Baked Banana Strawberry Oatmeal Breakfast Cupcakes

breakfast, brunch, snack | March 3, 2016 | By

I don’t know how school mornings go at your house, but in mine it can be very rushed and hectic. The small window of opportunity between 5:30 am when the alarm clock rings and when the kids pile into the car seems to speed by.  I often feel like a broken record…saying the same things over and over.  “Hurry up!”  “Is everything in your book bag?”  “Did you pack your lunch?” and the infamous… “Did you put on deodorant?!?”    With all that craziness, I find little time to cook breakfast???  In addition, the kids ABSOLUTELY can’t stand school food.  That’s why over the years we have come up with creative ways to make tasty, quick, yet healthy breakfast options. 🙂  This recipe is one of Chef Fresh and Chef Jess’ favorite!  Although simple to make, it is full of flavor!

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The beauty in this recipe is that you make it before, and can store it in the fridge for a few days!  Call them cupcakes, and you’re kids will think they’re getting over and having dessert for breakfast.  (lol)  Little do they know that this “cupcake” is actually healthy…yet tastes like a baked smoothie. 


To be honest, you can use any fruit combination that you choose!  The kids have used blueberries, cherries, and apples over the years.  It always tastes good either way.  In the past, we baked the oat mixture in a pan.  However, Chef Jess realized that EVERYTHING is better in a cupcake tin. (Including lasagna, meatloaf, scalloped potatoes, and anything else that fits)  😉


What makes cooking with cupcake tins especially great is the convenience.  For this recipe you will want a muffin sized tin.  (Ours is a 12-count)   Mix the wet and dry ingredients in separate bowls, then incorporate together.  Fill the tins, pop in the oven for about 20 minutes, and you are done! 


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Here’s to breakfast that makes an early morning school day just a little less rushed. 🙂  Let us know what fruit combo you use.

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Faith, Family, Food…    In that order

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Bon appétit,

Baked Banana Strawberry Oatmeal Breakfast Cupcakes
Serves 12
An easy yet healthy and delicious breakfast option for very busy families.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1/2 cup almond butter
  2. 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced (for topping)
  3. ¾ cup diced fresh strawberries + 2 or 3 sliced strawberries (for topping)
  4. 1/4 cup packed brown sugar
  5. 1/4 cup Honey
  6. 2 cups old-fashioned oats
  7. 2 cups almond milk
  8. 1 egg white
  9. 1 egg
  10. 1 tsp vanilla extract
  11. 1 tsp almond extract
  12. 1/2 tsp kosher salt
  13. 1 ½ teaspoons baking powder
  14. 1 cup raw sliced almonds + extra for topping
  1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
  2. Combine dry ingredients together in a bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together the egg white, egg, mashed bananas, almond milk, vanilla and almond extract. Add the wet ingredients to the dry ingredients and stir gently until blended together. Stir in the strawberries and almonds. If almond butter is not runny, warm it in the microwave for a few seconds. Fold it into the mixture.
  4. Spoon mixture evenly between the prepared muffin cups. Bake uncovered for 22-25 minutes or until oatmeal is lightly browned. However, mid-way through baking, place a sliced banana, some slices strawberries, and almonds on each muffin. Continue to bake to a light brown.
  5. Let cool...Then ENJOY!!!!!
  1. This is good either warm or cold! They taste even better with a glass of cold almond milk. 😉
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