This post may contain affiliate links, read my disclosure policy for details.
Packed full of oats, bananas, and chocolate chips, these Banana Baked Oatmeal Cups are going to be your new favorite recipe. Perfect for both kids and adults, you’ll want to make a big batch every week. They’re perfect for breakfast or as a snack.
Made with simple pantry staples, these easy banana baked oatmeal cups are full of flavor. They are so quick and easy to make, making for a great make-ahead breakfast and or as an on-the-go snack. They’re also freezer-friendly so you can make a large batch at once!
If you’re looking for more simple and delicious breakfast recipes try my Chocolate Overnight Oats, Baked Chocolate Oatmeal or my Apple Cinnamon Baked Oatmeal Cups. They’re so tasty and the whole family loves these recipes.
Why You’ll Love These Baked Oatmeal Cups
- Made with wholesome ingredients. These oatmeal cups are made with wholesome everyday ingredients that you might already have in your pantry!
- They’re easy to make. All you have to do is mix everything together in a bowl and then bake the oatmeal mixture in a muffin tin.
- It’s delicious. You can’t go wrong with bananas with chocolate chips! Your family will love it.
Banana Baked Oatmeal Ingredients
- Eggs: you’ll need eggs to help the oatmeal cups bind together better.
- Cane sugar: while I use organic cane sugar, you can substitute with brown sugar instead.
- Coconut oil: I love using coconut oil as it’s full of good-for-you fatty acids.
- Bananas: the bananas add sweetness and moisture. Make sure they’re ripe.
- Coconut milk: you can also use any milk of your choice if you don’t have coconut milk.
- Vanilla: you only need a bit for some flavor.
- Old fashioned oats: you can also use quick-cooking oats or a mix of both.
- Baking powder: make sure the baking powder has not expired.
- Salt: just a bit!
- Mini chocolate chips: the smaller chips fit perfectly on the oatmeal cups.
How To Make Baked Oatmeal Cups
- Prepare the equipment: Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
- Combine the wet ingredients: In a large mixing bowl add eggs and sugar. Whisk to incorporate. Add coconut oil, milk, mashed bananas, vanilla. Whisk to incorporate.
- Combine the dry and wet ingredients: In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Add 1 Tbsp of chocolate chips. Mix all to incorporate.
- Scoop the mixture: Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 muffin cups. Sprinkle remaining chocolate chips on top of each muffin.
- Bake the oatmeal cups: Bake for 20-25 minutes or until lightly golden and puffed. Let them cool in the muffin/cupcake pan for 20 minutes. Then gently run the spatula along the side of each cavity to loosen up the cups.
Tips to Make these Chocolate Chip Oatmeal Muffins
- You can serve these banana baked oatmeal cups warm or cooled.
- Keep the oatmeal cups refrigerated for a few days in an airtight container or freeze for up to a month.
- Feel free to use a paper cupcake liner or a silicone liner to make removing the oatmeal cups easier.
- Depending on the size of your bananas, you’ll need about 2 to 3 of them to make 1 cup.
- If you want this to be healthier, you can reduce or leave out the chocolate chips.
- I highly recommend letting the banana oatmeal cups cool in the muffin tins for 20 minutes. When the oatmeal cups cool, they will firm up so they don’t fall apart.
- Spread some jam or peanut butter over the oatmeal cups before serving for another way to serve it.
- Feel free to add some chopped nuts or seeds to the mixture.
Frequently Asked Questions
When stored in an airtight container, these oatmeal cups last for 3 days in the fridge. You can reheat them in the microwave or enjoy them straight from the fridge.
You can definitely freeze these oatmeal cups. Place them in an airtight container or ziplock bag, and you can then store them in the freezer for up to 3 months. Reheat in the microwave when ready to eat.
I do not recommend using steel cut oats as the texture will not be the same. Use old fashioned oats. You can also use quick-cooking oats or a mix of both.
If you don’t have a muffin tin, you can bake the oatmeal mixture in a baking dish. Spread the oatmeal mixture evenly and bake for around 20 to 25 minutes or until the mixture has set. The cooking time will depend on how deep or large your baking dish is. You can then cut them into bars once they’ve cooled to room temperature.
More Easy Breakfast Recipes to Try
- Raspberry Chia Seed Pudding
- Cinnamon Apple Crumb Cake
- Avocado Toast With Egg
- Apple Pie Protein Chia Seed Pudding
- Overnight Chia Pudding
- Almond Joy Overnight Chia Pudding
I hope you enjoy all the recipes I share with you, including this delicious Banana Baked Oatmeal Cups recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and like it, please leave a star rating and comment below. Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Banana Baked Oatmeal Cups
Ingredients
- 2 large eggs
- 3 Tbsp organic cane sugar, can substitute with brown sugar
- ⅓ cup melted coconut oil
- 1 cup mashed riped bananas, about 2 large bananas
- 1½ cup coconut milk, or any milk of your choice
- 2 tsp vanilla
- 3 cups old fashioned oats, you can also use quick-cooking oats or a mix of both
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp mini chocolate chips
Instructions
- Preheat oven to 350 F. Spray 12 cavity cupcake pan with cooking spray.
- In a large mixing bowl add eggs and sugar. Whisk to incorporate. Add coconut oil, milk, mashed bananas, vanilla. Whisk to incorporate.
- In a separate bowl mix together oats, baking powder, and salt. Add into the liquid ingredients. Add 1 Tbsp of chocolate chips. Mix all to incorporate.
- Use a large ice cream scoop or ¼ cup measuring cup to divide the mixture evenly between the 12 muffin cups.
- Sprinkle remaining chocolate chips on top of each muffin.
- Bake for 20-25 minutes or until lightly golden and puffed.
- Let them cool in the muffin/cupcake pan for 20 minutes. Then gently run the spatula along the side of each cavity to loosen up the cups.
- Can be served warm or cooled.
- Keep refrigerated for a few days. Freeze for up to a month.
Notes
- You can serve these banana baked oatmeal cups warm or cooled.
- Keep the oatmeal cups refrigerated for a few days in an airtight container or freeze for up to a month.
- Feel free to use a paper cupcake liner or a silicone liner to make removing the oatmeal cups easier.
- Depending on the size of your bananas, you’ll need about 2 to 3 of them to make 1 cup.
- If you want this to be healthier, you can reduce or leave out the chocolate chips.
- I highly recommend letting the banana oatmeal cups cool in the muffin tins for 20 minutes. When the oatmeal cups cool, they will firm up so they don’t fall apart.
- Spread some jam or peanut butter over the oatmeal cups before serving for another way to serve it.
- Feel free to add some chopped nuts or seeds to the mixture.
