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Jan 02
115

Banana Chocolate Chip Baked Oatmeal Singles

Happy New Year! It’s January, the time when everyone (me included!) recommits to their diet and exercise goals and resolves to eat healthy and get in the best shape of their lives. Naturally, I figured the best way to ease into my resolutions was with chocolate for breakfast! If you’ve been following my blog for a while, you know I love baked oatmeal. In 2011 I made Pumpkin, Apple Cranberry and Blueberry & Peach versions. I wanted to make a banana/chocolate adaptation of it and after seeing how much people liked my Sausage, Egg & Cheese Hash Brown Cups and Bacon, Egg & Cheese Biscuit Cups, I decided to try baking them in muffin tins to make them easier to grab and go. You all know how I love my muffin tins! These turned out fantastic. They have a rich banana oatmeal flavor and each single serving is jam packed with chocolate for only 3 P+ each. If eating chocolate as part of a healthy breakfast is any indication, 2012 is going to be a good year.

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Banana Chocolate Chip Baked Oatmeal Singles

Yield: 18 oatmeal singles

Ingredients:

  • 3 cups old-fashioned oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 egg
  • 1 ¼ cups skim milk
  • ¾ c mashed bananas
  • 1 teaspoon vanilla extract
  • ¾ c semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.
  2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips.
  4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Weight Watchers Points Plus:
3 per single (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
127 calories, 22g carbs, 4 g fat, 3 g protein, 2 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

115 Responses to “Banana Chocolate Chip Baked Oatmeal Singles”

  1. #
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    Lori in NC — January 2, 2012 @ 9:27 pm

    These sound delicious! I was wondering if you (or any of your readers) had tried to freeze leftovers of your baked oatmeals. I love to grab something from the freezer and reheat it for a super quick weekday breakfast. (If no one has tried it, I’ll try it soon and let you know!)

    • Anonymous replied: — February 5th, 2012 @ 8:00 pm

      I froze mine and put them in the microwave on defrost for about a minute and a half. They turn out wonderful!

    • bluetamarai replied: — February 8th, 2012 @ 7:18 pm

      Thanks, I was going to ask the same thing!

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    Robyn Coffey — January 2, 2012 @ 9:31 pm

    These look delicious! Can’t wait to try them!

    Some mornings, i don’t want chocolate, something i can’t believe i’m typing….can it just be left out and everything be alright?

    Robyn Coffey

    • Anonymous replied: — December 6th, 2012 @ 3:56 pm

      Robyn – I just made these and you can definitely leave out the chocolate. But how about raisins instead? Or dried cranberries? Or walnuts?

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    Anonymous — January 2, 2012 @ 9:33 pm

    These look fantastic!

    I just started Phase 1 of South Beach Diet but I’m looking forward to moving forward to Phase 2 and 3 where I can try these!

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    emilybites — January 2, 2012 @ 9:45 pm

    Lori – I hear they freeze great, though I haven’t tried it myself yet. I am probably going to freeze some of these. Let me know if you try it first!

    Robyn – sure, but I think the chocolate adds a lot so I would maybe replace it with nuts or something. Or you could always try making one of the other baked oatmeals I have on here in a muffin tin!

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    Cara @ The Boys Made Me Do It — January 2, 2012 @ 10:01 pm

    I love this single serving idea! Definitely trying this one!

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    Allyssa — January 3, 2012 @ 3:10 am

    do you know the P+ values of some of the ingredients? I’m at 5 P+ for the ones I made… maybe my oats or my chocolate are different?

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    emilybites — January 3, 2012 @ 3:14 am

    Alyssa – did you make 18? Like I said, I ran the ingredients through the recipe builder on weightwatchers.com to determine the P+ value. I just used regular old fashioned oats and chocolate chips.

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    Lisa — January 3, 2012 @ 11:47 pm

    Emily these look fantastic! I love both your other baked oatmeal recipes and just made a batch of the Pumpkin, Apple, Cranberry yesterday. Did you use regular sized muffin tins or minis? I will be trying these SOON!! Can’t wait!

