Step 1

Line a baking tin with muffin wrappers, this recipe yields about 12 baked oatmeal cups.

Step 2

Preheat the oven to 375F with a rack in the middle of the oven.

Step 3

In a large bowl mix together the rolled oats, walnuts, brown sugar, baking powder, cinnamon, salt, and berries. Gently mix in the bananas until they’re evenly distributed. Set aside.

Step 4

In another medium bowl whisk together the milk, egg, olive oil, and vanilla extract. Pour this mixture over the oat-berries mixture and fold together. Allow to sit 5-10 minutes and then mix again.

Step 5

I like to use a soup ladle to transfer the mixture to the muffin tin, filling each cup about 3/4 full (see photo above). The mixture will still separate a bit just, spoon a good amount of any residual liquid over the oats in each cup.

Step 6

Bake for 35-45 minutes, or until the oatmeal cups are deeply golden and well set. Remove from the oven and allow to cool a bit on a rack. They’ll continue to set as they cool.