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These Strawberry Banana Baked Oatmeal Cups are the perfect make-ahead breakfast for busy mornings. Packed with hearty oats, fresh strawberries and sweet bananas, this simple dish is easy to make, healthier, and loaded with flavor!
My breakfast game has been going strong lately, and I’m proud of it! From these baked pancakes, to that creamy mango smoothie and this savory oatmeal, I’ve got my breakfasts under control lately.
It’s especially important to me because I often skip out on breakfast. Unless you count coffee and the occasional container of yogurt a good start to the day. And don’t get me wrong…coffee is much needed everyday, but by mid-mornings, my stomach is screaming at me for more than just liquid caffeine.
So I turned to one of my favorite go-to breakfasts lately…baked oatmeal cups! If you remember these Apple Cinnamon Baked Oatmeal Cups from October, you know that it makes the most deliciously cozy breakfast for just about any day. The hearty oats, sweet spices, and fruit fill you up and keep you going all morning long.
And that’s just what I need!
These Strawberry Banana Baked Oatmeal Cups are the perfect make-ahead breakfast for busy mornings. Packed with hearty oats, fresh strawberries and sweet bananas, this simple dish is easy to make, healthier, and loaded with flavor!
If you’re a fan of baked oatmeal, then I guarantee you’ll love these oatmeal cups. It makes the best breakfast, mid-morning snack, or late afternoon treat.
Ingredients for Baked Oatmeal Cups
For these strawberry banana oatmeal cups, you’ll need the following basic ingredients:
- Old-fashioned oats
- Light brown sugar
- Baking powder
- Salt
- Milk
- Eggs
- Vanilla bean paste or extract
- Bananas
- Fresh strawberries
Can I Use Quick Oats?
Yes, you can use quick oats! I prefer using old-fashioned oats because they’re much heartier and chewier, whereas quick oats are much more finely ground.
How to Make Baked Oatmeal Cups
Like most of my recipes, this baked oatmeal with fruit is easy to make!
- You’ll whisk together the dry ingredients, followed by the wet, and then combine the two.
- Fold in some fresh strawberries and scoop the batter into a muffin tin.
- Pop it into the oven and get ready to be wowed.
The flavor, the texture, the good-for-you ingredients, these oatmeal cups have it all. So grab those ingredients and whip up this easy and oh-so delicious breakfast. Your tastebuds will thank you!
Tips for Making Strawberry Baked Oatmeal Cups
- You could make a batch of these on the weekend and then pop them into the fridge for an easy, grab-n-go breakfast during the week. Or, freezing them works well, too. You pick!
- I prefer making the banana and strawberry baked oatmeal cups in a silicone muffin tin. It makes removing the oatmeal cups so much easier!
- You can likely use frozen berries for this recipe, but you’d need to thaw and drain them before adding them to the batter.
- I sometimes add collagen peptides to my oatmeal cups. You only need 2 to 3 scoops for this recipe!
Looking for more oatmeal recipes? I’ve got you covered!
- Banana Bread Baked Oatmeal
- Raspberry Cheesecake Swirl Oatmeal
- Savory Oatmeal Breakfast Bowl
- Pumpkin Pie Baked Oatmeal
- Blueberry Baked Oatmeal
Strawberry Banana Baked Oatmeal Cups
Equipment
Ingredients
- 3 cups old-fashioned oats
- 3 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk (any kind)
- 2 eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ cup ripe mashed bananas (about 1½ medium bananas)
- 1 cup diced fresh strawberries (about 7-9 medium strawberries)
Instructions
- Preheat the oven to 350°F. Grease a 12-count muffin tin with non-stick cooking spray. Set aside. (See note below).
- In a medium bowl, combine the old-fashioned oats, brown sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk the milk, eggs, vanilla extract, and mashed banana. Pour dry ingredients into wet ingredients and stir until thoroughly combined. Gently fold in diced strawberries.
- Spoon mixture into each muffin tin, filling almost to the top. Bake for 30-35 minutes, or until cups are set and golden brown.
- Remove from oven and let cool for 10 minutes in pan. Then remove to a wire rack and let cool completely. Serve with a drizzle of honey or maple syrup, if desired.
Notes
- Adapted from my Apple Cinnamon Baked Oatmeal Cups.
- Using a silicone muffin tin makes removing the oatmeal cups so easy!
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