A boost of protein makes these banana nut oatmeal muffins perfect to meal prep for workweek breakfast or pre-workout snacks! Originally published August 2019. Last updated September 2022.
I have a healthy obsession with baked oatmeal cups. They're just the easiest way to eat oatmeal on busy mornings and so versatile. And I've made them all kinds of ways in order to have grab-and-go breakfast for every season so there's a healthy baked oatmeal recipe for any kind of mood you might have. This version tastes just like banana nut bread but is packed with protein. Let's get into the details!
My most popular make-ahead oatmeal creations:
- Almond Butter & Blueberry gives PB&J vibes
- Cranberry Almond is sweet meets tart
- Piña Colada tastes like the tropics
What You'll Need for this Recipe
These vegan baked oatmeal bites are an easy way to add more protein to your breakfast. Here's what to add to your grocery list.
- Almond Milk
- Banana Chips
- Bananas
- Cinnamon
- Maple Syrup
- Nutmeg
- Plant-Based Protein Powder
- Rolled Oats
- Sea Salt
- Vanilla Extract
- Walnuts
As far as tools, grab a 12-count cupcake pan to bake your banana nut oatmeal muffins in. You'll also need a mixing bowl and I like to use a silicone spatula to mix and spread all the ingredients.
How to Eat Banana Bread for Breakfast
The combination of flavors is key here. Fresh banana is the foundation but banana chips multiply it and add pops of crunchy texture along with the walnuts. Vanilla extract, cinnamon, and nutmeg provide the bakery notes that bring everything together and make these oatmeal cups taste like actual muffins. Using vanilla protein powder also helps!
It's important to use rolled oats (also called old fashioned oats) in this recipe instead of quick oats because they yield a chewier texture that holds up better to the mixed in ingredients and better mimics banana bread!
Is this Recipe Good for Women with PCOS?
Protein packed oatmeal cups for breakfast are a great way to start the day with balanced blood sugar. Eating with my blood sugar in mind has been immensely helpful in managing my PCOS and baked banana nut oatmeal has fiber, fat, and protein, which is perfect for that. This is also a low sugar recipe with nutritive sweeteners like very ripe bananas and maple syrup and minimally processed ingredients. Add this to your rotation of healthy PCOS breakfast options!
Tips for Meal Prepping Oatmeal
Wondering can oatmeal be made ahead of time? In case it isn't yet clear, the answer is absolutely! And it's so easy with this method. Here are my tips for making banana nut oatmeal healthy and simple.
- What kind of oats for baked oatmeal? Use rolled (also called old fashioned) oats for the best results. You can make baked oatmeal with steel cut oats or quick oats but the texture will be a bit different and they won't hold up exactly the same.
- How do I prepare oatmeal for a week? Make your baked oatmeal muffins in a 12-count cupcake tin and be sure to start with nonstick spray to ensure easy removal. You'll have enough prepped oatmeal for six days this way.
- How to make baked oatmeal vegan? You can make baked oatmeal cups vegan by using plant-based oils and milks. This particular recipe doesn't call for any oil because the mashed banana serves as the binder but in others, I go for coconut oil, peanut butter, or even applesauce.
Now, you're set on how to make oatmeal breakfast for the whole week. And sharing is caring so pin this easy breakfast idea for later and follow me over on Pinterest. Thanks for reading!
How to Make Banana Nut Oatmeal Muffins with Protein
Vegan Banana Nut Oatmeal Muffins
Ingredients
- 4 cups rolled oats also called old fashioned oats
- ⅓ cup walnut pieces
- ⅓ cup banana chips broken into pieces
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 very ripe bananas mashed
- 2 cups almond milk or any plant-based milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 5 scoops plant-based protein powder optional
Instructions
- Preheat oven to 350 degrees. Combine oats, walnuts, banana chips, sea salt, cinnamon, and nutmeg in a large bowl and stir until well mixed. Set aside.
- In a smaller bowl, mix together almond milk, protein powder, mashed banana, maple syrup, and vanilla extract until smooth and uniform.
- Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
- Scoop about ½ cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
- Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing.
Nutrition
Marta says
Thank you for this! I've been looking for ways to increase my protein intake without resorting to the old-school Abuela/Grandma way of eating liver!
Renia Butler says
You already know that these are on my "to make" list. I am all about the oats currently! LOL
Tamara J. says
I love these for grab-and go breakfast- especially now that the kiddos are back to school.
Katrina Adams says
Looks good and healthy!!! Thank you for sharing!!
LaKita says
I already love your oatmeal muffin recipes! I will be adding these to the list to give a try soon!
Kenya Rae says
I need these in my life!!
Aline says
Yummy! These look like the perfect healthy grab and go breakfast!
Jeni says
These are great! Thanks for the recipe! How do you recommend storing them? Do you refrigerate them?
Jazz says
Hi, Jeni—thanks for stopping by! Yes, I recommend storing in the refrigerator in an airtight container.