Baked Oatmeal Cups are a portable form of traditional baked oatmeal. Easily made in one bowl, they are healthy and also made using nutritious ingredients. Store them in the freezer for a wholesome grab-and-go breakfast!

two hands holding two halves of a oatmeal cup.

What are baked oatmeal cups? They are compact, portable version of the warm breakfast casserole called baked oatmeal. Mildly sweet with soft, cake-like texture, they are made using wholesome, nutritious ingredients.

They're essentially nutritious muffins with all the elements of your morning bowl of oatmeal. Prefer regular oatmeal? Try our carrot oatmeal or instant pot oatmeal or check out other oats recipes that aren't oatmeal, if your not a fan of oatmeal.

It's fantastic for meal prep at the start of the week, ready to refrigerate for quick breakfasts, snacks any time, or after-school snacks for kids, like the French toast muffins. Simply warm them up in the microwave for a few seconds when needed. Plus, they freeze and thaw beautifully!

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Why you'll love it?
Ingredients
Substititions & Variations
How to make?
Topping ideas
How to store?
Helpful tips
More breakfast recieps using banana
Baked Oatmeal Cups

Why you'll love it?

Made using healthy ingredients
Grab-and-go breakfast like the pancake muffins
Perfect kid-friendly breakfast before school
One bowl recipe
Mildly sweet
Soft cake-like texture

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.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

a hand mashing two bananas using a potato masher. — **Step 1:** Mash 2 ripe bananas.

a hand pouring coconut oil into a large glass bowl. — **Step 2:** Add brown sugar, eggs, almond butter and coconut oil.

a hand pouring white milk into a large glass bowl. — **Step 3:** Whisk and then pour in milk.

a hand whisking brown liquid in a large glass bowl. — **Step 4:** Whisk well.

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rolled oats along with brown liquid in a large glass bowl. — **Step 5:** Add oats, baking powder and salt.

baked oatmeal muffin batter in a large glass bowl. — **Step 6:** Mix until well combined.

Tip: When dividing the batter among the muffin cups, ensure each cup contains both liquid and oats.

one 6 cup metal muffin pan filled with baked oatmeal batter.

Step 7: Divide the batter in a well-greased muffin pan. Top with any desired toppings and bake at 350 degrees.

Topping ideas

Chocolate chips
Pumpkin seeds
Sliced or slivered almonds
Chopped toasted pecans or walnuts
Sliced bananas
Chopped berries

6 baked oatmeal muffins in a metal muffin pan.

How to store?

Refrigerator - Bake and let cool the baked oatmeal 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 370°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.

Helpful tips

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.

5 oatmeal cup muffins piled high on a plate.

More breakfast recieps using banana

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Baked Oatmeal Cups