Breakfast is a hard meal at our house. Our mornings are usually chaotic! When I first hear the coos of my waking baby, I throw my gym clothes on, put my hair in a bun and get her out of her bed. By the time I have her changed, fed and dressed, it’s 8:15am and my oldest is waking up.
That’s when the real crazy comes out! She is a human tornado. My gym class starts at 9:30am, and I am just a much better mom and person when I make it there. The clock starts ticking down to 9:10am when I have to leave.
55 minutes is not enough time to get my 2 year old changed, fed, to the potty at least twice, hair brushed, shoes on…I’m exhausted thinking about it!
I’m always looking for easy ways to do breakfast. I want something quick, easy, and clean, since wrangling a 2 year old to wipe their messy hands and face requires more energy than I have in the morning.
We love baked oatmeal in our house! It’s a weekend staple of ours, and I know it’s something both my kids will eat. These little cups make a perfect portion size, are easy to store and pop in the microwave for a few minutes to warm up. They’re delicious! We’ve been eating them all week and no one is complaining.
If you’re a meal prepper- you need to save this recipe! Pin it, email it to yourself, bookmark it, add it to your Facebook page, print it right now…whatever you need to do to put this one aside. It’s SO easy to whip up, and it cooks much faster than my Berry Banana Baked Oatmeal recipe.
One of the great things about this recipe is how easy it is to change the flavor of the oatmeal cups! You could swap the chocolate chips for blueberries, add pumpkin instead of peanut butter, or even use peanut butter chips with the peanut butter! YUM!
Common questions:
Can I use honey instead of brown sugar? Sure! I don’t use honey because the baby is under 1 year old, and honey is not recommended for infants under 1.
Do I need chia seeds? Nope! I love adding chia seeds for extra fiber and nutrition, but if that’s not your thing, that’s cool, too. You can find chia seeds in the health food section of your grocery store, or on Amazon here. I’ve also used a chia/flax seed blend before with great results.
What kind of oats should I use? I always use rolled oats for my recipes. I prefer them to other oats as they are thicker than quick or instant oats (and tend to not get as mushy) and they have a better texture than steel cut oats.
What kind of milk should I use? My kids are sensitive to dairy, so we use coconut milk or unsweetened almond milk. If you use sweetened milk beverages, you’ll want to reduce the amount of brown sugar. You can use whatever you have in the refrigerator!
How long do these keep? You can keep these in a covered container in your refrigerator for 3-4 days.
I hope these help make your mornings a little bit easier! Enjoy!
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Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
Mix all dry ingredients in a bowl, set aside. Combine mashed bananas with eggs, milk, vanilla and peanut butter.
Add dry ingredients to wet ingredients a little at a time, until all ingredients are well incorporated.
Scoop into muffin tin, filling each well ¾ full. Bake for 15-20 minutes, until oatmeal is set and cooked through. Makes 14 oatmeal cups.
Ingredients
Directions
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
Mix all dry ingredients in a bowl, set aside. Combine mashed bananas with eggs, milk, vanilla and peanut butter.
Add dry ingredients to wet ingredients a little at a time, until all ingredients are well incorporated.
Scoop into muffin tin, filling each well ¾ full. Bake for 15-20 minutes, until oatmeal is set and cooked through. Makes 14 oatmeal cups.
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