Baked Banana Oatmeal Cups

Healthy Baked Banana Oatmeal Cups are a grab and go version of the baked oatmeal recipe. Made with wholesome ingredients, these delicious baked oat cups are mildly sweet, ready in about 30 minutes, freezer friendly and perfect for an easy and healthy breakfast thought the week.

healthy baked oatmeal cups topped with fresh berries and seeds

If you guys remember this healthy baked oatmeal recipe, then this is a slightly modified grab-and-go version of that.

These look more like muffins, right? Think of them as a healthier muffin with all the elements of oatmeal!

It is great to be prepped in the beginning of the week, then refrigerate for quick breakfast or snack. Reheat in the microwave for a few seconds to warm them up. They freeze and thaw beautifully, too!

Baked Banana Oatmeal Cups are

  • Easy
  • Freezer friendly
  • Gluten-free (use gluten free oats)
  • Breakfast or healthy snack anytime
  • Soft & tender
  • Pre portioned <— built in portion control
  • Portable

Main ingredients:

Oats – This recipe works with old fashion oats and not other kinds like steel cut or quick cooking oats. Use gluten free oats for a gluten free option.

Banana – Select a ripe banana which helps in adding natural sweetness

Egg – For structure and added protein

Almond butter – Creamy, smooth almond butter or peanut butter

Brown sugar – Golden brown sugar for sweetness

Coconut oil – Melted liquid coconut oil (not hot)

Milk – Milk helps in softening the oats and gives the moist texture

A muffin pan with baked oat cups garnished with fresh berries

How to make oatmeal cups?

Whisk mashed banana, melted coconut oil, almond butter, brown sugar and eggs in large bowl, until smooth and creamy. Whisk in milk and then stir in all dry ingredients, until well combined.

Divide batter into a well greased muffin pan, top with your favorite toppings and bake until deep golden. Cool completely on a wire rack.

Expert tips:

The batter will be liquidy – When you divide the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each of 12 cups.

Skip paper liners – The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.

Do not make oatmeal batter ahead of time- The oats will soak up all the liquid! Whisk it all together, then bake right away.

Old fashioned Oats – This recipe works with old fashion oats and not other kinds like steel cut or quick cooking oats. Use gluten free oats for a gluten free option.

Ground cinnamon – Ground cinnamon is the only flavoring used here. Vanilla extract / Ground Nutmeg (for some Fall vibes) can be used if desired.

Banana – Select well ripened bananas and mash them well before using, This is one of the main sweetener for the recipe.

Almond or Peanut butter – Creamy almond butter or peanut butter may be used (I recommend staying away from sun butter, since it makes the baked oatmeal cups, green when baked)

Eggs – Eggs are main binding ingredient and it does not matter if they are at room temperature or cold. Use flax eggs for Vegan/Vegetarian option.

Coconut Oil – Melted (not hot) coconut oil or melted butter may be used (again not hot)

Milk – Whole, reduced fat or fat free are all good options. Use dairy-free milk for a dairy free baked oatmeal recipe.

Brown sugar – Golden or light brown sugar is recommended.

Sliced Almonds – Sliced almonds or chopped walnuts will be great here. More details on toppings are listed below.

Storage instructions:

Make ahead instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator for a week for easy breakfasts. Reheat in the microwave (20-30 seconds) or bake in a 350°F oven for 5-6 minutes.

To freeze – Cool baked banana oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.

Toppings:

Any of these or a combination will make a delicious topping-

  • Sliced almonds
  • Chopped Walnuts
  • Chopped toasted Pecans
  • Shredded Coconut
  • Semi sweet Chocolate Chips (highly recommended)

Frequently asked questions:

What type of oats are best for oatmeal cups?

Old fashioned oats or rolled oats are my go-to option for the oatmeal cups recipe. They are minimally processed and give a wonderful hearty texture. Quick cooking oats may be used (not recommended), but I highly suggest staying away from steel cut oats.

How long can I store baked oatmeal cups in the fridge?

They are good refrigerated for up to a week in a sealed container or zip lock bag.

How to reheat oatmeal cups in the oven?

Bake in a pre heated 350°F oven for 5-6 minutes or simply pop them in the microwave for 20-30 seconds, until warmed through.

A muffin pan with freshly baked banana oatmeal cups
A cross section of baked oatmeal cups along with more oatmeal cups on a wooden stand

More recipes with oats:

Oat Waffles <– gluten free waffles

Breakfast Cookies <— Healthiest Cookie Recipe

Chocolate Avocado Oatmeal Balls <— no bake

Instant Pot Oatmeal <— with rolled oats

Chocolate Almond Butter Overnight Oats

Instant Pot Apple Cinnamon Oatmeal <— with rolled oats

or more creative overnight oats recipes

Yield: 12 cups

Baked Banana Oatmeal Cups

Baked Banana Oatmeal Cups

Healthy Baked Banana Oatmeal Cups are a grab and go version of the baked oatmeal recipe. Made with wholesome ingredients, these delicious baked oat cups are mildly sweet, ready in about 30 minutes, freezer friendly and perfect for an easy and healthy breakfast thought the week.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Instructions

    1. Pre heat oven to 350°F and spray a standard 12-cup muffin pan with non-stick cooking spray (make sure to grease really well) and set aside (The oatmeal cups stick to the paper liners a bit regardless, so I recommend skipping them).

    2. Add all dry ingredients into a medium bowl, stir well and set aside.

    3. Add all wet ingredients (except milk) into another larger bowl and whisk until smooth. Add milk and whisk well, until well combined.

    4. Stir in all dry ingredients and mix well, until thoroughly combined.

    5. Evenly divide batter into the prepared muffin pan (the batter will be liquidy - when you divide the batter between the muffin cups, make sure you have both liquid AND oats in each) and sprinkle any toppings that you desire.

    6. Bake for 24 to 26 minutes, or until the top is deep golden in color.

    7. Transfer pan to a wire rack and cool completely.

    8. To remove - Loosen the sides with a small knife and GENTLY remove from the pan. These oatmeal cups DO NOT STICK TO THE PAN AND COME OUT EASILY, however they are very soft and need some TLC!

    Notes

    Make it Gluten-Free - Use gluten free oats

    Make ahead instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator for a week for easy breakfasts. Reheat in the microwave (20-30 seconds) or bake in a 350°F oven for 5-6 minutes.

    To freeze – Cool baked banana oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.

    Brown sugar – Golden or light brown sugar is recommended.

    Almond or Peanut butter – Creamy almond butter or peanut butter may be used (I recommend staying away from sun butter, since it makes the baked oatmeal cups, green when baked)

    Skip paper liners – The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.

    Do not make oatmeal batter ahead of time- The oats will soak up all the liquid! Whisk it all together, then bake right away.

    Old fashioned Oats – This recipe works with old fashion oats and not other kinds like steel cut or quick cooking oats. Use gluten free oats for a gluten free option.

    The batter will be liquidy – When you divide the batter between the muffin cups, make sure you have both liquid AND oats in each. Spoon batter all the way to the top of each of 12 cups.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 104mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 9g

    I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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