2cupsold-fashioned rolled oatsgluten-free as needed
1cupmashed bananaabout 2 medium ripe bananas
2egg whites or 1/3 cup liquid egg whites
2teaspoonspure vanilla extract
1cupunsweetened vanilla almond milkany milk will work
Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, cinnamon, salt and stevia.
Add mashed banana, egg whites, vanilla extract and milk to oat mixture and stir well to combine.
Fill muffin cups almost completely full with oatmeal mixture. The muffins will not rise.
Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.
These are the perfect make-ahead breakfast because they taste great cold and are easy to eat on the go.