Healthy? Check. Delicious? Check. Portable? Check.

All the makings for an awesome breakfast-on-the-go that keeps the waistline slim and trim. And OF COURSE! It’s food storage!

Okay. Honestly you guys… you have GOT to try these. These little gals are so tasty and so good for you, that it would almost be a crime NOT to try them. I eat these as a breakfast, a snack, and even as a dessert (if I’ve been naughty the rest of the day). It’s baked oatmeal, yes, but don’t let that deter you. I am actually not a fan of traditional baked oatmeal. And neither is Hubby. But when he tried these, he LOVED them. Now he even requests them!

They’re gluten free (in case that’s an issue for you), chock full of good-for-you ingredients, and have just enough sweetness to keep you coming back for more… and more… and more.

So give ‘em a try! I promise you’ll be happy that you did!

Chocolate Chunk Banana Baked Oatmeal Bites

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Ingredients:

• 3 cups rolled oats (old-fashioned or quick oats)
• ½ cup packed brown sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• 2 eggs (or reconstituted egg powder)
• 1¼ cups milk (or reconstituted powdered milk)
• 1 cup mashed bananas* (about 3 medium)
• 1 tsp vanilla extract
• 1 to 1½ cups semi-sweet chocolate chunks (or chips)

Directions:

1. Preheat the oven to 350 ºF. Lightly grease roughly 18 muffin cups with non-stick spray.
2. Combine the oats (note: if using old-fashioned oats, I like to lightly grind mine in a food processor for a bit), brown sugar, cinnamon, and salt in a large mixing bowl and stir together.
3. In a separate bowl, stir together the mashed bananas, eggs, milk, and vanilla.
4. Add the wet ingredients into the dry ingredients and give it a good stir until fully combined. Add the chocolate chunks and stir again. {Note: Use 1 cup of chocolate chunks for a regular amount of chocolate, or up to 1½ cups if you like it really chocolatey.}
5. Spoon the oatmeal mixture into the prepared muffin tins. (Note: These will not rise a lot–if at all–so go ahead and fill each cup at least ¾ full.)
6. Bake uncovered for about 18-20 minutes, or until oatmeal is lightly browned and starting to turn dark at the edges (and/or a toothpick inserted near the middle comes out clean).
7. Allow to cool for about 5 minutes and then remove to a cooling rack to finish cooling. Store at room temperature in an airtight container for a few days, or these are great to throw in the freezer (in a freezer baggie) and have on hand for a quick breakfast/snack/dessert. Just toss one in the microwave (on the defrost setting) for about 1 minute (or about 20 seconds on HIGH) and it’s ready to go!

Yields 16 – 18 oatmeal bites.

*Store bananas in the freezer for food storage. See tips HERE.