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.

Ingredients

Ingredient Checklist

• 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

Directions

Instructions Checklist

Step 1

Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.

Step 2

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 (about 1/3 cup each). 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.

Tips:

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.

To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Equipment: 12-cup muffin tin

Nutrition Facts

Serving Size: 1 Muffin

 Per Serving:

176 calories; protein 5.2g; carbohydrates 26.4g; dietary fiber 3.1g; sugars 10.5g; fat 6.2g; saturated fat 1.2g; cholesterol 33.4mg; vitamin a iu 118.7IU; vitamin c 1.8mg; folate 20.2mcg; calcium 85.3mg; iron 1.1mg; magnesium 36mg; potassium 227.9mg; sodium 165.6mg; thiamin 0.1mg; added sugar 6g. 

Exchanges: 

1 Fat, 1 Starch, 1/2 Fruit, 1/2 Other Carbohydrate.