The nutty flavor of pecans and sweetness from fresh blueberries and bananas combine for an extra-tasty snack or breakfast. 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.
Baked Blueberry and Banana-Nut Oatmeal Cups
Active Time: 15 minutes Total Time: 50 minutesServes 12
- 3 cups oats
- 1 1/2 cups low-fat milk
- 2 ripe bananas, mashed (about 3/4 cup)
- 1/3 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup chopped toasted pecans
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.
Tasty Tips
To make ahead: Wrap airtight and refrigerate for up to two days or freeze for up to three months.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats often are cross-contaminated with wheat and barley.
Recipe nutrition per serving: 181 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Carbohydrates: 28 g, Fiber: 3 g, Total Sugars: 12 g, Added Sugars: 6 g, Protein: 5 g, Sodium: 124 mg, Potassium: 241 mg, Phosphorus: 139 mg, Iron: 1 mg, Folate: 11 mcg, Calcium: 115 mg, Vitamin A: 127 IU.
