Soft, chewy baked oatmeal cups with diced pear, toasted walnuts, cinnamon, banana, and maple syrup. Makes 12.
Yields12 ServingsPrep Time15 minsCook Time25 minsTotal Time50 mins
Wet Ingredients
1large ripe banana, mashed
2large eggs
1cupmilk, dairy or plant-based (240ml)
⅓cupmaple syrup
3tbspunsalted butter, melted, or coconut oil
1tspvanilla extract
Dry Ingredients
2 ½old-fashioned rolled oats (200g)
1 ½tspbaking powder
1 ½tspground cinnamon
¼tspfine salt
Mix-Ins
1large ripe but firm pear, diced
½cupwalnuts, toasted and chopped (60g)
1
Preheat. Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with silicone or parchment liners.
2
Mix wet ingredients. In a large bowl, mash the banana, then whisk in the eggs, milk, maple syrup, melted butter, and vanilla.
3
Add dry ingredients. Stir in the oats, baking powder, cinnamon, and salt. Let the mixture rest 5 minutes.
4
Fold in pear and walnuts. Fold in most of the diced pear and walnuts, reserving about 1/4 cup for the tops.
5
Fill the cups. Divide the mixture evenly among the muffin cups and top with the reserved pear and walnuts.
6
Bake. Bake 22–26 minutes, until golden and set in the center.
7
Cool. Cool in the pan for 10 minutes before removing. Serve warm or store once cool.
Nutrition Facts
12 servings
Serving size
1 oatmeal cup
Amount per serving
Calories180
% Daily Value *
Total Fat8g11%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol40mg14%
Sodium129mg6%
Total Carbohydrate23g9%
Dietary Fiber 3g11%
Total Sugars 8g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Wet Ingredients
1large ripe banana, mashed
2large eggs
1cupmilk, dairy or plant-based (240ml)
⅓cupmaple syrup
3tbspunsalted butter, melted, or coconut oil
1tspvanilla extract
Dry Ingredients
2 ½old-fashioned rolled oats (200g)
1 ½tspbaking powder
1 ½tspground cinnamon
¼tspfine salt
Mix-Ins
1large ripe but firm pear, diced
½cupwalnuts, toasted and chopped (60g)
Directions
1
Preheat. Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with silicone or parchment liners.
2
Mix wet ingredients. In a large bowl, mash the banana, then whisk in the eggs, milk, maple syrup, melted butter, and vanilla.
3
Add dry ingredients. Stir in the oats, baking powder, cinnamon, and salt. Let the mixture rest 5 minutes.
4
Fold in pear and walnuts. Fold in most of the diced pear and walnuts, reserving about 1/4 cup for the tops.
5
Fill the cups. Divide the mixture evenly among the muffin cups and top with the reserved pear and walnuts.
6
Bake. Bake 22–26 minutes, until golden and set in the center.
7
Cool. Cool in the pan for 10 minutes before removing. Serve warm or store once cool.
AuthorEmma food bloggerDifficultyBeginner
