BAKED OAT CUP

BAKED OAT CUP

Baked Oat Cup is a wholesome, single-serve recipe that combines banana, rolled oats and egg white into a soft, warm treat perfect for breakfast or snacking. Lightly sweetened with banana and finished with a dash of cinnamon, this baked cup delivers comforting flavours with a satisfying texture. It’s simple to prepare, oven-baked for hands-free convenience and packed with nutritious ingredients that support digestion, energy levels and satiety. With its natural sweetness and high fibre content, it’s ideal for adults and children alike, especially when you’re short on time but want something nourishing. Whether enjoyed fresh out of the oven or made in advance for busy mornings, this compact baked snack is gluten-free, low in added sugar and completely customisable to suit dietary preferences. It’s a warming and feel-good option you’ll want to add to your healthy snack or breakfast rotation.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Bake, Prepared in Advance

OCCASION/HOLIDAY

Spring, Summer, Back-to-School, Picnic, Graduation, Mother’s Day, Easter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Low/ No Sugar, Quick & Easy, Wheat / Gluten-Free, Low Fat, Vegetarian

DISH TYPE

Cake

INGREDIENTS

There are the following ingredients for Baked Oat Cup:

• 2 tablespoons rolled oats

• 1/4 mashed banana (approx. 30 grams)

• 1 egg white

• 1/2 teaspoon olive oil

• Pinch of cinnamon

FULL NUTRITIONAL INFORMATION

• Calories: 96.9 kcal

• Fat: 3.1 g

• Saturated Fat: 0.5 g

• Carbohydrate: 13.7 g

• Sugar: 3.9 g

• Sodium: 44.5 mg

• Fiber: 1.8 g

• Protein: 4.6 g

• Calcium: 9.6 mg

• Iron: 0.6 mg

• Potassium: 183.1 mg

PREPARATION

These steps are followed for the preparation of Baked Oat Cup:

• Preheat Oven: Set oven to 180°C (fan 160°C) or 350°F. Grease a small ramekin or muffin cup lightly with oil or non-stick spray.

• Mash Banana: In a small mixing bowl, mash 1/4 banana until smooth with a fork.

• Mix Ingredients: Add rolled oats, egg white, olive oil and cinnamon to the banana. Stir thoroughly until combined.

• Pour And Bake: Pour the mixture into the prepared ramekin or muffin cup, then level the top evenly.

• Bake And Cool: Bake for 18 to 20 minutes or until the top is firm and lightly golden. Let cool for 5 minutes before serving.

PREP TIME

5 minutes

COOKING TIME

20 minutes

TIPS

• Use Ripe Banana: Choose a ripe banana for natural sweetness and easier mashing.

• Non-Stick Options: Use silicone moulds or baking cups to prevent sticking and make cleanup quicker.

• Custom Moulds: Bake in mini muffin tins for bite-sized versions or ramekins for a fuller portion.

VARIATIONS

• Add-Ins: Mix in raisins, chopped nuts or dark chocolate chips for variety.

• Vegan Option: Replace the egg white with 1 tablespoon of aquafaba or a flaxseed “egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water).

• Flavour Boost: Add a drop of vanilla extract or a touch of nutmeg for extra depth.

• Protein Boost: Add half a scoop of vanilla or unflavoured protein powder to increase protein content.

• Nut-Free: Ensure oats are certified nut-free if preparing for allergy-friendly meal plans.

PREPPING AND STORAGE

• Refrigeration: Store cooled oat cups in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10 to 15 seconds.

• Freezing: Freeze in sealed containers or freezer bags. To defrost, gently microwave or leave at room temperature for 1 hour.

• Batch Prep: Prepare several baked oat cups in a muffin tin, then portion and store them for a ready-to-go breakfast throughout the week.