been trying to work on more easy recipes that we can grab on-the-go, like these vegan baked oatmeal cups. They’re perfect for moments when I don’t have time to whip up a smoothie for breakfast, or need a quick snack.

Baked oatmeal has been around for ages as an easy make-ahead dish, but it usually calls for eggs, so I decided to try a vegan version using “chia eggs” instead. I love sneaking chia seeds into my family’s food because they are a good source of fiber and omega-3 fatty acids, which are important for brain health. Unlike flax seeds, you don’t have to grind chia seeds to enjoy these benefits, but I prefer grinding them because they blend seamlessly into baked goods that way, without a chewy, seedy texture. If you don’t want to grind them, you don’t have to! (Especially if you don’t have picky kids or husbands to deal with.)

These oatmeal cups are perfect for the whole family because they are gluten-free and nut-free with no added sugar, and they are easily portable to take to school or work. Because this recipe is naturally sweetened with only banana, the more ripe the bananas you use, the sweeter these baked oatmeal cups will be. They’re perfect for those moments when you don’t know what to do with the overripe bananas sitting on your counter. I usually only have 2 super-ripe bananas at any given moment in my house, so this recipe makes only 6 muffin-sized cups, but feel free to double-it if you have more bananas on hand!

Vegan Baked Banana Oatmeal Cups
Makes 6 standard muffin cups

Ingredients:

1 tablespoon ground chia seeds
3 tablespoons water
2 very ripe bananas, mashed
1 cup gluten-free rolled oats
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Directions:

Preheat your oven to 350ºF and line a standard muffin tin with 6 baking cups.

Create a “chia egg” by stirring together the ground chia seeds and 3 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like, the add in the rest of the ingredients and stir well to combine. Divide the batter among the 6 cups then bake until firm and lightly golden, about 20 minutes.

vegan-oatmeal-muffins

Serve warm, or allow the oatmeal cups to cool and then store in an airtight container in your fridge for up to one week. We eat them cold straight from the fridge!

oatmeal-muffin-cups

4.9 from 9 reviews
Vegan Baked Banana Oatmeal Cups
Author: 
Serves: 6
 
A healthy and convenient way to eat oatmeal on the go.
Ingredients
  • 2 very ripe bananas, mashed
  • 1 cup gluten-free rolled oats
  • ¼ cup water
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
Instructions
  1. Preheat your oven to 350ºF and line a standard muffin tin with 6 baking cups. Create a "chia egg" by stirring together the ground chia seeds and 3 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like, the add in the rest of the ingredients and stir well to combine. Divide the batter among the 6 cups then bake until firm and lightly golden, about 20 minutes.
  2. Serve warm, or allow the oatmeal cups to cool and then store in an airtight container in your fridge for up to one week. We eat them cold straight from the fridge!

I hope you enjoy this convenient alternative to cooking oatmeal on the stove each morning. Since my toddler only likes to eat foods he can pick up with his fingers right now, these baked oatmeal cups are a fun new way to introduce him to oatmeal– a food he wouldn’t touch otherwise! Now, if I could only figure out how to sneak some broccoli into these muffins next time…

Reader Feedback: What’s your favorite food to take on the go? 

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

21 thoughts on “Vegan Baked Banana Oatmeal Cups

  1. Laura ~ raise your garden

    Love those omega 3’s, I think they really help with bad skin too! I think some walnuts on top would be ideal. Plus, I read that walnuts cut down on belly fat and I’m always angling for that. These muffins are portion perfect and I think I’ll try freezing?

    Reply
  2. JoAnn Billitti

    I love the Vegan Baked Banana Oatmeal Cups, so moist! Even my husband, who usually just samples my “healthy” items, ate a whole one. It’s easy to put together and easy to eat! This is definitely a keeper to use over-ripe banana. I find this much more satisfying than banana bread! Thanks for another great recipe. (Maybe next time I’ll add some toasted pecans … )

    Reply
  3. Cristal Porter

    LOVE. Super easy and yummy. Just made them using all listed ingredients (except used blanched almond flour because it’s what I had on hand) and baked 20 minutes in mini muffin tins. Came out perfectly at 20 minutes as noted. Thank you so much. LOVE all of your recipes. Especially for this egg free family!

    Reply
  4. Cristal Porter

    Whoops! I didn’t use almond flour because it wasn’t called for. Agh doing two recipes of yours at once. Ok, so everything WAS the same minus the mini muffin tins. Thank you :)!

    Reply
  5. Valerie

    Perfect! Quick and easy is what I like these days with working full time. I have all the ingredients in my cabinet. Definitely making this tonight for tomorrows breakfast.

    Reply
  6. BBW

    Hi Megan,
    I have enjoyed every recipe of yours that I have tried.

    I wonder how these would be using Aqufaba instead of the chia seeds (I have some some languishing). I noticed your muffin cups look like silicon reusable cup is that right? If so, how do you like using them? I have a flimsy silicon muffin pan that I am not real pleased with. You have to put it on a cookie sheet before filling it or moving it, otherwise you will spill everything.

    Reply
  7. Erica

    These were delicious. I added raisins and didn’t grind the chia seeds. I screwed up and forgot the water, but they still came out great!

    Reply
  8. Onaella

    I came across your blog yesterday and I’m hooked! And trust me if you see me I’m the poster child for obesity and junk food…but you have inspired me. I made these muffins today and they were excellent! My entire family is surprised at how great they are and they can’t believe there is no flour or sugar in it. This is definitely one for a repeat…it was just too easy! I used half of an egg though. I tried the cauliflower pizza and unfortunately was not as successful but the taste was amazing so will just keep working on that one…..we already have this weekends menu planned!

    Reply
  9. Tisha

    I added some chunks of apple for sweetness…So good! Will be making these over and over since my two year old thinks these are “cookies”…🙌

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: