Yogurt & Banana Oatmeal Cups
These easy yogurt & banana oatmeal cups are perfect for a healthy, meal-prep friendly breakfast. Soft-baked with rolled oats, ripe banana, and plant-based yogurt, they’re naturally sweet and great for busy mornings.
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SERVINGS: 6
Ingredients
- 1 cup rolled oats not instant
- 1/2 cup cashew yogurt
- 1 medium banana ripe and mashed
- 1/4 cup plant based milk
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon optional
- Pinch of salt
Instructions
Enable step-by-step mode- Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease it.
- In a large bowl, combine the oats, cinnamon, baking powder, and salt.
- In another bowl, whisk the eggs, mashed banana, Greek yogurt, milk, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir until everything is fully incorporated. If you’d like, fold in any optional mix-ins like chocolate chips or nuts.
- Spoon the mixture evenly into your muffin tin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the tops are firm and a toothpick inserted comes out clean. They may be a little golden on top.
- Let the cups cool for about 10 minutes in the pan, then transfer them to a wire rack to cool completely. For the best results, refrigerate for at least an hour before serving to let them set fully.