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    emilybites — January 4, 2012 @ 12:30 am

    Regular sized! Enjoy :)

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    Allyssa — January 4, 2012 @ 6:45 am

    I did make 18. I’ll try making them 24 next time maybe. That will cut down the P+ values per muffin. I’m not sure what the big difference is between your ingredients and mine. Oh well, smaller muffins will go great to pair with the egg sausage and cheese hashbrown nests for breakfast

    • Anonymous replied: — January 29th, 2013 @ 9:55 pm

      I used the recipe builder for this recipe as written and they came out to 4 PP per muffin for 18. Not 3PP.

      So I reduced the amount of chocolate chips from 12 TBSP which is 3/4 cup, to 9 TBSP. This comes out to 3 PP per muffin. I don’t want a smaller muffin, lol! It just goes to show you to always calculate the points your self regardless of what the recipe says.

    • chole replied: — April 14th, 2013 @ 2:38 am

      So strange?! I also used the recipe builder and mine came out to 3 just as Emily states. 61 points for the total recipe, 18 servings brings it to 3p+.

    • Mary V replied: — October 17th, 2013 @ 9:18 pm

      Same here I just put them in the builder as written, including the banana, for 3PP each for 18 muffins.

      12 – 13 are 5 PP
      14 – 17 are 4 PP

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    Jamie — January 4, 2012 @ 4:07 pm

    emily – so good! just ate one. love them. can’t wait to try the other recipes.

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    Carbaholic Mama — January 5, 2012 @ 7:22 pm

    I made these yesterday and they are so good! Excellent recipe!

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    Robyn Coffey — January 5, 2012 @ 7:43 pm

    Thanks Emily – i will try that. They sound delish!

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    Unknown — January 6, 2012 @ 7:46 pm

    I just made these but replaced the chocolate chips with crasins, they’re amazing! One question: how should I sore them? They don’t need to be refrigerated, do they?

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    emilybites — January 6, 2012 @ 7:55 pm

    Thanks everyone, glad you loved them too!

    I refrigerated my leftovers, but I always refrigerate leftover baked goods (muffins, cakes, etc). I just generally think if you’re going to store fresh baked goods for more than a few days they’ll last longer in the fridge. Plus, I happen to like cold baked goods. :) Unfortunately, I have no idea as to whether you “have” to, but my guess is that they’d be fine stored out of the fridge for a few days, but if you plan to store them all week I’d throw them in the fridge to be safe.

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    Ana — January 7, 2012 @ 2:24 am

    These were so good!! I followed the recipe as posted with the exception of making 6 jumbo muffins instead of 18. It changed the P+ value to 8 per muffin but I LOVED having them every morning with my coffee for breakfast. I, too, refrigerated my leftovers and I would just nuke the muffin in the microwave for about a minute right before I ate it.

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    KatyGA88 — January 8, 2012 @ 2:24 am

    I forgot bananas, so I used 1/2 C of peanut butter instead and these were still delicious!! Yummy at roomp temp or warmed :)

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    emilybites — January 9, 2012 @ 1:54 am

    Ana – so glad you loved them! Sometimes you just need a gigantic muffin, I hear ya.

    Katy – yum, I love peanut butter. Sounds good!

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    Tonya C — January 9, 2012 @ 11:29 pm

    Made these today and they so yummy!!! Hopefully I can limit myself to one at a time. Thanks for the recipe.

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    mara — January 10, 2012 @ 3:07 pm

    I’m a newbie to your recipe blog but I am loving it! I made these last night and had one for a snack when they were still a little warm, delish. Grabbed another on my way out the door this morning for breakfast… yum yum! Great recipe!

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    Jack — January 10, 2012 @ 6:52 pm

    Yummy! Thanks for this recipe! I made these for a grab and go for the family last week and they were a hit. Great recipe!

    Jack

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    emilybites — January 11, 2012 @ 1:02 am

    Tonya – that’s the hard part!

    Mara – I’m glad you found my blog and that you loved these. They’re my new favorite!

    Jack – thanks for posting, glad they were a hit!

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    Jessica — January 11, 2012 @ 1:42 am

    Just made a batch – they’re amazing! I can’t wait for breakfast tomorrow.

