Banana Oatmeal Bites are easy to make and gluten-free. A mixture of oats, high fiber flax meal, bananas, and few pantry and fridge staples and you'll have a kid-friendly on-the-go breakfast!
If you're looking for more make-ahead breakfast ideas, Whole30 Breakfast Taco Scramble, Grain-Free Pumpkin Pancakes, Mini Cinnamon Sweet Potato Crunch Muffins are some of my favorites to meal prep on Sundays.
Healthy On-The-Go Breakfast
Banana Oatmeal Bites are basically oatmeal on the go. These are easy to pack in lunches for school because they are nut free and are tasty cold or warmed up for a quick breakfast.
This recipe is already gluten-free and nut-free, but you may need to tweak it to suit some other dietary needs. Here are some quick substitutions if you do.
Make It Vegan
Use flax eggs instead of real eggs by soaking 3 tablespoons of flax meal with water for 3-5 minutes before adding in the remaining ingredients. Then use ⅔ cup nut milk or soy milk rather than cow's milk.
Make it Dairy Free
If you're avoiding dairy, a simple substitute for nut milk for the standard milk will do the trick and taste just as good.
Make it Refined Sugar Free
Substitute ¼ cup of pure maple syrup or honey for the brown sugar. Then decrease milk to ⅔ cup.
I added 2 tablespoons of flaxseed meal to these for a little boost of Omegas and fiber. If you don't have any on hand or don't want to buy any - feel free to use any nut flour you have.
Meal Prep or Make Ahead
I love to make a big batch of these on Sunday and have them ready to go for my son's breakfasts, so it's one less thing to stress about. If you need to make even more, use the servings slider in the recipe card below.
These will last up to 5 days in the fridge in an airtight bag or container. I like to portion them out into reusable snack bags in the fridge for the week.
Freeze these in a freezer bag or container for up to 3 months. Just pull them out the night before you want to eat them and put them in the fridge. They should be thawed by morning.
Banana Oatmeal Bites
- 2 cups Old Fashioned Oats
- 1 teaspoon Baking Powder
- ¼ brown sugar
- 2 tablespoons flax seed meal (or nut flour)
- ½ teaspoon Cinnamon
- ½ teaspoon sea salt
- 2 very ripe bananas
- 2 eggs
- 1 teaspoon Vanilla extract
- ¾ cup 2% milk (or nut milk)
- PREPARE: Preheat the oven to 325˚ F. Spray or rub olive oil in a mini muffin pan
- COMBINE DRY INGREDIENTS: In a large bowl, whisk together oats, baking powder, brown sugar, flaxseed meal, cinnamon and salt with a whisk.
- COMBINE WET INGREDIENTS: In a separate, medium-sized mixing bowl, mash the bananas using a fork or potato masher until only small lumps remiane. Whisk in the eggs and milk until thoroughly combined.
- COMBINE ALL INGREDIENTS: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined and there are minimal lumps.
- BAKE: Scoop 1 heaping tablespoon of oat mixture into each greased mini muffin opening. Bake muffins for 15 minutes or until center is cooked through.
- SERVE: Remove from the oven and allow to cool completely before removing from the muffin tin using a spoon to loosen the edges and scoop out.
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