Make ahead oatmeal cups are one of my favourite recipes to make on a Sunday night. I usually have all the ingredients on hand and they are easy to throw together. Although they look like muffins they don’t contain any flour so know that they will be slightly more crumbly than you might expect. These make ahead oats are the perfect grab and go breakfast for your week ahead.
1 ripe banana, mashed
2 tbsp canola oil
3 tbsp maple syrup
1 tsp vanilla extract
1 cup milk (or non-dairy beverage)
2 1/4 cups large flake oats
1 tsp baking powder
1/8 tsp salt
1 tsp ground cinnamon
3/4 cup blueberries (fresh or frozen)
1/2 cup chopped pecans
Preheat the oven to 350F
Mix together the egg, banana, canola oil, maple syrup and milk, then stir in the oats, baking powder, salt, ground cinnamon.
Fold in the blueberries. The mixture will be loose.
Spray a non-stick 12 cup muffin pan with cooking spray.
Divide the batter evenly into each muffin cup and top each with a couple pecans.
Bake for 22-25min until the oatmeal cups are set and brown around the edges.
Let the oat cups cool completely then run a butter knife around the edge of each cup to loosen. Store in an airtight container in the fridge for 3 days or in the freezer for a month.
Tip: wrap each oatmeal cup individually as they can be slightly crumbly.
For a printable version of this recipe click here