Adjusting to life with two kids is a little crazy, to say the least.
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
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
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.
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!
Vegan Baked Banana Oatmeal Cups
- 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
- 1 tablespoon ground chia seeds
- 3 tablespoons water
- 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.
- 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!
Per Serving: Calories: 93, Fat: 1g, Carbohydrates: 19g, Fiber: 3g, Protein: 3g
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?
Questions and Reviews
These sound amazing…and super easy! I love how you’re giving us all these quick and delicious recipes–now that you have 2 kids 🙂 I hope your sweet baby girl is doing well!! <3
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?
My son is allergic to bananas. Do you think I could use applesauce as a substitute?
I make my own homemade chunky applesauce and used that in place of the banana and they turned out AWESOME!
Check out the page my whole food life. She has many different baked oatmeal recipes
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 … )
Just made these and they came out amazing. It will be added to my weekly rotation.
Just wondeting if I could substitute the chia egg with flax seed egg..
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!
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 :)!
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.
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.
Wondering if I could use a regular egg, in place of the chia egg?
I would still add the chia seeds. 🙂
I’m sure that would work!
So yummy!! I added dark chocolate chips because we all need a little chocolate in our lives 🙂 Quick and easy. Thank you!
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!
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!
These are delicious. I did use an egg instead of the chia seed. Turned out wonderful.
Could I bake this in a dish instead of a muffin pan?
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”…?
This has become my go-to recipe for using bananas that have turned brown. I sometime add a teaspoon of dried lavender buds to turn it into lavender baked oatmeal cups! Also, I like to use a mini muffin tray, and I’ve found that 1 banana works just as well (instead of 2) since the bananas I buy are usually large.
I love how fast this recipe is and how little cleanup is required — just wash the bowl and the muffin tray!
These are great! I doubled the recipe to make 12. They are not muffins (I had to warn the bf), but baked oatmeal, which is important to remember if you are expecting a muffin! They are only 2 ww smartpoints for those of us counting. When you are rushing in the morning, they make a great bfast treat post-gym or with coffee at the office. THANK YOU, MEGAN.
Just made these – very tasty!
I’m so excited to try these! Leaving for a conference in a couple of days and I was looking for something healthy, portable, and with some nutritional value to take with me (also had to travel well on a plane) as our hotel does not offer continental breakfast. I just popped these in the oven and they looked amazing going into the cups and smell delicious baking. I was also impressed with the ease of the recipe and simplicity of the ingredients.
Love these! Made them once and added apple chunks and used a flax egg instead of chia. They were an easy swap for my morning oatmeal and saved me time! I just made them omitting the cinnamon and adding some chocolate chips and about a tbsp of peanut butter!
I have tried several baked oatmeal / muffin recipes that do not add sugar and this is the best! Thank you!
These are the best muffins! I make them all of the time, we love grabbing one out of the fridge for breakfast or a sweet snack! Thank you!
Glad I read the comment that this is more “baked oatmeal” than muffin consistency, because I probably would have thought I’d done something wrong without knowing that. Honestly, I don’t actually like the consistency of oatmeal, so these aren’t my favorite, but if you like your oatmeal on the lumpy side, then these would probably be your jam. Personally, I like my oatmeal more the consistency of Cream of Wheat (oh, how I miss it!), so I probably won’t be making these again. Oh, but I did add dried blueberries to the batter and they plumped up and complimented them quite nicely. Would totally recommend doing that.
Made these exactly as directed. SOOOO GOOD! I’m only upset that I didn’t double the recipe!
Easy and delicious! I do recommend refrigerating before eating if you want these to be solid. You do want a spoon if eating warm from the oven–neither oatmeal nor muffin when warm. But excellent for breakfast the next morning from the fridge! (As I just had with my late made with homemade almond milk!)
Can I use oat bran or 1 minute oats instead of the rolled oats?
My kids love these, we make them all the time. But I had a quick question about oats versus quick cooking oats. Does it matter which we use in this recipe?I have always used regular gluten free oats, but have a bag of quick cooking oats and just wonder if they can be used interchangeably. Thanks!
I love these muffins! So easy to make. Today I tried something a little different- added chopped pecans and about a teaspoon of raspberry jam in the center before fully topping them off- and cooked them a little bit longer. Turned out delicious too. I’m really enjoying all the quick recipes!
Hi, do you think this recipe could work baking them in a glass oven dish? I don’t have muffins tins