Baked Oatmeal Cups with Raisins and Walnuts
Busy mornings? Then you’ll love these baked oatmeal cups with walnuts and sweet raisins. Why oatmeal? It’s high in soluble fiber, which helps with digestion and metabolizing carbs, it can help lower LDL cholesterol and, in turn, improve heart health and regular blood sugar, and it’s high in magnesium, which helps your body process calcium, vitamin D, and vitamin K. Add in some walnuts for crunch and a dose of protein and omega-3 fatty acids, and raisins for iron and potassium, and you’ve got one awesome breakfast to help you power through the day.
Make these ahead of time for the whole week and make your mornings a lot easier. They freeze well, too! To reheat, just thaw in the fridge overnight and microwave when you’re ready for breakfast.
- Nonstick cooking spray
- 2 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 2 large bananas, mashed
- 1 tbsp. raw honey
- 2½ cups old-fashioned rolled oats
- 1 tbsp. ground cinnamon
- 1½ tsp. baking powder
- 1½ cups unsweetened almond milk
- ¾ cup chopped raw walnuts
- ¼ cup raisins
Here are your instructions:
Preheat oven to 350° F.
Prepare twelve muffin cups by coating with spray. Set aside.
Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
Add oat mixture to egg mixture; mix well.
Add almond milk; mix well.
Divide oat mixture evenly between prepared muffin cups.
Top evenly with walnuts and raisins.
Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
Tip: Pecans, cashews, sunflower seeds, dried cranberries, or dark chocolate chips can be substituted for walnuts and raisins.