Busy mornings? Then you’ll love these baked oatmeal cups with walnuts and sweet raisins.
Make these ahead of time for the whole week and make your mornings a lot easier. They freeze well, too! To reheat, just thaw in the fridge overnight and microwave when you’re ready for breakfast.
For more on the benefits of oats and how you can modify your oatmeal to make it just like you want it, click here. Or, use the toppings ideas in these recipes to inspire your own oatmeal cups recipe based on the one below.
Baked Oatmeal Cups with Raisins and Walnuts
Enjoy these sweet, crunchy, savory breakfast oatmeal cups when you're on the go!
- Nonstick cooking spray
- 2 large eggs lightly beaten
- 1 tsp. pure vanilla extract
- 2 large bananas mashed
- 1 Tbsp. raw honey
- 2½ cups dry old-fashioned rolled oats
- 1 Tbsp. ground cinnamon
- 1½ tsp. baking powder
- 1½ cups unsweetened almond milk
- ¾ cup chopped raw walnuts
- ¼ cup raisins
Preheat oven to 350° F.
Prepare twelve muffin cups by coating with spray. Set aside.
Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
Add oat mixture to egg mixture; mix well.
Add almond milk; mix well.
Divide oat mixture evenly between prepared muffin cups.
Top evenly with walnuts and raisins.
Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
The Nutrition Facts box below provides estimated nutritional information for this recipe.