baked blueberry and banana nut oatmeal cups

Pancake

Baked Blueberry & Banana-Nut Oatmeal Cups

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. The nutty flavor of the pecans and the sweetness from fresh blueberries and banana make for an extra-tasty snack or breakfast. Make a batch over the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. This healthy muffin recipe is a variation on our popular Baked Banana-Nut Oatmeal Cups recipe, by Carolyn Casner.

Ingredients

3 cups rolled oats
1 ½ cups low-fat milk
2 ripe bananas, mashed (about 3/4 cup)
⅓ cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 cup fresh blueberries
½ cup chopped toasted pecans

Directions

Preheat oven to 375°F. Coat a muffin tin with cooking spray.
Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in blueberries and pecans. Divide the mixture between the muffin cups (about 1/3 cup each). Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.