BAKED OAT CUP WITH BANANA AND CINNAMON

BAKED OAT CUP WITH BANANA AND CINNAMON

Baked Oat Cup With Banana And Cinnamon is a wholesome and single-serve recipe that combines banana, rolled oats and egg white into a soft and 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. Baked Oat Cup With Banana And Cinnamon is made with its natural sweetness and high fibre content, which is 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.

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

SPECIAL CONSIDERATION/DIETARY CONCERNS

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

DISH TYPE

Oatmeal / Porridge

INGREDIENTS

There are the following ingredients for Baked Oat Cup With Banana And Cinnamon:

• 16 grams | 0.56 ounces | 2 tablespoons rolled oats
• 25 grams | 0.88 ounces | ¼ mashed banana
• 33 grams | 1.16 ounces | 1 egg white
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
• 3 grams | 0.01 ounces | pinch of cinnamon

FULL NUTRITIONAL INFORMATION

• Calories: 151 kilocalories
• Protein: 5.8 grams
• Fat: 4.7 grams
• Saturated Fat: 0.8 grams
• Carbohydrate: 22.6 grams
• Sugars: 7.3 grams
• Fibre: 2.7 grams
• Sodium: 86 milligrams

PREPARATION

These steps are followed for the preparation of Baked Oat Cup With Banana And Cinnamon:

• Preheat Oven: Set oven to 180 degrees Celsius. 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.

PREPARATION TIME

5 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for the preparation of Baked Oat Cup With Banana And Cinnamon:

• 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 refrigerator 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 Preparation: Prepare several Baked Oat Cups with Banana and Cinnamon in a muffin tin, then portion and store them for a ready-to-go breakfast throughout the week.