Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether
Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
3 cups rolled oats (see Tip)
1 ½ cups low-fat milk
2 ripe bananas, mashed (about 3/4 cup)
⅓ cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ cup toasted chopped pecans
Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.
Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.