Search
Close this search box.

Baked Apple Banana Oatmeal Bites

We apologize as the recipe card program is currently experiencing some issues and will hopefully be fixed soon!
In the meantime, email me if you need a particular recipe card.

These Baked Oatmeal Bites eat like a muffin (though the texture is closer to baked oatmeal) and have the whole grain benefits of oats—in a few delicious bites! Apple and banana adds natural sweetness, and fiber and protein make for a satisfying breakfast, healthy snack, or guilt-free sweet treat.

Baked Oatmeal on serving tray next to Muffin Pan

My old Weight Watchers days…

I remembered the baked oatmeal I used to make when WW first introduced the Core Plan (anyone remember?)—which became Simply Filling. That switch from counting points to intuitive eating completely changed my life and I never went back. (You can read more about that whole journey in my book: The Yummier You)

https://amzn.to/3tKfAIa

Full disclosure: I carried such shame about releasing that “book” for years, but I have finally made peace with it: I shared my story to help and inspire others and for that I am very proud.

 
Now back to the recipe!

I wanted to develop a healthy, make-ahead breakfast or kid-friendly snack with protein, fiber and nutrients.

Bonus Benefits
  • low calorie (only 1 WW point)
  • low sugar (omit the teaspoon of honey if you’re avoiding sugar)
  • protein (eggs, oat milk, sunflower seeds) and fiber (oats and apple skin) keep you satisfied for longer
  • whole grain
  • gluten free
  • non-dairy (I love Califa Farms Barista Blend Oat Milk but you could use almond, soy, or any milk)
  • make ahead and freeze
  • kid friendly snack (I got 10/10 from my teen testers!)
  • grab and go breakfast
So easy and fun to make!

Grate the skin plus a little flesh of the apple—for fiber and nutrients—and chop the rest for texture and contrast.

I’m obsessed with Envy apples (aren’t you?!) but any sweet, firm apple will do. Definitely not Granny Smiths for this recipe!

I love adding a grated carrot—which you can’t even taste—but I couldn’t get it past my teen who doesn’t believe that carrots belong in cake/baked goods. (Her friend said she couldn’t even taste the carrot so to keep it in!)

Holding up a Baked Oatmeal Muffin to reveal shredded carrots

You can bake them in paper cups, but they tend to stick when warm, so it’s better to remove after refrigerating. Plus they don’t get nice and caramelized so I prefer to spray and bake naked!

For extra sweetness you can add golden raisins or sprinkle with a little sugar before (or after) baking. I don’t find this necessary but I don’t love overly sweet baked goods and I try to cut down on sugar where possible.

Avoiding added sugar?

Omit the honey and they will still be delish!

Gobble them up straight from the fridge (I like the taste and texture when they’re cold) or pop in the microwave for a warm tasty treat.

Add a scoop of Greek Yogurt (and a drizzle of honey if you like!) for extra protein.

Let me know how you like them and please share and tag @ornabakes 🤗😘

Baked Apple Banana Oatmeal Bites

Orna
Easy baked oatmeal muffins packed with apple and banana for sweetness. Delicious and nutritious make-ahead breakfast, satisfying snack, or guilt-free treat. Only 1 WW point.
Please share and tag @ornabakes if you make them 😊
5 from 1 vote
Servings 12 muffins
Calories 85 kcal

Ingredients
  

  • 1 ½ cups (120g) regular oats
  • ½ teaspoon baking powder
  • teaspoon salt
  • ¾ teaspoon cinnamon
  • 2 tablespoons (17g) sunflower seeds (optional)
  • 2 large eggs
  • ½ cup (120g) oat milk or low fat milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon (7g) honey
  • ½ cup (122g) unsweetened applesauce
  • 1 medium (120g) very ripe banana, mashed (1/2 cup mashed banana or substitute unsweetened applesauce)
  • 1 medium (about 182g) apple, washed Recommended: Envy or other sweet, firm apple
  • non-stick cooking spray

Instructions
 

  • Preheat the oven to 350°F/180°C.
  • In a large bowl, combine the oats, baking powder, salt, cinnamon, and sunflower seeds.
  • In a separate bowl whisk the eggs, milk, vanilla, and honey until well combined. Stir in the applesauce and banana.
  • Grate the skin and a little flesh of the apple (about 1/3 cup); cut the rest off the core and dice (about 1 cup); set aside.
  • Add the wet ingredients to the dry ingredients and mix to combine. Stir in the grated and chopped apples.
  • Scoop into a sprayed 12-cup muffin pan. Stir the batter periodically to keep the liquid incorporated. Even out the tops. Sprinkle lightly with sugar if desired (I don’t find this necessary). 
  • Bake for 25 - 30 minutes until the tops are golden and they are completely set.
  • Cool for 10 minutes and enjoy warm or remove to a cooling rack to cool completely.
  • Store: refrigerate for 4 days or freeze in ziplock bag for 1 month.
  • Enjoy cold from the fridge or reheat in the microwave.
    Serve with Greek Yogurt and a drizzle of honey.
You might also like:
You Might Also Like (WW friendly):

Cauliflower Muffins (gluten free)

Blueberry Oat Bran Muffins

Ricotta Cheesecake (gluten free)

Orna’s Famous Crunchies (South African Oatmeal Cookie Bars)

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

share this recipe:

Facebook
Pinterest
Email

If you like this recipe you might also like these!

2 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating