Baked Oatmeal Cups with Raisins and Walnuts

Prep time: 15 minsCook time: 30 mins Total time: 45 mins

Author: Beachbody Recipe type: Breakfast Serves: 12 servings, 1 cup each


Nonstick cooking spray

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

2 large bananas, mashed

1 Tbsp. raw honey

2½ cups old-fashioned rolled oats

1 Tbsp. ground cinnamon

1½ tsp. baking powder

1½ cups unsweetened almond milk

¾ cup chopped raw walnuts

¼ cup raisins


Preheat oven to 350° F. Prepare twelve muffin cups by coating with spray. Set aside. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside. Combine oats, cinnamon, and baking powder in a medium bowl; mix well. Add oat mixture to egg mixture; mix well. Add almond milk; mix well. Divide oat mixture evenly between prepared muffin cups. Top evenly with walnuts and raisins. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean. Tip: Pecans, cashews, sunflower seeds, dried cranberries, or dark chocolate chips can be substituted for walnuts and raisins.

Nutritional Information (per serving): Calories: 154 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 31 mg Sodium: 81 mg Carbohydrates: 21 g Fiber: 3 g Sugars: 10 g Protein: 4 g

Portion Fix Containers:  ½ Purple, 1 Yellow, ½ Blue

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