While it’s a bit of a tongue twister, Baked Banana and Berry Breakfast Cups (say that 5 times fast), this is a true recipe mash-up in its title and concept.

You probably have all the ingredients on hand (who cares if it’s well past breakfast? It’s a terrific snack!) You might think that 1 teaspoon of honey is a typo – surely, it needs more sweetner than that? Turns out no – the ripe banana provides so much natural sweetness!

I added in some ginger (which gave it a great kick) and a cup of frozen berries. It makes 4 servings at a time so it’s totally worth turning on the oven.

This is is similar my Baked Oatmeal Squares, another favorite in our household for breakfast and snacks.

So, it was no surprise that this was hit with my daughter – I even got away with serving it to her as dessert.

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Baked Banana & Berry Breakfast Cups

• Author: Deanna Segrave-Daly
• Yield: 4 servings

Ingredients

• 2 medium bananas, mashed
• 2/3 cups low fat or nonfat milk
• 1 egg
• 1 teaspoon honey or maple syrup
• 1/8 teaspoon almond extract (or 1/4 teaspoon vanilla extract)
• 2/3 cup oats
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon baking powder
• Dash of salt
• 1 cup of frozen or fresh berries
• Fresh berries for garnish, optional

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together bananas, milk, egg, honey and almond extract.
3. In a separate bowl, mix together oats, cinnamon, nutmeg, ginger, baking powder and salt.
4. Pour into banana mixture and stir well. Fold in berries.
5. Spray 4 (5 ounce) ramekins with cooking spray. Place ramekins on a baking sheet. Pour mixture into each ramekin.

   Bake for 40 – 45 minutes or until centers test clean.

6. Let cool about 15 minutes before serving. Top with fresh berries, if desired.

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Switch up the fruit, add nuts or your favorite spices. These last in the fridge for about 5 – 7 days but I bet they get eaten before the week is up!