If you’re a regular Dash of Jazz reader (Hey, girl, hey!), you already know about my obsession with baked oatmeal muffins. They’re just the easiest way to eat oatmeal on busy mornings and so versatile. I’ve made them alllll kinds of ways in order to have grab-and-go breakfast for every season. There’s a healthy baked oatmeal recipe for any kind of mood you might have.
My most popular make-ahead oatmeal creations:
- Almond Butter & Blueberry give total PB&J feels.
- Cranberry Almond is sweet and tart with a hint of vanilla.
- Pina Colada tastes like the tropics in a cute little package.
Today, we’re adding a new star to the lineup: banana nut oatmeal muffins. They’re delicious, vegan, and can be a source of protein in your weekly meal routine, if you’re into that sort of thing. 🙂 I like to make these banana nut oatmeal muffins with a scoop of my favorite vegan (soy-free) protein powder and loved the result so, if you’re looking to work more protein into your diet, this is a great way to do that.
How to Meal Prep 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.
With or without a protein boost, I like this banana nut oatmeal recipe for easy pre-workout snacks, too. The recipe yields 12 muffins, which is enough for me to have a couple each weekday morning with fresh fruit or something else and still have some on hand to grab on my way to the studio. And I have to mention the classic banana nut oatmeal muffin flavor. It is so on-point and basically a cross between my spiced banana bread loaf and homemade instant oatmeal but healthier. Perhaps best of all is how quick and convenient these are to make. In just 30 minutes, you have breakfast for the whole workweek! While these bake and cool, I typically wash dishes or prep my lunches. Not sure if you care to know that but thought I’d share.
How to Make Banana Nut Oatmeal Muffins with Protein
Grab and go breakfast or pre-workout snack that tastes like banana nut bread
- 4 cups old fashioned oats
- 1/3 cup walnut pieces
- 1/3 cup banana chips broken into pieces
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 very ripe bananas mashed
- 1 2/3 cup almond milk or any plant-based milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 scoop plant-based protein powder optional
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 1/2 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.