  24. #
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    emilybites — January 11, 2012 @ 2:45 am

    Thanks Jessica! Glad you liked them. I find myself looking forward to these too :)

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    wendyg — January 11, 2012 @ 9:44 pm

    emily, do you post your recipes on the community board? I looked for this one and couldn’t find it. It would be so great if you did because then I could just make any minor edits I wanted to without having to reinput the whole recipe. Just thought I’d check. Thanks!

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    emilybites — January 13, 2012 @ 3:39 pm

    Wendy – I do not post my recipes elsewhere, I prefer to keep them on my site.

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    angela — January 25, 2012 @ 5:02 am

    do you think i can make this with raw honey instead of brown sugar?

    • emilybites replied: — January 25th, 2012 @ 5:30 am

      Your guess is as good as mine! I’ve only made these using brown sugar. Hope it works out!

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    ValVeer — January 26, 2012 @ 1:28 pm

    I made some mini muffins and they were only 1 ww point and they are great when I just want a little something…but I just had a regular size one for breakfast and it was great..and filling! I love your site!

    • emilybites replied: — January 27th, 2012 @ 1:10 am

      Thanks! Happy they were a hit, both mini and regular sized. :)

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    katacow — January 26, 2012 @ 4:11 pm

    I have made two batches of these this week. My husband can’t stay out of them! Thanks for the recipe!

    • emilybites replied: — January 27th, 2012 @ 1:11 am

      That’s the hard part! Luckily they are easy to make. Glad they were a hit!

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    Brenda@Sugarfreemom.com — January 27, 2012 @ 8:02 pm

    Great minds think alike! I’m your newest fan! Just found your blog through my friend tammy from Skinny mom’s Kitchen! I have a similiar baked oatmeal I guest posted over at money saving mom’s site. LOVE it! Portion control is key isn’t it?!

    • emilybites replied: — January 28th, 2012 @ 1:32 am

      It sure is! Thanks, Brenda!

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    Anonymous — January 27, 2012 @ 10:24 pm

    These are wonderful! I have been closely taking a look at my diet and I use myfitnesspal. Thanks for adding in that info

    • emilybites replied: — January 28th, 2012 @ 1:33 am

      MFP seems like a great site! I love Weight Watchers but if was going to do something else, that’s probably what I’d try :).

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    Anonymous — February 2, 2012 @ 12:50 am

    I have made these twice in the last week! I made them into mini-muffins today…mmmm, good! Thanks so much for this recipe! Even my picky 5 yr old eats these :)

    • emilybites replied: — February 3rd, 2012 @ 1:25 am

      Yay, I’m happy you love them! I am afraid to make them as mini muffins. I am good at eating one regular sized muffin but when they’re mini I feel like I should be able to eat like 5. lol

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    Andrea Schreiber — February 5, 2012 @ 7:15 pm

    I made these today with butterscotch chips instead of the chocolate since I’m not a huge chocolate fan. They are amazing! Not eating all 18 of them today may be a challenge. :)

    • emilybites replied: — February 6th, 2012 @ 1:05 am

      Yum, butterscotch chips sound delicious!

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    Tami — February 6, 2012 @ 9:16 pm

    Emily, just made these and they are so delicious! I am NOT an mushy oatmeal fan but love oatmeal in cookies, etc. This is a perfect breakfast (or snack!) option! Thanks! OH AND – I only had one banana which was about 1/4 c mashed so I added 1/4 c. PB2 (a powdered peanut butter) which added 2 pts+ overall, but divided by 18, I’m not worried about it! :) They still turned out wonderful!

    • emilybites replied: — February 6th, 2012 @ 11:07 pm

      So happy you loved them! I like baked oatmeal way more than traditional oatmeal as well. I just ordered my first ever jar of PB2 off Amazon yesterday! I will have to try that. :)

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    Anonymous — February 12, 2012 @ 12:48 pm

    Yum! Just made these for breakfast and they were delicious. I just found your website and there are so many recipes I want to try. Thank you!

    • emilybites replied: — February 13th, 2012 @ 3:55 am

      I’m so happy you loved these! Let me know what else you end up trying! :)

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    Lori in NC — February 13, 2012 @ 1:51 pm

    I made these a few weeks ago, stuck the extras in the freezer, and finally got around to trying one from the freezer this morning. One minute in the microwave, and it was perfect. I should say that my son has been having them from breakfast out of the freezer for at least a week, and they’ve been a huge hit with him. I like that he’s having a healthy breakfast, but the chocolate chips make it a nice treat. I can’t wait to try some of the other baked oatmeals in muffin form. Thanks!

