Banana Almond Baked Oatmeal Cups (Vegan) + a GIVEAWAY!

Happy Monday! How do you feel about starting the day off with one of these?

These may look like muffins, but they are actually little individual baked oatmeal cups. Chock full of oats, bananas, almond butter, and more almonds, they are the most delicious thing I’ve eaten for breakfast lately. And bonus: they are refined sugar-free and completely vegan. Now that is the way I want to start off my day!

If you’ve never made baked oatmeal before, it couldn’t be simpler. Just mix the handful of ingredients together, spoon into a muffin tin (or baking dish, if you’d rather do one big batch) and bake for about 20 minutes. The result is chewy on the outside, tender on the inside, and very portable – yum. I will take these over regular old oatmeal any day.

Also, assuming that you don’t have time to whip these up on a weekday morning, they reheat very well. A batch on the weekend will give you adorable little oatmeal cups all week!

I mentioned in Friday’s post that Nate is not the biggest breakfast lover (which I can never understand, since I wake up absolutely starving). I try to entice him with his favorite foods in the morning – granolas work, as do berries, and I’m proud to say that these baked oatmeal cups did the trick as well. Success! And when he comes back for seconds, I know the recipe is really good. Or that he ran 30 miles this weekend… whatever. Not mutually exclusive.

I hope that these little banana almond bundles of joy can turn you into a breakfast lover, too… because breakfast is good for you! Eating breakfast helps you stay lean, maintain good cholesterol, and keep up a healthy lifestyle. And eating almonds for breakfast is even better, since they help keep you fuller longer (always appreciated by my constantly rumbling tummy). Why am I telling you this? Because September is Better Breakfast Month and to celebrate, California Almonds would like to give away a Better Breakfast Starter Kit to one Coffee & Quinoa reader! The kit includes:

– A pound of whole natural almonds

– A pound of sliced almonds

– A jar of (seriously delicious!) almond butter

– A $20 Visa gift card to buy anything else that makes your breakfast better – like the rest of the ingredients for these baked oatmeal cups!

– A reusable, insulated travel pouch perfect for breakfasts on the go

– A recipe card with better breakfast inspiration

To enter, simply leave a comment on this post telling me about your favorite breakfast food. You can also get one bonus entry for doing each of the following:

– Like Coffee & Quinoa on Facebook

– Like California Almonds on Facebook

– Follow Coffee & Quinoa on Twitter

– Follow California Almonds on Twitter

– Follow Coffee & Quinoa on Pinterest

Leave a separate comment on this post for each bonus entry you’ve completed.

The giveaway is open to US residents only and will close on midnight on September 29th. A winner will be randomly chosen and notified via email on September 30th! {Note: This giveaway is now closed.}

In additional, California Almonds is running a Better Breakfast Challenge, where they are challenging people to make over their breakfasts for at least one week. You can enter by submitting a photo of your better breakfast at the link above, and the prize is a year’s supply of almonds! Hmm, I would like to find out how many almonds I could go through in a year. I may be up for this challenge.

In conclusion, here is what I’d recommend you do right this instant:

– Enter the giveaway

– Make these baked oatmeal cups

– Top them with a little extra schmear of almond butter and drizzle of maple syrup (do it)

– Take a picture of them and submit it to the Better Breakfast Challenge

– Eat them

– Be happy

Sound good? I think so.

Last but not least, happy birthday to my wonderful sister Caitlin! Caitlin lives approximately 2,000 miles away from me and so I haven’t seen her on her birthday in probably 10 years. <– So sad. Love you sister! Have a great day!

Vegan Banana Almond Baked Oatmeal Cups + a GIVEAWAY!

Yields: 12 muffin-sized cups


  • 1/2 cup almond butter
  • 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced
  • 3 cups old-fashioned oats
  • 1 1/2 cups plain unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup raw sliced almonds + extra for topping


  1. Preheat oven to 375 and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins, because we’re filling them all the way up!
  2. If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
  3. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana.
  4. Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
  5. Optionally, set oven to low broil for an additional 1-2 minutes to toast the almonds and caramelize the banana on top. Be careful, though – the almonds burn easily! If your broiler is uneven or you’ve never used it before, I’d recommend skipping this step.
  6. Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!