Baked Oatmeal Cups

Ingredients:
  • 3 very ripe bananas
  • 1/2 cup low fat Greek yogurt
  • 1/2 cup milk of your choice (I used unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups oats - not quick cooking (gluten free if desired)
  • 1/3 cup flax meal
  • 3 tablespoons chia seeds
  • 3/4 cup chopped nuts of choice (I used almonds)
  • 1/2 cup shredded coconut (I used sweetened)
  • 1/4 teaspoon of salt
  • 1 teaspoon baking powder
  • 1/2 - 3/4 cup mini chocolate chips, (gluten free if desired)

Preparation:

Preheat oven to 375 degrees.

Combine the bananas (cut them in half), yogurt, almond or regular milk, vanilla, and the eggs in a blender and blend until thoroughly mixed and creamy (about 30 seconds on high in my Vitamix).

In a large mixing bowl, combine the oats, flax meal, chia seeds, chopped nuts, coconut and baking powder and mix well. Add the wet ingredients from the blender and stir to combine. Add the mini chocolate chips and mix well.

Spoon the oatmeal mixture into muffin tins lined with muffin cups (fill them just below the top of the muffin cup). Bake for 25 to 30 minutes, or until tops are starting to brown a little and they are cooked all the way through.

Store in an air tight container in the fridge for up to 5 days.