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Breakfast recipe · from the recipe book

Banana Walnut Oatmeal Cups with Cinnamon Swirl

Tender, custardy oat cups studded with toasted walnuts and banana, swirled with cinnamon almond butter and topped with crisp cinnamon-sugar walnut crumble.

Banana Walnut Oatmeal Cups with Cinnamon Swirl

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 2 medium236 gBananahalf mashed, half diced
  • 1¼ cups (300 ml)300 gAlmond milk, unsweetened
  • 2 large100 gEggs
  • ½ cup chopped60 gWalnutschopped
  • 2 tbsp32 gAlmond butter, no salt added
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ¾ tsp4 gBaking powder
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 2½ tsp packed12 gBrown sugar
  • 1⅛ tsp5 gCanola oilfor greasing

Steps

  1. Preheat the oven to 375°F (190°C) and brush 12 cups of a muffin tin with the canola oil.
  2. Prepare the banana: mash half of it in a large bowl and dice the other half; set the diced banana aside.
  3. Whisk the egg, almond milk, maple syrup and vanilla into the mashed banana.
  4. In a second bowl, stir together the oats, baking powder, salt and half of the cinnamon, then fold this into the wet mixture with the diced banana and two-thirds of the walnuts.
  5. Make the swirl: stir the almond butter with one-quarter of the cinnamon until smooth. Make the crumble: toss the remaining one-third of the walnuts with the brown sugar and the remaining one-quarter of the cinnamon.
  6. Divide the oat batter among the 12 cups, dot each with the almond butter swirl and drag a toothpick through it, then sprinkle with the walnut crumble.
  7. Bake 25 to 28 minutes, until set in the center and golden on top, reaching 160°F (71°C) inside.
  8. Cool in the tin 5 minutes, then lift out; serve 3 cups per person, warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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