Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on 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.

Milk, low-fat

Rolled Oats

Banana

Brown Sugar

Pecans

Baking Powder

Vanilla Extract

Salt

Cinnamon

Baked Banana-Nut Oatmeal Cups

serving

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Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.

Combine oats, milk, mashed bananas, brown sugar, lightly beaten eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in toasted chopped pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in 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.

cholesterol

sodium

potassium

calcium

iron

magnesium

Apple

medium

default

extra small (2-1/2" dia)

cup slices

cup, quartered or chopped

small (2-3/4" dia)

large (3-1/4" dia)

NLEA serving

Super Lose Weight Day 2 (breakfast)

Super Lose Weight Day 2

Yamfit

Super Lose Weight Day 2 (breakfast)

Nutrients

Ingredients

Baked Banana-Nut Oatmeal Cups

Apple

Micro nutrients

Yamfit