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4.09 from 47 votes

Oatmeal and Date Breakfast Cups

Servings: 12 cups


  • 2 cups old-fashioned rolled oats
  • teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • cups milk (dairy, almond, or oat)
  • 2 ripe bananas
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup almond butter, at room temperature
  • ¾ cup pitted dates, finely chopped
  • ¼ cup hulled pumpkin seeds, plus more for sprinkling


  • Preheat the oven to 350 degrees. Generously grease a standard muffin tin or line with paper liners.
  • In a large bowl, whisk together the oats, baking powder, cinnamon, and salt. Place the bananas in a separate, smaller bowl and mash with a fork until smooth. Add the eggs to the bananas and beat until incorporated, then stir in the milk and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the dates and pumpkin seeds and mix well.
  • Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle a few pumpkin seeds on each cups. Bake for about 25 to 30 minutes, until the cups have risen slightly and are firm to the touch.
  • Cool in the pan for 15 minutes, then carefully remove and cool completely.
    The cups will keep for up to a week stored in a sealed container in the refrigerator.
    Note: This recipe was updated in November 2021.
    Copyright 2020, Lidey Heuck, All Rights Reserved