Banana Almond Baked Oatmeal Cups

INGREDIENTS
  • 1/2 cup almond butter
  • 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced
  • 3 cups old-fashioned oats
  • 1 1/2 cups plain unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup raw sliced almonds + extra for topping
INSTRUCTIONS
  1. Preheat oven to 375 and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins, because we’re filling them all the way up!
  2. If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
  3. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana.
  4. Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
  5. Optionally, set oven to low broil for an additional 1-2 minutes to toast the almonds and caramelize the banana on top. Be careful, though – the almonds burn easily! If your broiler is uneven or you’ve never used it before, I’d recommend skipping this step.
  6. Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!

Recipe from Coffee and Quinoa.

 

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