I am all about quick-and-easy, toddler-friendly snacks lately. My days go much more smoothly when my son is happy. And yummy snacks make him happy. Yummy, healthy snacks make Mommy happy 😉 Enter: Banana Raisin Oatmeal Cups.
These snacks come together very easily and are freezer friendly, which means they are a mom’s best friend. I love being able to just pull a healthy snack out of the freezer and be on our way. Sure, there are plenty of these types of items available in the freezer aisle, but nearly all of them contain too much fat, too much sugar and/or too little beneficial nutrition. Not to mention they are spendy!
I love being able to control what goes into my son’s food. Proper nutrition is so important for his little, growing self, and a little extra effort on my part will pay off big time in the long run. So worth it!
One batch of these Banana Raisin Oatmeal Cups will make nearly two weeks worth of healthy snacks (for one kid). They are also allergy friendly, as they contain no gluten (be sure to use gluten-free certified oats), dairy or nuts. I do add a touch of agave (1 tbsp, which yields 1g of added sugar per serving), but that could easily be omitted if you’d like to completely avoid added sugar.
Oli loves to have these on the go in his stroller or in the car. They have even served as breakfast on some mornings, when we have to leave early and we don’t have time to sit down for a meal. These are really easy to whip up in the morning before I make breakfast. By the time we’re done eating, they are done baking, and I can finish cleaning up the kitchen as they cool. Then, they get individually wrapped up and thrown into the freezer for a perfect grab-and-go snack! Love ’em. I hope you love them, too!
Banana Raisin Oatmeal Cups
A healthy grab-and-go snack, perfect for busy families.
- 2 tbsp ground flaxseed
- 5 tbsp warm water
- 1 cup overripe banana, mashed (~2 large ones)
- 2 tsp vanilla extract
- 1 cup unsweetened vanilla almond milk
- 1 tbsp agave
- 2 tbsp avocado oil
- 3 cups old fashioned oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt (I prefer fine, pink salt)
- 3/4 cup raisins
Preheat oven to 350F.
In a small cup, whisk together the ground flaxseed and warm water, then set aside.
In a medium bowl, whisk together the mashed banana, vanilla extract, almond milk, agave and avocado oil.
In a larger bowl, add the oats, cinnamon, nutmeg, baking powder, salt and raisins and mix together.
Add the flax and banana mixtures into large bowl with the dry ingredients, and mix until combined.
Line a muffin pan with silicone cups (or use a nonstick spray), and scoop 1/4c servings of the batter into each cup.
Bake for 30 mins or a toothpick comes out clean.