Baked oatmeal cups are the best kind of breakfast warm, chewy, and made from ingredients you probably already have. They’re great for grab-and-go mornings, easy to freeze, and super kid-friendly. I make a batch on Sunday and we eat them all week long.
Table of Contents
Why You’ll Love These
- Just one bowl and basic pantry ingredients
- Naturally sweetened with banana
- Freezer-friendly for meal prep
- Customizable with different mix-ins
- Great for breakfast, snacks, or lunchboxes
Ingredients
- 2 ripe bananas (mashed)
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/2 cup milk (any kind)
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup chocolate chips
How to Make Oatmeal Cups
- Prep: Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- Mix: In a large bowl, whisk bananas, eggs, honey, milk, and vanilla. Stir in oats, baking powder, cinnamon, and salt. Fold in chocolate chips.
- Fill: Divide evenly into 12 muffin cups.
- Bake: Bake for 20–25 minutes, until set and lightly golden.
- Cool: Let cool in the pan for 5 minutes, then transfer to a rack.
Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer, then store in a zip-top bag for up to 2 months.
- Reheat: Microwave for 30–40 seconds or warm in a toaster oven.
Flavor Variations
- Blueberry Almond: Swap chocolate chips for fresh blueberries and add 2 tbsp sliced almonds.
- Apple Cinnamon: Add 1/2 cup diced apples and a pinch more cinnamon.
Tips
- Use silicone muffin liners to avoid sticking.
- Let them cool fully before freezing.
- Use dairy-free milk for a vegan-friendly version (swap eggs for flax eggs).
Nutrition (Per Cup)
Approximate: 130 calories | 4g fat | 18g carbs | 3g protein
Final Thoughts
Baked oatmeal cups make busy mornings easier. They’re sweet, soft, and packed with feel-good ingredients. Whether you’re rushing out the door or need a midday snack, these little cups are a simple, healthy win.
Banana Chocolate Chip Baked Oatmeal Cups
These banana chocolate chip baked oatmeal cups are a perfect make-ahead breakfast or snack. Made with pantry staples and naturally sweetened with banana and honey, they’re meal-prep friendly, freezer-safe, and kid-approved.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, whisk together mashed bananas, eggs, honey, milk, and vanilla. Stir in oats, baking powder, cinnamon, and salt. Fold in chocolate chips.
- Divide the mixture evenly into 12 muffin cups.
- Bake for 20–25 minutes, until set and lightly golden on top.
- Let oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use silicone muffin liners to prevent sticking. Let oatmeal cups cool fully before freezing. For a dairy-free version, use non-dairy milk and flax eggs. Try other mix-ins like blueberries, apples, or almonds to change up the flavor.