Get in the Fall Feeling with These Cranberry Pecan Oatmeal Cups
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Imagine this morning scene: Your alarm goes off. You snooze it once. You snooze it twice. The third time it rings, you jolt out of bed because you realize that you’re now running late. You brush your teeth in the shower, throw on a wrinkled t-shirt, and run out the door…only to be met with a grumbling stomach on your drive in to work.
Sound familiar? We’ve all been there. And we know that running through this routine enough times can get pretty exhausting! So we’re here to offer a solution. Snoozing your alarm clock might be a tough habit to break, but grabbing something to eat before you start your day is a lot easier than you might think. Just snag one of these cranberry pecan baked oatmeal cups!
Ok yes…you do have to make these oatmeal cups. But they only take 15 minutes to prep, and 30 minutes to bake (which is just enough time to sneak in a quick workout! How’s that for multitasking?). Once you have them made, you’re stocked with an on-the-go breakfast solution for the week. One that’s better than a protein bar that’s likely packed with sugar and other not-so-healthy ingredients.
The star ingredients in this recipe include bananas, oats, pecans, and cranberries. The last two ingredients evoke a delightful flavor of fall, but these can easily be enjoyed all year long. The bananas provide a natural sweetness, so you only need one Tbsp. of honey for the entire recipe to round out the taste.
One of these cups only has 160 calories, so while it doesn’t really make a complete breakfast, it’s definitely better than nothing. You can also easily can round out the meal by pairing the oatmeal cup with a hard boiled egg or some non-fat plain greek yogurt.
So take some time out of your Sunday Funday and whip these up for the week to come. You need less than an hour for these bad boys — your growling stomach on Monday morning will thank you.
Cranberry Pecan Oatmeal Cups
Preheat oven to 350°F.
Lightly coat a 12-cup muffin tin with cooking spray. Set aside.
Combine almond milk, bananas, eggs, honey, and extract in a large bowl; mix well. Set aside.
Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
Add oat mixture to liquid mixture; mix well.
Evenly divide out mixture between prepared muffin cups.
Top evenly with walnuts and cranberries.
Bake for 26 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve immediately, or store refrigerated in an airtight container for up to 5 days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative