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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!
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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
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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.
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!
Ingredients
- 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
Instructions
- 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!
Nutrition
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…
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Reader Feedback: What’s your favorite food to take on the go?
Just made these – very tasty!
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.
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!
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”…?
Could I bake this in a dish instead of a muffin pan?
These are delicious. I did use an egg instead of the chia seed. Turned out wonderful.
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 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!
So yummy!! I added dark chocolate chips because we all need a little chocolate in our lives 🙂 Quick and easy. Thank you!
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!