These Peach and Banana Baked Oatmeal Cups are saving me from oatmeal monotony, and there really is no end to the possibility to mix up other variations from this simple recipe.
These are baked just like a muffin, but they really aren’t muffins since they’re made without added fat, flour or sugar.
I’ve been trying to make these in bulk, so I can freeze them for a ready to grab ‘n go snack, but my family likes them too, so they get gobbled up quickly!
The banana and chocolate chip combination oatmeal cup that I’ve made several times always gets high reviews.
Pretty much anything with chocolate rates off the charts in my opinion.
I haven’t had much reason to vary the recipe, but with lots of delicious fresh juicy peaches to eat, I thought it was time to add a couple to oatmeal cups for a fruitier treat!
I eat oatmeal just about everyday. You see, I’m eating six small meals every three hours or so. Have you tried that? It’s hard to keep fueled so often! My daily routine has been to blend up a smoothie, and drink it on my way to work, (check out my Smoothie Album on my Facebook page, The Foodie Affair for recipes!) then a few hours later, I’ll have another breakfast snack; a carbohydrate and protein combination like oatmeal and egg whites, oatmeal and protein powder, or oatmeal with fruit topping. Then I continue the carb/protein combo with brown rice, chicken, fish or tuna and a veggie for the remaining four mini meals.
I’m trying very hard to figure out the magic combination of losing a few pounds by revving up my metabolism, eating the right amount of calories while keeping up with a fitness routine. Thank goodness I now have someone that can help me!!
Melissa entered my life just over a month ago. Melissa is a twenty-something year old, bad-ass perfectly toned itty-bitty mass of muscle, and Army Reservist that leads a spin class at the gym near my house. She also happens to be a certified personal trainer.
I have been taking her class with my friend Michele, working super hard, totally sweating my butt off!
I swear, I thought I was going to pass out during that first spin class! I think everyone else was worried too! HAHA! Spinning has gotten easier, and I love the burn it gives my working leg muscles while cycling.
Anyway, I’m lucky to have super dedicated workout buddies to rely on. We keep each other on track with our running goals, meet-up at Melissa’s spinning class, and give encouragement for healthy eating and swap recipes, but for all my sweat and good habits, I haven’t been seeing the results I think I should be getting.
In the back of my head, I have been telling myself that at 48 years old (how the h@ll did that happen?!); it’s time to add weight training to my routine. I’ve known that should be my next fitness step, but I was completely intimidated and didn’t know how to get started. Plus, I work hard already, so what’s my incentive?!
In the meantime, my love handles continued to gain speed! Seriously?! Is this what middle age has in store for me?! How could I work so hard and still have extra fluff? RUDE.
Grand entrance…Melissa’s expertise. THANK YOU!
I’m confident that I’m going to tackle this battle and win! I’m learning to get comfortable with the different weights and machines, and Melissa has been pointing out which muscle I’m targeting, while I huff and puff my way though each set of repetitions. She’s designing a weight training schedule to help me build muscle and lose some fat, as well as helping me tweak my nutritional needs, which gives me an incentive to get creative with some recipes.
My cooking style remains the same, some healthy stuff with the other goodies that make life enjoyable, so don’t think I’m going to go all granola-y on you 😉
My weekend meals are flexible, and as you will see in my next post; my sweet tooth is still active!
Thanks for stopping by!
Peach and Banana Oatmeal Cups
- 2 large ripe mashed banana
- 2 ripe peaches pitted, peeled and diced
- 1 cup vanilla almond milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 3 cups old fashioned or rolled oats I used gluten-free
- Preheat oven to 375 degrees and prepare muffin pan with non-stick cooking spray (spray the baking liners if you are using them).
- In a large bowl, mash bananas. Add all ingredients, except the diced peaches. Mix with a spoon. Fold in the peaches into the batter. Add batter to muffin cups, filling 15 muffin cups. Sprinkle tops with cinnamon.
- Bake 25-30 minutes or until lightly browned and firm to the touch Cool and enjoy!
If your fruit isn’t sweet enough for your taste, you can always add up to 1/3 cup of sweetener of your choice.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.