Friday, December 20, 2013
Banana Chocolate Chip Baked Oatmeal Singles
I made this recipe on a whim, when something else I meant to make fell through because I didn’t have enough eggs. I did have bananas in the freezer, though, so this was perfect! I got the recipe from Fitness Magazine, via Pinterest. It reminded me a bit of these wholesome banana chocolate breakfast bars, except that I preferred the singles. I changed the recipe and used 2 eggs instead of 1 egg and 2 egg whites, since I really didn’t have enough eggs, but my way is easier. There isn’t much sugar in these, so they’re great for breakfast! They’re not quite muffins, even though they’re baked in a muffin tin, so oatmeal cups or oatmeal singles is an accurate name for them.
3 cups old-fashioned oats
½ cup packed brown sugar
2 tsp. baking powder
½ tsp. salt
1 ¼ cup lactose-free milk
¾ cup mashed bananas (about 2 bananas)
1 tsp. vanilla extract
¾ cup semi-sweet chocolate chips
Preheat oven to 350 °F. Lightly mist 18 cups in a muffin tin with cooking spray (note that I only needed 15).
Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
In a separate bowl, whisk together the eggs, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean. Once cool, use a fork to gingerly unmold.