These Baked Oatmeal Cups with Banana are a healthy, protein-rich, grab-and-go breakfast for one. They’re a yummy, single-serve breakfast—essentially baked oatmeal recipe made in muffin tins.
If you love high-protein rolled oats recipes for breakfast, you’ll also enjoy my cottage cheese waffles or these chocolate almond butter overnight oats.
A Quick Look at the Recipe
✅ Recipe Name: Baked Oatmeal Cups
🕒 Ready In: 35 minutes
👪 Serves: 12
🧑🍳 Main Ingredients: Rolled oats, banana, milk, almond or peanut butter, eggs, and coconut oil.
📖 Dietary Info: Protein-rich with gluten-free and dairy-free options.
📌 Difficulty: Very easy - mix and bake.
Why you’ll love these baked oatmeal cups?
Whether you call them baked oatmeal muffins, baked oatmeal muffin cups, or single-serve baked oats, they’re an easy grab-and-go, healthy, nutritious breakfast or a filling snack. Mildly sweet with a soft, cake-like texture, they’re made with wholesome ingredients like rolled oats, banana, milk, coconut oil, eggs, and almond or peanut butter. They’re perfect for meal prep—store them in the fridge for quick breakfasts, anytime snacks, or after-school snack for kids. Simply reheat in the air fryer for a wonderful texture, and they also freeze and thaw beautifully.
- maria doss
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Ingredients
- Oats -This baked oatmeal cups recipe is perfect using old fashioned variety like in oatmeal waffles, since they have a hearty texture when baked. Quick-cooking oats can be used with some compromise in texture.
- Banana - As with all banana recipes, opt for a ripe banana to enhance natural sweetness.
- Egg - Adding structure, protein, and helps in binding everything together during baking.
- Almond butter - Use creamy almond butter or peanut butter, as in all almond butter recipes.
- Brown sugar - I prefer to use golden brown sugar for subtle molasses flavor.
- Coconut oil - Adds healthy fats and nutrition as in date bars or other coconut oil recipes.
- Milk - Milk contributes to softening the oats and lending a moist texture.
Substititions & Variations
- Dairy-free: Opt for almond or oat milk.
- Gluten-free: Use gluten-free oats
- No banana: Use natural, unsweetened apple sauce instead of mashed bananas.
- Double chocolate: Stir in 2 tablespoons of cocoa powder and chocolate chips into the batter.
More Healthy Oats Recipes for Breakfast
Baked Oatmeal Cups with Banana
Equipment
Ingredients
- 2 medium ripe bananas
- 2 eggs large
- ⅓ to ½ cup light brown sugar not packed (depending on the size and sweetness of the banana)
- ½ cup almond butter or peanut butter
- ¼ cup melted coconut oil not hot
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk
- 3 cups rolled oats
Toppings (optional)
- Semi-sweet chocolate chips
- Sliced almonds
- Pumpkin seeds
Instructions
- Prep. Preheat the oven to 350°F and generously spray a standard 12-cup muffin pan with cooking spray, making sure every cup is well coated.👉 I recommend skipping paper liners, as these tend to stick—greasing the pan really well works best.
- Mix wet ingredients. Place peeled bananas in a large bowl and mash until smooth. Add eggs, almond or peanut butter, brown sugar, melted coconut oil, baking powder, cinnamon and salt. Whisk until very smooth.
- Finish batter. Mix in the milk and then stir in oats.
- Transfer to muffin tin. Evenly divide the batter among the prepared muffin cups, making sure each one has a good balance of oats and liquid. Sprinkle with any desired toppings.
- Bake. Bake for 24 to 28 minutes, or until the top is deep golden in color. Transfer pan to a wire rack and cool completely.
- To remove, gently run a thin knife along the edges to loosen, then carefully lift them out of the pan. They release easily, but the oatmeal cups are tender, so handle with care.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- The batter will be liquidy -When dividing the batter among the muffin cups, ensure each cup contains both liquid and oats.
- Skip paper liners - The baked oatmeal cups tend to stick to the liners regardless, so I suggest omitting them. Instead, generously grease the muffin pan with cooking spray.
- Do not make batter ahead of time - Avoid preparing the batter ahead of time, as the oats will absorb the liquid. Whisk everything together just before baking for optimal results.
How to make baked oatmeal cups?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7: Divide the batter in a well-greased muffin pan. Top with any desired toppings and bake at 350 degrees.
Topping ideas
You can bake these oatmeal muffins plain without any toppings, but adding a few extras really elevates both the look and the flavor. Try chopped nuts like almonds or walnuts, or seeds such as pumpkin or sunflower seeds. I also love adding a few dark chocolate chips on top—they make them extra appealing for kids. You can even finish them with a slice or two of thinly sliced banana or strawberry.
Storage Instructions
- Refrigerator - Bake and let cool the oat cups completely and store in the refrigerator for a week for a sweet breakfast treat. Reheat in the microwave for 20 to 30 seconds, bake in a 350°F oven for 5-6 minutes or in a preheated 300°F air fryer for 3 to 4 minutes.
- Freezer - Store the baked oatmeal cups in a freezer-safe zipper bag for up to 2 months. When ready to enjoy, simply take out as many as you need and let them thaw at room temperature for about 30 minutes. Alternatively, follow the reheating instructions provided earlier, adding an extra minute for thorough warming.
Frequently Asked Questions
Yes! They are a nutritious, wholesome alternative to traditional breakfast muffins. They’re made with whole grains from rolled oats and healthy ingredients like milk, eggs, nut or almond butter, and coconut oil. These ingredients provide a good dose of protein and healthy fats, helping you stay full longer. Compared to traditional muffins, which are often made with refined flour, butter or oil, and high amounts of sugar, baked oatmeal muffins are a much healthier option without sacrificing flavor or satisfaction.
They often stick because their batter contains more liquid than traditional muffins—rolled oats absorb a lot of moisture as they cook. This extra moisture can reduce the effectiveness of paper liners, causing the muffins to cling. To prevent sticking, it’s best to use a non-stick muffin pan and generously grease each cup with cooking spray. Also, allow them to cool completely before removing them from the pan, as this helps them set and reduces the risk of breaking.
Yes! You can substitute the two mashed bananas with about ¾ to 1 cup of unsweetened applesauce. This keeps the oatmeal cups moist while still adding natural sweetness.
I love reheating in the air fryer because it’s quick and perfect for just one or two servings. Unlike the microwave, which can make them soft and soggy, the air fryer gives the exterior a delicious, slightly crispy crust while keeping the inside tender. To reheat, preheat your air fryer to 300°F and warm the oatmeal cups for 3–4 minutes.
Rolled or old-fashioned oats are the best choice for baked oatmeal cups. Quick-cooking oats tend to become too soft and mushy during baking, while steel-cut oats are too hard and don’t soften enough in the short baking time. Using rolled oats gives the perfect texture—soft, tender, and slightly chewy.
🍌 Got more ripe bananas? Try my mini banana muffins or the banana overnight oats.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
