Baked Banana-Nut Oatmeal Cups


  • 3 cups rolled oats*
  • 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 (or any other nut you like)

    Equipment: 12-cup muffin tin

*If you have celiac disease or a gluten sensitivity you can use oats that are specifically labelled “gluten-free,” as oats are often cross-contaminated with wheat and barley.


  • 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.

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)

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