Banana chocolate chip oatmeal cups. You need these in your life. For your kids; for your sanity.
Who here has children who run around and scream first thing in the morning like they just busted out of jail? I had high hopes that becoming a parent would make me a better morning person. No dice.
My husband or I usually stumble down the hallway to start coffee and stick one squinty eye in the fridge to evaluate our breakfast options.
Now, I’m not much of a “make ahead” person. I don’t freeze meals, and I’m not a meal planner. Maybe I should be. I’ll give that some thought.
On the rare occasion I do make food ahead of time, it’s breakfast. Because as much as I love my boys, I need to get something in their mouths this instant so I can drink coffee and stretch my aching mom back in peace.
Enter these banana chocolate chip oatmeal cups.
You can make them the day before or fresh, eat warm or cold, add nuts or dried fruit or more chocolate or break it down and pour milk over it. Here’s what mine look like when I make them at 10 pm so I can sleep in longer:
The kids love these. You will love these too, because they’re convenient, easy, chock full of oatmeal, and perfect with coffee. I love the nibble of mini-chocolate chips in each hearty bite, and the hint of cinnamon and sweet mashed banana make them resemble a freshly baked cookie. If you have some ripe bananas staring at you, this is the perfect occasion for them.
You will start by tossing all the dry ingredients in bowl. Then in another bowl, mash a couple of bananas, add some eggs, vanilla, olive oil, and milk. Next, dump it into the oatmeal, stir, add the chosen goodies, and bake. It doesn’t get much easier.
Because the batter is very loose, the toughest part is trying to make sure you ration the oatmeal and liquid so you get the same amount in each muffin cup. I use a big spoon and tilt the bowl right next to the muffin tin. It’s not that bad. Takes about as long as a Pearl Jam song.
After the cups bake, let them cool as long as you can before removing them. My handy trick for getting them out of the pan is to nudge them around the edges with the back of a butter knife, then pluck them out.
After plucking, set them out for breakfast, and throw the leftovers in the fridge to be eaten later. They’re great for snack, after school, midnight munchies, and breakfast again the next morning.
- 3 c old fashioned oats
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 c mashed banana (about 2 medium, preferably ripe)
- 2 eggs
- 2 tbsp olive oil
- 1 tsp vanilla
- 2 c milk (I use whole or 2%, but skim also works)
- 2 tbsp mini chocolate chips (more if the kids are behaving)
Preheat oven to 350F. Spray 12-cup muffin tin with nonstick spray.
In large bowl, mix oats, brown sugar, baking powder, cinnamon, and salt.
In separate medium bowl, mix banana, eggs, oil, and vanilla. Whisk in milk.
Pour banana mixture into the oats and stir well. It will look soupy.
Spoon the mix evenly into the muffin tin, trying to ensure even distribution of oats and liquid. The cups will be filled to the top.
Sprinkle each with the chocolate chips.
Bake 20-25 min or until slightly brown around the edges.
Let cool and serve or put into sealed container in the fridge for a wonderful morning surprise. Reheat if desired.
If you use paper liners, your baking time will increase. Liners add insulation between the oatmeal and pan so there's not as much direct heat and may take more time to set.