I’ve never been a huge fan of oatmeal, mostly because of the texture. So, I became massively intrigued by the concept of baked oatmeal. It’s basically all of the health benefits of an oatmeal breakfast, with the texture of a cake. Cake for breakfast that I don’t have to feel guilty about? Yes, please! These Almond Butter Banana Baked Oatmeal Singles are truly winners – they’re easy, quick, one-bowl, portable, and totally delicious.
My favorite thing about this recipe is that I get to use two old bananas. I’m a bit of a banana snob. I’ll buy a bunch of them, but I really only eat them when they’re just yellow. Once they start to get banana freckles and age spots, I’m out. So, my freezer door is literally full of overly ripe bananas. Nothing feels better than making a dent in that pile.
Almond Butter Banana Baked Oatmeal Singles require only one bowl and a few minutes of measuring and mixing. The result are these fabulous little handheld breakfasts. The inside is moist and chewy and some of the oatmeal crisps on top for just a little texture. It’s a good balance of healthy carbs, protein, potassium, and a bit less refined sugar than usual. Of course, then I go and add chocolate chips, but you can leave them out if it’s important to you.
The other thing that I like about these Almond Butter Banana Baked Oatmeal Singles is their versatility. These work as a hearty breakfast (maybe if you eat two), a light snack, or a sweet treat. They’re a morning, noon, or night kind of food. And I know this because I tested them out accordingly.
These also store really well – up to a week in the fridge and even longer in the freezer. I love to warm one up in the microwave for 20-30 second and serve with a glass of milk and piece of fruit for a pretty balanced breakfast. And when I’m on the run they get wrapped up in plastic and eaten at a red light (never ever while driving, Mom, I promise).
- 1/3 cup smooth almond butter
- 2 cup ripe bananas, smashed (about 1/2 cup)
- 3 tablespoons honey
- 1/4 cup skim milk
- 1 egg
- 2 cups old-fashioned oats (not quick cooking)
- 1 1/2 teaspoons baking powder
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees and spray a muffin tin with non-stick cooking spray.
In a medium bowl, stir together wet ingredients (almond butter, bananas, honey, milk, and egg) until well combined
Add the oats, baking powder, sugar, salt and stir until combined.
Fold in chocolate chips until evenly distributed through the batter.
Spoon batter into prepared muffin tin, until about 2/3 full (about 1/4 cup of batter).
Bake in the oven for 15-20 minutes until oatmeal is browned and set, and a toothpick inserted into the center of a muffin comes out clean.
If you’re not a banana fan, you can use 1/2 cup of unsweetened applesauce or yogurt instead.
These keep in the refrigerator for about a week, or you can freeze them to keep longer.
For 1 Oatmeal Single: Calories 219 ~ Total Fat 7 g ~ Saturated Fat 2 ~ Trans Fat 0 g ~ Cholesterol 17 mg ~ Sodium 126 mg ~ Potassium 202 mg ~ Total Carbohydrate 33 g ~ Dietary Fiber 4 g ~ Sugars 12 g ~ Protein 7 g