Sometimes I make a simple recipe that just works oh-so-well. One of my latest creations for Pumpkin Oat Breakfast Cookies was one of those creations. If you know me, you know that I’m obsessed with oats.
If you don’t know me- Hi, I’m Natalie and I have an oat obsession. Seriously, I have a bowl of oatmeal every morning. I tend to switch up my lunch and dinner, but breakfast stays the same. With that, it probably comes as no surprise that I’ve created another oat recipe. This is another baked “cookie/muffin” recipe that you can whip up whenever and enjoy for multiple days in a row.
And since so many of my readers are vegan, I decided to try this with chia seeds instead of eggs and it worked so incredibly well! Essentially, this baked oatmeal cup is a mixture of bananas, oats, chia seeds, milk (you can use soy or plant-based milk) and cinnamon. Bake it all up for 15-20 minutes and you’ve got your oatmeal on the go.
It also doubles as a tasty pre-workout snack, and did I mention there is NO added sugar? These delectable cups are sweetened with just banana. You’re welcome!
Banana Chia Oat Walnut Cups
A delicious make-ahead vegan breakfast bite with no added sugar
Ingredients
- 1 tablespoon chia seeds
- 3 tablespoon water
- 1 mashed banana
- 1 cup oats
- 1/4 cup milk soy or plant-milk work too
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- cooking spray or oil
- 1/4 cup chopped walnuts
Instructions
-
Preheat oven to 350 degrees F.
-
In a mixing bowl, combine chia seeds and water. Let sit for 1-2 minutes until the mixture thickens.
-
Add the banana, oats, milk , cinnamon and vanilla to the bowl. Stir well.
-
Coat a muffin tin with cooking spray or oil. Pour the mixture into the slots of the muffin tin and top each one with a sprinkle of walnuts. Bake for 15-20 minutes. You should be able to insert a knife into the cups and have it come out dry.
These look like the perfect little bites!
I made this recipe and added in a bit of freeze dried strawberries and chocolate chips (left out walnuts) and my toddler and I loved them. Curious how to store them for prolonged period so i could bake off many at a time.
Amazing, I’m so glad you liked them! I think you could probably store them in the freezer and just microwave them for 1-minute to defrost.
Love how healthy and yummy these are!
I love muffins! These are perfect for the mornings on the go!
Putting these beauties back on my breakfast menu when school is back in session, these look perfect and easy to hold while running out the door 😉
Doesnt get any easier than these!
I love the recipe for “Banana Chia Walnut Oat Cups“, but wondered if the Recipe if based on using a regular size muffin tin (usual cupcake size) or a mini muffin tin? Just wanted to know so I an tell what the nutrition info is based upon.
Thanks!
Susan R.
Hi Susan- These were made in a regular sized muffin tin. I hope you enjoy them!
I wanted to love this. Smelled great, sounded great. It was the most tasteless baked good i’ve had. This was likely due to the no sugar and high amount of oats. Maybe good for someone used to zero sugar foods, but not for me.
I’m sorry to hear that! Yes, this recipe is more of a breakfast than a baked good– my apologies if that’s not clear in the description. The only sweetener is the bananas, so it’s lightly sweet and definitely fibrous from the oats. I will make sure I update the description to reflect that. Thanks for the feedback!
A little salt and a little honey would fix that. I was surprised that it could also use more cinnamon.
I think the more cinnamon the better. Feel free to add honey. I was trying to keep this recipe sugar-free and vegan, so that’s why the recipe doesn’t call for any.
Hi! Will almonds work, in substitute for walnuts?
Yes, chopped almonds should work just fine!
I’m thinking of making these for my picky toddler. Could I omit walnuts and add a few mini chocolate chips to entice him? Do you think it would still bake okay?
Yes, definitely!