Cranberry Baked Oatmeal Cups with White Chocolate
Cranberry Baked Oatmeal Cups are packed with fresh seasonal cranberries, for a healthy holiday breakfast to make ahead, or grab-and-go! These hand-held cups are packed with nutrition but paired with white chocolate so they are the perfect not-too-sweet treat. Kid approved for breakfast, snacks, or lunchbox treats!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 148kcal
- 2 cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 bananas mashed
- 3 eggs
- ¼ cup maple syrup
- 2 Tablespoons butter melted
- 1 teaspoon almond extract
- 2 cups fresh cranberries rinsed
- ¼ cup white chocolate chips
Preheat the oven to 425°F.
Add all the dry ingredients to a bowl and whisk together. Add everything else and mix, folding in the cranberries and white chocolate chips last.
Distribute evenly in 12 sprayed or lined muffin cups.
Bake for 20-25 minutes.
- You can use frozen cranberries for this recipe, no need to thaw, but give them a good rinse under cold water.
- Dried cranberries are NOT a good substitute for this recipe. Fresh juicy cranberries add moisture and dried cranberries will give you dry oatmeal cups. A better substitute would be berries, like fresh or frozen blueberries or a combination of red berries like strawberry and raspberry.
- Storage - Refrigerate for 4 days or freeze for 4 months.
Calories: 148kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 120mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg