Aside from being busy with typical fall stuff, we’re considering remodeling our kitchen this month. As in, DIY style. What? Why? Who does such a thing during such an already busy time??
Here are photos of what our kitchen/home looked like before we moved in. Our little kitchen is definitely functional and livable, but it’s not really “our” style. We did update it a little bit by adding wood shelves on one of the walls (here’s a photo), but we’re feeling the burning motivation to transform our countertops, sink, faucet, and backsplash! I choose this faucet after seeing this commercial kitchen faucet buying guide. Maybe IKEA butcher block? Drop-in sink? Subway tile?
I’ll keep you guys posted 😉 Blog post coming soon!
These Banana Chocolate Chip Baked Oatmeal Cups are great for busy mornings….errrr…umm….not having counter space due to a kitchen remodel….
AKA, these Banana Chocolate Chip Baked Oatmeal Cups are already LIFE, but will actually be my life whenever we start this massive project! They’re so good and easy to take on-the-go. Also, they’re gluten-free and DELISH!
Seriously, it doesn’t get much better than just reaching into the fridge, opening your pyrex container, and grabbing one of these baked oatmeal cups for breakfast. Or two. Or three! There’s nothing like a simple, easy, and delicious breakfast that fits perfectly into our busy lifestyles!
Here’s what you’ll need to make baked oatmeal cups:
- Rolled Oats
- Banana
- Maple Syrup
- Vanilla
- Mini Chocolate Chips
- Eggs
- Baking Powder
7 ingredients? Not bad. Not bad at all. Literally mix them all together, pour into a muffin pan, and bake. The easiest ever, y’all!
Here’s the recipe for Banana Chocolate Chip Baked Oatmeal Cups!
Banana Chocolate Chip Baked Oatmeal Cups
Ingredients
- 3 cups rolled oats
- 1 tsp baking soda
- 1 banana
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 Tbsp mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Combine the rolled oats and baking soda in a mixing bowl.
- Mash the banana.
- Combine the banana and liquid ingredients together.
- Add the liquid ingredients to the dry ingredients.
- Mix in the mini chocolate chips.
- Pour the mixture into a muffin pan.
- Bake oatmeal cups for about 25 minutes, or until edges are slightly browned.
- Serve and enjoy, or store in refrigerator for up to two weeks!
Ashley - Forking Up says:
Yum! I just got some oats to make cookies, but these seem a bit healthier. I might try these too!
Christine McMichael replied:
Enjoy, Ashley! 🙂
Catherine says:
Such a wonderful snack option…these oatmeal cups are wonderful!
Christine McMichael replied:
Thanks, Catherine!
Noel Lizotte says:
Those muffins look so hearty and filling, they’d be a great breakfast to hold me until lunch time. Nothing light and fluffy about these! I’m thinking about spreading some peanut butter on top and having breakfast on the go!
Christine McMichael replied:
Thanks, Noel!
Swathi says:
This oatmeal cups is a great option for on the to breakfast also it is filling couple of them will make you hold until lunch. I need to give a try.
Christine McMichael replied:
Enjoy, Swathi!
Veena Azmanov says:
Rolled oat, maple syrup, banana, chocolate – all my kinda ingredients!! I love that you made them into little cups. The kids will be so excited.. I would add a little yogurt and fruit in these.. YUM!
Christine McMichael replied:
Love it!
Teri says:
This recipe is going to save my life! I could have used some of these yesterday after school while waiting for soccer practice to be over. I was about to starve, and these would have been that perfect boost to get me until dinner. Great share!
Christine McMichael replied:
So perfect, Teri!