Peach Cobbler Baked Oatmeal Cups

Ingredients

• 1 ripe banana 1/2 cup (120 g) mashed
• 180 g diced peach from about 1 large peach, plus 12 thin wedges from another peach for topping
• 150 g rolled oats old-fashioned
• 240 g Greek yogurt nonfat, 2%, or whole milk
• 85 g honey or maple syrup
• 1 large egg
• 1.5 teaspoon vanilla extract
• 0.5 teaspoon cinnamon plus 1 pinch nutmeg, optional
• 1 teaspoon baking powder
• 50 g pecans chopped, or sliced almond

Directions

Mash and whisk: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan. Mash 1 ripe banana in a large bowl. Add 240 g Greek yogurt, 85 g honey, 1 large egg, and 1.5 teaspoon vanilla extract, then whisk until smooth. Add the dry ingredients: Stir in 150 g rolled oats, 0.5 teaspoon cinnamon, optional pinch of nutmeg, and 1 teaspoon baking powder until no dry oats remain. Fill the muffin pan: Fold in 180 g diced peach (leave the skin on). Divide the batter evenly between the muffin cups, filling each almost to the top. Top with a peach slice and chopped pecans, gently pressing them into the batter. Bake and cool: Bake at 375°F (190°C) for 25 minutes, or until lightly golden. Cool in the pan for 30–40 minutes, then loosen with a small knife and lift out. The cups firm up as they cool. Warm refrigerated cups in the microwave for 15 seconds, if you like.

Substitutions

• Banana → 1/3 cup unsweetened applesauce or pumpkin purée.
• Peaches → Nectarines, sweet apricots, thawed frozen peaches, or well-drained canned peaches.