    • emilybites replied: — February 15th, 2012 @ 7:59 pm

      I’m so glad you and your son are both enjoying them! Thanks for letting us all know they freeze well. Baked oatmeal is so versatile and I love having it in these individual portions. Let me know what other combinations you try!

    • Anonymous replied: — February 9th, 2013 @ 9:56 pm

      Can I use Almond milk instead of skim
      thank you

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    bluetamarai — February 14, 2012 @ 4:39 pm

    I made these on Sunday and have had two for breakfast yesterday and today. SO good!! The batter was very wet, was that normal? I was a little worried, but they ended up coming out okay, if a little flat/dense. In any case, they’re delicious! I used 1/2 cup of a combo of butterscotch and white chocolate chips (because I don’t eat chocolate) and they’re really good that way. I think I’d like them even without the chips, though. Thanks so much for this! I passed a few along to a friend when she was over last night, and she loved them, too.

    Next week I’ll be trying the pb banana oatmeal muffins!

    • emilybites replied: — February 15th, 2012 @ 8:02 pm

      I’m so glad you liked them! I didn’t think my batter was very wet, but I guess it’s hard to know exactly what you mean by that. It’s totally different that batter for muffins or bread because there’s no flour. It’s mostly just oats, chocolate chips and then wet ingredients.

    • bluetamarai replied: — February 16th, 2012 @ 1:39 pm

      Good point! It was just more milky and less like a batter than some of the other baked oatmeals I’ve made with a similar ingredient profile. It made it a little tricky to make sure I was getting the right ratio of ingredients into each muffin cup. Nevertheless, they were delicious, so it worked out!

    • Anonymous replied: — March 27th, 2012 @ 2:49 am

      I too was doubtful because I was expecting the batter to be more like past cupcakes – but this is different – baked oatmeal to be exact! Due to the wetness of the mixture, I should have baked them on the higher end of the baking time, bu still oh so yummy! Thanks!

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    Kara Joy — February 15, 2012 @ 5:16 pm

    I am SO glad that I stumbled upon your site! I have been loyal to another WW blog for a while & I am thrilled to find another site that makes real, healthy, WW food! I hate recipes that include all the fake sugars & unnatural, processed substitutions. I made these yesterday for my husband & I! One cupcake with an orange was a perfect breakfast for me (husband ate 2)! Loved, loved, loved them! Bananas, oatmeal, & CHOCOLATE for breakfast?? Perfection!!

    • emilybites replied: — February 15th, 2012 @ 7:52 pm

      Thanks, Kara! I’m so glad you found my site and that these were such a hit. I love baked oatmeal – it’s so filling and versatile! I hope you try other recipes here and love them too. Thanks for commenting! :)

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    Krystal — February 15, 2012 @ 11:44 pm

    I am making these tonight…we have been trying new stuff from your site daily…i am thinking i migh use a chocolate/peanut butter chip combo…can’t go wrong with banana, peanut butter, and chocolate! We love everything we have tried so far!

    • bluetamarai replied: — February 16th, 2012 @ 1:40 pm

      Ooh, peanut butter chips, that’s brilliant! I don’t eat chocolate so I made them with a combo of butterscotch and white chocolate chips, because that’s what I had on hand. But it was a little bit too sweet for my tastes, especially for breakfast (not that it has stopped me from eating them each morning!). I’m going to get PB chips and try that way next week!

    • Krystal replied: — February 18th, 2012 @ 2:41 am

      I would guess the white/butterscotch combo would be super sweet! Peanut butter is delicious though!! YUM!

    • emilybites replied: — February 19th, 2012 @ 2:07 am

      PB, bananas and chocolate sounds amazing!

