Strawberry Banana Oatmeal Bites
It’s a great option for making ahead for busy mornings: a) on the weekend to enjoy a couple and freeze the rest b) make the night before.
It’s also a great example of creativity:
- Use 1 cup of whole-wheat flour and 1 cup oats instead of 2 cups oats
- Substitute another fruit for the strawberries. In the midst of making them one morning I realized someone had eaten all the strawberries, yikes! No worries, I chopped up sliced pineapple I had on hand.
- Use frozen strawberries (or other berries).
- With or without nuts of any kind. I discovered pistachio and strawberry is a delightful combination!
Ingredients
- 2 cups old fashioned oats
- 1/3 cup brown sugar packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1 banana mashed
- 1/2 teaspoon vanilla extract
- 1/2 cup walnuts chopped (optional)
- 1 tablespoon flaxseed ground (optional)
- 1 cup strawberries fresh, diced
Adjust servings: mini muffins
Units:
Instructions
- Preheat the oven to 350. Brush 12 cups in a muffin tin with melted butter, coconut oil or extra-virgin olive oil.
- Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
- In a separate bowl, whisk together eggs, banana, milk and vanilla.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Stir in walnut, ground flax seed and strawberries.
- Spoon the oatmeal mixture into prepared muffin tin.
- Bake uncovered for 22-25 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Recipe Notes
An Emily Bites Original
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