Pumpkin Banana Baked Oatmeal Cups

In recent years, there has been a significant shift towards healthier eating habits, with a growing emphasis on quick and convenient snacks that don't compromise on nutrition. Among the myriad of options available, Pumpkin Banana Baked Oatmeal Cups have emerged as a standout choice, offering a delightful blend of flavors and health benefits. These delightful treats not only satisfy your taste buds but also pack a nutritional punch, making them an ideal addition to your meal rotation.

Discover the delicious and nutritious Pumpkin Banana Baked Oatmeal Cups, perfect for a wholesome snack or breakfast! Packed with rolled oats, canned pumpkin, and ripe bananas, these treats are rich in fiber and essential nutrients. Easy to make and customizable with nuts or chocolate, they’re great for meal prep and on-the-go mornings. Enjoy them warm or chilled, and add your favorite toppings for an extra boost. Enjoy the fall flavors while nurturing your body!

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Ingredients

2 cups rolled oats

1 cup canned pumpkin puree

2 ripe bananas, mashed

2 cups almond milk (or any milk of choice)

1/3 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips or dried fruit (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

In a large mixing bowl, combine the canned pumpkin puree and the mashed bananas until well mixed.

Add the almond milk, maple syrup, and vanilla extract to the bowl, stirring until fully incorporated.

In a separate bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Mix well.

Gradually fold the dry ingredients into the wet mixture until just combined. If using, stir in the chopped nuts and chocolate chips or dried fruit.

Evenly distribute the oatmeal mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the oatmeal cups cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy them warm or store in an airtight container in the fridge for up to a week. You can also freeze them for longer storage!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 oatmeal cups