It can be very difficult to come by a healthy, easy and delicious breakfast recipe. I mean, seriously?
You either get the delicious (but sugar filled) muffin recipes or the recipes that have crazy ingredients that you can’t find.
I can’t be the only one who feels this way, right?
Hopefully it’s not just me, but even if it is, then I still have a delicious recipe for everyone.
It may simply be really exciting for me because it is healthy AND it has common ingredients… just sayin’..
These Oatmeal Banana Chocolate Chip Breakfast Cups are perfect to make ahead and eat as breakfast in the morning. Although I don’t drink coffee, I imagine these breakfast cups would be perfect with a cup 😉
I did not create this awesome oatmeal banana chocolate chip breakfast cup recipe, I got it from Organize Yourself Skinny and there is absolutely nothing I would change about it. She did an amazing job with this recipe.
Plus, did I mention I didn’t even have to leave my house to get any of the ingredients?!
Yup, possibly one of the most exciting things about this recipe.
Either way, let this oatmeal banana chocolate chip breakfast cup recipe from Organize Yourself Skinny speak for itself.. they are beyond delicious.
Oatmeal Banana Chocolate Chip Breakfast Cup Recipe | Healthy Breakfast
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Oatmeal Banana Chocolate Chip Breakfast Cups
These easy, healthy breakfast cups are perfect of meal prepping ahead for a busy week!
Ingredients
- 3 Cups Rolled oats or Old Fashioned Oats
- 1/2 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Nutmeg
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 2 Large Eggs
- 1/4 Cup Pure Maple Syrup
- 1 Cup Mashed Banana (approximately 2 Bananas)
- 2 Teaspoons Pure Vanilla Extract
- 1 Cup Milk
- 1/4 Cup Melted Coconut Oil
- 1 Cup Mini Chocolate Chips
Instructions
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Preheat the oven to 350F. Line a muffin pan with muffin liners.
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In a medium bowl, combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
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In a different bowl, crack two eggs. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
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Slowly whisk in the milk and coconut oil.
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Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
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Slowly stir in the chocolate chips.
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Divide the oatmeal mixture among 12 muffin tins. Press the mixture down with a spoon so all the oats are covered with liquid.
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Bake for 30 minutes or until the tops are slightly brown. Let cool for 5 minutes.
Make Ahead Instructions
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Bake oatmeal cups as normal. Once they have completely cooled wrap in plastic wrap and freeze until ready to consume. When ready to consume, unwrap the plastic wrap and place muffin in microwave next to a cup of water. Cook on high for about 2 minutes, the water will prevent the oatmeal cup fro becoming dry.
Other Product That I Used and Loved With This Recipe:
Whisk: The perfect whisk for doing everything. It is whisking eggs in one recipe and mixing ingredients in another.
Mix’ N Scrape: This rubber spatula (Mix’ N Scrape) is awesome when you are baking! It is perfect for “folding” in ingredients or gently stirring something together. Plus, they make you feel like a professional when you use them.
Mixing Bowls: These guys are used when I baked or cook or do anything that requires stirring.. they are perfect for everything, with three separate sizes you can do anything.
Cooling Rack: These cooling racks are awesome! They are stackable which makes them perfect for cooling muffins, cookies or cakes without taking up a bunch of space.
These delicious oatmeal banana chocolate chip breakfast cups from Organize Yourself Skinny are perfect for meal prepping for the week ahead. Plus, these are such common ingredients that you may not even need to go to the grocery store, which is a total win-win if you ask me. To find the original recipe go here Organize Yourself Skinny.
Happy Baking!
