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Breakfast Banana Oatmeal Muffins

12/26/2016 11:00AM ● Published by Lana Granfors

What's Cookin'

January 2017
By Lana Granfors
Photo by Kara Stewart

The holidays are behind us and our busy lives are back in full swing. With everyone going in different directions, who has time to prepare a healthy breakfast? This great recipe can be made ahead to ensure that your family gets a healthy start to the day. Prep oats Saturday night, bake on Sunday, and kids and parents alike can grab a couple of these and be on their way.


2 ½ cups old-fashioned rolled oats

1 ½ cup lowfat milk

1 large egg, lightly beaten

½ cup chopped walnuts

¹⁄³ cup pure maple syrup

2 T canola oil

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. baking powder

¼ tsp. salt

1 ripe banana 

Prep time: 8 hours inactive, 5 - 10 minutes active

Cook time: 20-25 minutes

Total Time: 25 -35 minutes active time, 8 hours inactive


STEP 1: Combine dry oats and milk in a large bowl and cover. Place in the refrigerator and allow this to soak until much of the liquid is absorbed – at least 8 hours, but no more than 12 hours. 

STEP 2: Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.      

STEP 3: Combine egg, walnuts, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Mash banana and add to oat mixture. Fill the muffin cups with ¼ cup of the oat mixture.        

STEP 4: Bake the oatmeal cakes until they spring back when touched, 20-25 minutes. Let cool in the pan for about 5 minutes. Using a rubber spatula, loosen and remove the muffins. Serve while warm, or wrap and refrigerate.

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