Recipe: Banana Almond Baked Oatmeal Cups (Vegan)

banana almond cups
Photo courtesy: Erica of Coffee & Quinoa

In honor of World Health Day, we thought we would provide you with a healthy on-the-go breakfast, snack or dessert. This (banana almond baked oatmeal cup) takes a maximum of 35 minutes to prepare and is a healthy, delicious recipe that everyone will love. Bananas are packed with potassium, which helps keep your heart beating. While almonds are a source of vitamin E and are high in protein, they help lower cholesterol and reduce the risk of heart disease. This recipe provides you with the healthy nutrients you need, while allowing your sweet tooth to enjoy its sweetness.

Ingredients

  • 1/2 cup almond butter
  • 1 1/2 cups mashed bananas (4-5 bananas) add 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 add extra for topping

*Makes 12 muffin-sized cups

Instructions

  1. Preheat oven to 375° Fahrenheit.
  2. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins.
  3. If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
  4. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups.
  5. Top muffins with a few sliced almonds and a slice of banana.
  6. Place in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
  7. Optionally, set oven to low broil for an additional 1-2 minutes to toast the almonds and caramelize the banana on top. Be careful, – the almonds burn easily. If your broiler is uneven or you’ve never used it before, I’d recommend skipping this step.
  8. Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin.
  9. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go.

Enjoy!

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Image credit: Erica of Coffee & Quinoa
Recipe source: Coffee & Quinoa

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