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    Anonymous — March 9, 2012 @ 2:11 am

    Hi Emily, I’m a huge fan of yours I made taco cupcakes for dinner with a huge salad (YUM!). Then i decided to use up my ripe bananas and make these muffins. I knew i was in trouble when your directions said to “fold in” the choc chips. My batter was very “runny”, so there was no need to fold the chips in at all. I thought maybe i had put too much milk in . . .. the final product was a bit too moist on the inside, so i tried baking them another couple of minutes. I also thought the oatmeal was a bit hard, rather than soft. The flavor was delicious . .. just wondering if i used the wrong oats (I used regular). . . . . i would love to make them again and tweak it. Any suggestions? Maybe less milk? Erica

    • emilybites replied: — March 9th, 2012 @ 2:25 am

      Erica – it’s really hard for me to guess what you might have done wrong since I wasn’t in the kitchen with you. Did you follow the recipe exactly? I’m sorry they didn’t turn out well, but the only thing I can really tell you is to try them again!

    • Anonymous replied: — June 26th, 2012 @ 4:50 pm

      Erica – my guess is that you are like me and from the picture and reviews and stuff you were thinking these would be like a muffin consistency. I was surprised by the consistency myself and then had kind of a “well, duh” moment when I realized these are called baked oatmeal.. not oatmeal muffins. There’s no flour so they are different than what I was thinking they would be but tasty none-the-less.

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    Jamie — March 13, 2012 @ 3:17 am

    I found your website on Pinterest and I immediately knew I had to make these (and the French Dip Cupcakes, and a bunch of other stuff…lol). They came out great. I’m always looking for a quick breakfast on the go and these fit the bill. Can’t wait to try your other recipes. Thanks Emily!

    • emilybites replied: — April 17th, 2012 @ 7:22 pm

      Thanks, Jamie! I’m glad you found my blog and that you loved these! Let me know what else you try. :)

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    Lisa — April 15, 2012 @ 9:37 pm

    Made these for the second time this weekend. Me and my son LOVE them. I throw them in the freezer and pull out when we want them. Easy quick on the run breakfasts. Oh and yummy to boot!!!

    • emilybites replied: — April 17th, 2012 @ 7:23 pm

      I’m so happy these are a hit with both you and your son!

    • Mary replied: — April 18th, 2012 @ 3:45 pm

      Emily, I really enjoyed these oatmeal muffins. I like brown sugar with my oatmeal and who doesn’t like chocolate. A nice treat and a change for breakfast. I really enoyed your site.

    • emilybites replied: — April 24th, 2012 @ 1:59 am

      Glad you loved them, Mary! Thanks :)

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    Zoe — May 22, 2012 @ 1:15 am

    OMG…i have to make these! i just came across your site on pinterest and am LOVING all of your recipes…can’t wait to try them:)

    • emilybites replied: — May 24th, 2012 @ 12:35 am

      Thanks, Zoe! I hope you make them and love them!

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    Jen — May 23, 2012 @ 3:16 pm

    Mine are in the oven right now and I cannot wait to bite into one! I followed the recipe exactly, but next time think I will try to add some PB chips as I love PB! Thanks, as always, for sharing your creations with us! You are the BEST!

    • emilybites replied: — May 24th, 2012 @ 12:36 am

      Aw, thanks so much! I hope you love these. Let me know what you think when you try them with PB chips!

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    Self Aware — June 10, 2012 @ 4:00 pm

    Just curious about the PP+ values. When you enter the nutritional info into the calculator it says 4pp a piece? Is there a reason for that? Either way, they are truly delicious!

    • emilybites replied: — June 10th, 2012 @ 4:59 pm

      For points vs NI discrepancies, please see my FAQs. Thanks!

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    Nicki — June 18, 2012 @ 12:00 am

    Went crazy & made these, lasagna cupcakes, & bacon egg cheese cupcakes too :)

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    Nathan Strange — June 23, 2012 @ 3:41 pm

    Hey, these are good! I just made a half-batch today and divided it into six muffins at 5 points each. They are very satisfying, even though I was a bit apprehensive at first. Next time I think I’ll soak the mixture overnight before baking, though the chewiness of the oats is actually pretty good as is.

    Thanks for the recipe! Will definitely be making more of these.

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    Anonymous — June 28, 2012 @ 11:24 pm

    I just made these for the first time this week and wow they are delicious!! I love having them portioned for me!
    My husband is allergic to bananas, any thoughts on a sub for the banana? Cooked banana seemed to be ok for him but I would hate for him to have too much and have a problem.

