Ingredients
Equipment
Method
- Line a baking tin with muffin wrappers; this recipe yields about 12 baked oatmeal cups.
- Preheat the oven to 375°F with a rack in the middle of the oven.
- In a large bowl, mix together the rolled oats, walnuts, brown sugar, baking powder, cinnamon, salt, and berries.
- Gently mix in the bananas until they’re evenly distributed. Set aside.
- In another medium bowl, whisk together the milk, egg, olive oil, and vanilla extract.
- Pour this mixture over the oat-berries mixture and fold together.
- Allow to sit for 5-10 minutes to absorb some of the liquid, then mix again.
- Use a soup ladle to transfer the mixture to the muffin tin, filling each cup about 3/4 full.
- Spoon a good amount of any residual liquid over the oats in each cup.
- Bake for 35-45 minutes, or until the oatmeal cups are deeply golden and well set.
- Remove from the oven and allow to cool on a rack.
Nutrition
Notes
Feel free to experiment with different fruits and nuts to customize the flavor of your oatmeal cups. You can also use alternative milks if desired.
