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
- 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
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.