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    ShannBwell — August 7, 2012 @ 10:36 pm

    I made these for my family and we loved them. Now I am making them again adding PB2 and using a mini loaf pan. I recalculated the calories. I can’t wait to try them. I love your recipes.

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    Amanda — August 8, 2012 @ 2:44 am

    I made these today and they are delicious and perfect for bfast on the go! I have loved trying your recipes Emily, they are making weight watchers so much easier! We have tried taco cupcakes, taco bowls, chik Alfredo pizza and monkey bread and loved it all! Just went shopping for the week and got stuff to try slow cooker buffalo chicken and taco pasta, I can’t wait! Thanks for sharing Emily!

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    Anonymous — August 12, 2012 @ 8:01 pm

    Is oatmeal listed the same as Quaker quick oats? The kind that cooks in 1 minute.

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    ams1001 — August 19, 2012 @ 6:45 am

    I made these tonight and used paper cupcake liners; the one I tried was still a bit warm and stuck to the paper. I’m hoping they won’t stick as much after they’re completely cooled (they’re in the fridge). But it was yummy! I actually used baby food bananas because all the bananas were too green and I didn’t want to have to wait several days; it worked pretty well. (I may also have used a full cup of chocolate chips…).

    Oh, and to Anonymous above me, I used the 1-minute oats (actually bought them by accident but didn’t realize it until I opened the can. I find them too mushy just to eat as oatmeal (I prefer thicker-cut “old-fashioned” oats) so I went looking for recipes. I had bookmarked this one a while ago and figured it was time to test it out.)

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    magiclchild — August 20, 2012 @ 4:44 am

    I just made these and yes they are delicious! I just don’t know if I did something wrong. I baked them and baked them and they still were kinda wet or just super moist in the middle. is this how they are supposed to be? I thought they were supposed to be like a muffin, so I kept cooking! lol Very hard to remove from the tin, broke a lot of them! :( I’ll still eat them though!

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    Beth — August 22, 2012 @ 4:16 am

    I bought a large muffin tin – the one that holds 6 muffins, so I’m curious, if I make these heaven disguised as oatmeal muffins in a 6 instead of 12, would I just double the calorie information? I guess I could just change the serving size on my fitness pal and see what it says, huh? All I know is they are worth every single calorie it puts on my behind. :)

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    Christine — August 22, 2012 @ 1:31 pm

    These were delicious. I’m always looking for recipes to make with my 5 year old son. He wants to be a dessert chef. Now he knows that breakfast can be just as yummy. I used sugar free chocolate chips and butterscotch chips. Has anyone tried egg replacer and soy or almond milk?

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    The Girls from Whimsically Homemade — September 6, 2012 @ 9:10 pm

    Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures and linked back to you. If that’s a problem let us know and we’ll remove it immediately. Thanks for your great inspiration!

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    Janae — September 30, 2012 @ 3:21 am

    Fabulous recipe! I substituted pumpkin for the banana since I’m allergic and it turned out great. Thanks for sharing. I also doubled it so I could freeze some and since I’m not trying to limit fat I did 5 whole eggs for the whole recipe instead of doing egg whites. Worked just fine.

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    Anonymous — October 5, 2012 @ 3:52 am

    Emily, is there a way to make these without eggs or egg whites? The hubs can’t eat eggs. I’m wondering if using applesauce instead would work as a binder? Any suggestions? Thanks!

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    Amber — November 9, 2012 @ 3:05 am

    Just got them out of the oven. I used butterscotch chips and almond breeze milk…they are very yum.

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    twinshirl — December 4, 2012 @ 11:46 am

    These sound good. I’m going to make them with applesauce & raisins because I dont have a banana or choc chips. They sould be good.

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    twinshirl — December 4, 2012 @ 11:54 am

    Just printed your recipe & I was able to print without the illustrations Thanks to your suggestion so easy to do.

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    Anonymous — December 6, 2012 @ 3:57 pm

    I just made these and they are awesome right out of the oven. Thanks for this recipe.

