Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Equipment: 12-cup muffin tin
1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate