A healthy and easy grab-and-go breakfast option for your busiest mornings! These Zucchini Banana Baked Oatmeal Cups are quick to make, meal prep friendly and great for kids & adults.
This recipe was created in partnership with our friends at Organic Valley.
Make breakfast a breeze with baked oatmeal cups.
School is (or is about to be) back in session, which is hard to believe and…it also means that baby Hassing will be here next month! Currently feeling a bit nervous, overwhelmed AND excited as I’m about to enter the world of parenthood! But this post isn’t about me and my pregnancy, it’s about sharing a delicious recipe that will make mornings and lunch-packing a breeze.
If you’re a parent of school-aged kids, you might be trying to come up with a list of easy breakfast options as well as healthy lunchbox additions that you and your kids can enjoy. So today I’m sharing a recipe that can be used for both breakfast and lunch (and also for a mama-to-be freezer prep)! These Zucchini Banana Baked Oatmeal Cups are the perfect option when it comes to easy, healthy and delicious! And they’re not just for kids as they make a perfect prep-ahead food for adults, too.
The oatmeal cups are made with a combination of real food ingredients including rolled oats, yogurt, ripe banana, eggs, a little maple syrup, zucchini, walnuts, chocolate chips and coconut flakes. They’re perfect to make on the weekends for an easy grab-and-go breakfast, a healthy lunchbox addition or to enjoy as a tasty afternoon snack.
Enjoy them warm right out of the oven or you can prep them ahead for a quick breakfast option throughout the week.
Zucchini Banana Baked Oatmeal Cups can be served warm or cold. They’re great for prepping ahead because they keep well in the fridge for up to 1 week and they freeze well, too. My freezer is stocked! I personally like to reheat one and slather it with a bit of nut butter. My husband, on the other hand, grabs one straight out of the fridge on his way out the door for work. Either way, you’ll love the ease and tastiness of these Zucchini Banana Baked Oatmeal Cups.A healthy and easy grab-and-go breakfast option for your busiest mornings! These Zucchini Banana Baked Oatmeal Cups are quick to make, meal prep friendly and great for kids & adults. @organicvalley Click To Tweet
Sneaking in the veggies!
Jess and I do our best to sneak veggies into our recipes wherever and whenever we can. Zucchini is a great veggie to sneak into recipes because it really doesn’t have much flavor. And while you’re not consuming an entire serving of veggies when you enjoy one of these oatmeal cups, it all adds up. The more we can sneak veggies into our recipes, the easier it is for you to sneak them into you and your family’s diet.
Made with Organic Valley Grassmilk Yogurt!
From Organic Valley:
Grassmilk Yogurt is a creamy, luscious and delicious snack made exclusively from our grassfed Grassmilk. Because our cows spend their days in organic pastures, Grassmilk Yogurt has naturally occurring omega-3s.
In addition, if you’re looking for an incredibly easy lunchbox addition for your kids, you’ll want to try the Organic Valley Grassmilk Kids Yogurt which comes in both individual containers or tubes!
It’s time to make a batch of these Zucchini Banana Baked Oatmeal Cups and as always, we’d love to hear from you in the comments below if you give this recipe a try!
If you love this recipe…you’ll also want to try our Apple Cinnamon Breakfast Oat Cookie recipe.
- 1 cup mashed banana, about 2 large bananas (recommend ripe banana with black spots)
- 1 cup plain yogurt
- 2 whole eggs
- 1/4 cup maple syrup
- 3 Tbsp. butter, melted
- 2 tsp. vanilla extract
- Preheat oven to 350ºF.
- In a bowl, combine the wet ingredients. Mix well and set aside.
- In a large mixing bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix until just combined.
- Let set for 10 minutes to allow for the the oats to soak up the wet ingredients.
- Fold in the mix-ins.
- Transfer the batter to a greased muffin pan (this silicone muffin pan works great!). Fill the muffin wells all the way to the top for 16 muffins. Fill them 3/4 full for 24 muffins.
- Bake in the oven for 23-25 minutes or until tops are golden brown.
- Remove from oven and let set for 5 minutes. Transfer to a baking rack to continue to cool.
- Muffins can be served warm or cold.
* If zucchini shreds are larger, recommend roughly chopping into small pieces.
* For egg-free option, substitute flax eggs. (1 egg = 2 Tbsp. flax meal + 6 Tbsp. water + 10 minutes to set). You could also use Bob’s Red Mill Egg Replacer.
* For nut-free option, omit the walnuts.
*Store muffins in the fridge in a sealed container for up to 1 week or in the freezer for up to 3 months.
- Serving Size: 1 large muffin (1/16 of recipe)
- Calories: 215
- Sugar: 9
- Sodium: 190 mg
- Fat: 11 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
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This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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