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    Anonymous — December 30, 2012 @ 10:40 pm

    I loved these! I used steel-cut oats in place of old fashioned oats. When I used the WW recipe calculator, I got a value of 4P+ per baked oatmeal single.

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    Lauren — January 1, 2013 @ 3:16 pm

    I restarted WW after months of not tracking this past week. I immediately went back to your website to look for some filling breakfast recipes (breakfast is my biggest struggle when it comes to finding something filling and delicious!). I made these last night to prep for the week and had one – so good! I’m not normally a fan of oatmeal and I’m trying to adjust my taste buds and find ways to incorporate oatmeal in my diet. These are a great start! Easy to make and easy to grab and go on my way out the door! Thanks Emily!

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    Kristi Keeler — January 1, 2013 @ 3:36 pm

    Do you use a certain size measuring cup to get them into the muffin tins evenly?

    • emilybites replied: — January 3rd, 2013 @ 1:26 am

      Nope, just spooned it in until they all looked pretty even :)

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    Anonymous — January 3, 2013 @ 5:56 pm

    I made these last night and they are so delicious and moist, soooo tasty! Will make again, thanks!!!

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    Anonymous — January 12, 2013 @ 12:28 am

    I made these this week and they made a perfect breakfast. Next time I may add banana chunks for more banana, but these were fantastic! I loved the texture.

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    Tiffany Croteau — January 15, 2013 @ 5:04 pm

    These are amazing. I made 2 batches last week and put 1 batch in the freezer. They freeze very well. I made another batch this week and added blueberries.

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    Erin — January 16, 2013 @ 4:45 pm

    These are awesome! I have made a batch each week for the last three weeks. They are great for breakfast or even as a sweet treat. So filling and delicious. Thanks for the great recipe!

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    Laura — January 18, 2013 @ 3:48 am

    I just made these tonight, and they smell wonderful! My DH came in late from bowling and saw them cooling, so he tried one. He gave them a big thumbs up! I’m waiting until morning for mine… and it’s hard to wait!

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    Amy Behnke — February 4, 2013 @ 7:55 pm

    Just put them in the oven! But instead of chocolate chips, I used raisins, (because I didn’t have chocolate chips! :)) and I’m pretty excited, and grateful since I didn’t know if I’d ever use those “old fashioned oats” I had laying around! :)

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    Anonymous — February 15, 2013 @ 11:59 pm

    I made these in mini muffin tin because it didnt really state the size. It made 54 muffins! They were great, but couldnt really taste the banana at all? Could it be because the banana wasnt real ripe? Has anyone ever added a little banana extract in place of vanilla or with it?

    • emilybites replied: — February 16th, 2013 @ 11:29 pm

      I didn’t specify because it’s just a standard sized muffin tin. Unripe bananas don’t have much flavor, so using ripe bananas would make a huge difference. You shouldn’t need any extract. Hope that helps!

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    Extraordinary Ordinary Life — February 20, 2013 @ 2:43 pm

    These were so delicious. I used peanut butter instead of chocolate chips. I used silicone muffin liners and they came out – no problem! Thank you for this recipe!!!!

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    SexyCool — March 29, 2013 @ 10:00 pm

    This comment has been removed by the author.

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    SexyCool — March 30, 2013 @ 1:03 am

    I accidentally discovered that if you let the batter sit for about an hour before you put it in the oven, the oats will be softer and it makes it even better. My husband even agrees. He thought the first batch, made as soon as I mixed the ingredients, “tasted healthy.” The second batch, he declared “much better.”

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    macarena schafer — July 12, 2013 @ 6:57 pm

    Thanks for the great recipe!
    Me quedaron deliciosos.
    Saudos desde Chile!!

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    Renee — November 24, 2013 @ 2:21 am

    These have been on my “to-make” list for awhile now. I’m just wondering if the old-fashioned oats is a must or if anyone (Emily?!) has tried quick oats? I know some recipes are very specific to one or another but I didn’t see much in the above comments about this question. Looking forward to it, though….your recipes are awesome, Emily!! Thanks so much!

    • Emily Koenigsberg replied: — December 3rd, 2013 @ 4:00 am

      Hi Renee! I’ve never tried it with anything except old fashioned oats, sorry! If you try it and it works, let me know!

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