This recipe was created in partnership with our friends at Organic Valley.

Make breakfast a breeze with baked oatmeal cups.

School is (or is about to be) back in session, which is hard to believe, and…it also means that baby Hassing will be here next month! Currently feeling a bit nervous, overwhelmed, AND excited as I’m about to enter the world of parenthood! But this post isn’t about me and my pregnancy, it’s about sharing a delicious recipe that will make mornings and lunch-packing a breeze. If you’re a parent of school-aged kids, you might be trying to come up with a list of easy breakfast options as well as healthy lunchbox additions that you and your kids can enjoy. So today I’m sharing a recipe that can be used for both breakfast and lunch (and also for a mama-to-be freezer prep)! These Zucchini Banana Baked Oatmeal Cups are the perfect option when it comes to easy, healthy, and delicious! And they’re not just for kids as they make perfect prep-ahead food for adults, too. The oatmeal cups are made with a combination of real food ingredients including rolled oats, yogurt, ripe banana, eggs, a little maple syrup, zucchini, walnuts, chocolate chips, and coconut flakes. They’re perfect to make on the weekends for an easy grab-and-go breakfast, healthy lunchbox addition or to enjoy as a tasty afternoon snack.

Enjoy them warm right out of the oven or you can prep them ahead for a quick breakfast option throughout the week.

Zucchini Banana Baked Oatmeal Cups can be served warm or cold. They’re great for prepping ahead because they keep well in the fridge for up to 1 week and they freeze well, too. My freezer is stocked! I personally like to reheat one and slather it with a bit of nut butter. My husband, on the other hand, grabs one straight out of the fridge on his way out the door for work. Either way, you’ll love the ease and tastiness of these Zucchini Banana Baked Oatmeal Cups. [adthrive-in-post-video-player video-id=”IfFVE8BN” upload-date=”2020-07-17T01:17:33.000Z” name=”Zucchini Banana Baked Oatmeal Cups” description=”A healthy and easy grab-and-go breakfast option for your busiest mornings! These Zucchini Banana Baked Oatmeal Cups are quick to make, meal prep friendly and great for kids & adults.” player-type=”default” override-embed=”default”]

Sneaking in the veggies!

Jess and I do our best to sneak veggies into our recipes wherever and whenever we can. Zucchini is a great veggie to sneak into recipes because it really doesn’t have much flavor. And while you’re not consuming an entire serving of veggies when you enjoy one of these oatmeal cups, it all adds up. The more we can sneak veggies into our recipes, the easier it is for you to sneak them into you and your family’s diet.

Made with calcium-rich yogurt

This recipe is made possible thanks to Organic Valley Grassmilk Yogurt, Organic Valley Eggs and Organic Valley Butter. All of these items are staples in my fridge! From Organic Valley: In addition, if you’re looking for an incredibly easy lunchbox addition for your kids, you’ll want to try the Organic Valley Grassmilk Kids Yogurt which comes in both individual containers or tubes!

It’s time to make a batch of these Zucchini Banana Baked Oatmeal Cups and as always, we’d love to hear from you in the comments below if you give this recipe a try!

If you love this recipe…you’ll also want to try our Apple Cinnamon Breakfast Oat Cookie recipe.  Pin now to make later!

  • For egg-free option, substitute flax eggs. (1 egg = 2 Tbsp. flax meal + 6 Tbsp. water +  10 minutes to set). You could also use Bob’s Red Mill Egg Replacer.
  • For nut-free option, omit the walnuts. *Store muffins in the fridge in a sealed container for up to 1 week or in the freezer for up to 3 months. This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you. This post may contain affiliate links which won’t change your price but will share some commission. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!