Banana Chocolate Chip Oatmeal Muffins
Baked oatmeal could be the ultimate freezer friendly breakfast. It takes 5 minutes to mix (literally!) Can be baked into cute cupcake sizes, and is customizable to the extreme.
We don't mess around too much with variations because this recipe is IT for us. Just barely sweet, the chocolate chips don't push it over the edge into candy land, and bananas are reliably available year round.
I place these frozen oatmeal cups right into the microwave for about one minute each or until they are warm and the chocolate is melty.
I can often be found throwing this in the oven on a random weekday night at 9:30 pm because we have nothing for breakfast. These are that easy.
- 2. C old fashioned oats
- 1 tsp. baking powder
- 1.5 C vanilla almond milk (if subbing regular milk add an extra tsp. of vanilla extract)
- 2 large bananas, mashed
- 1 egg
- 1 tsp. vanilla extract
- pinch of salt
- ⅓ C semi sweet chocolate chips
- In large mixing bowl combine oats, baking powder, and salt.
- Add all the wet ingredients into bowl with oats and combine well.
- Stir in chocolate chips.
- Pour mixture into a buttered or sprayed 8x8 baking dish or muffin tin.
- Bake at 375 degrees for approximately 25 minutes (for 8X8) or 20 minutes (for muffin size) or until oatmeal is set in the center. The edges should begin to brown and shrink away from sides of pan a bit.
- Serve warm, or freeze.
- TO FREEZE: Remove oatmeal from pan or muffin tins. Place on a sheet pan and place in freezer until solid. Place in a one gallon size freezer bag. Store for up to 3 months.
- TO RE-HEAT: you can re-heat either from room temp. or from frozen. Either place in oven until warm or microwave 30 seconds at a time until evenly warmed through.