Strawberry Banana Baked Oatmeal Bites with Chocolate Chips
Hearty and healthy individual baked oatmeal that would be perfect for breakfast or an afternoon snack. They travel really well, too, so pack them up and take them with you on your summer adventures!
Servings: 12 muffins
Calories: 112kcal
Ingredients
- 2 bananas (smashed) (about 1 cup)
- 1 cup non-dairy milk (I used WestSoy Organic Unsweetened)
- 1 tsp vanilla extract
- 3 cups old fashioned oats (use certified gluten-free oats to make this recipe gluten free)
- 2 tbsp flax meal
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 cups fresh strawberries (chopped)
- ¼ cup non dairy chocolate chips (optional)
Instructions
- Preheat oven 350 degrees F.
- Lightly spray a muffin pan with oil (I used coconut oil).
- In a medium bowl, whisk together the smashed bananas, milk and vanilla.
- In another bowl, combine the oats, flax, baking powder, salt and cinnamon.
- Pour the dry ingredients into the wet and stir until well combined.
- Stir in the strawberries and chocolate chips (if using).
- Fill the muffin tins to the top with the oatmeal mixture and press down gently to make them compact.
- Bake for 20-25 minutes until the edges are golden brown and the oatmeal is baked through.
- Let cool in the pan on a wire rack for at least 10 minutes.This will ensure that the oatmeal bites settle and hold together.
- Take the oatmeal out of the muffin pan and enjoy!
- Store any leftovers in the fridge.
Notes
If you prefer your oatmeal on the sweeter side, add 2-3 tbsp of sugar to the mixture before baking. Or simply drizzle with a touch of pure maple syrup right before eating.
Nutrition
Calories: 112kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 83mg | Fiber: 3g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 21.5mg | Calcium: 30mg | Iron: 2.3mg