Banana Baked Oatmeal Cups (Print Version)
Moist, portable oatmeal cups with ripe banana, oats, and spices, topped with Greek yogurt for a nutritious breakfast.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup honey or maple syrup
04 - 1 cup milk (dairy or unsweetened plant-based)
05 - 1 teaspoon vanilla extract
06 - 2 tablespoons melted coconut oil or unsalted butter
→ Dry Ingredients
07 - 2 cups old-fashioned rolled oats
08 - 1 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon salt
→ Optional Add-ins
11 - 1/3 cup chopped walnuts or pecans
12 - 1/3 cup mini chocolate chips
13 - 1/2 cup blueberries
→ Topping
14 - 1 cup Greek yogurt (plain or vanilla)
15 - Additional sliced banana, honey, or nuts (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
02 - In a large bowl, mash the bananas thoroughly. Whisk in eggs, honey or maple syrup, milk, vanilla extract, and melted coconut oil or butter until smooth and well combined.
03 - In a separate medium bowl, whisk together old-fashioned rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix. Fold in any optional add-ins such as nuts, chocolate chips, or berries if desired.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a spoon or ice cream scoop for consistent portioning.
06 - Bake for 22 to 25 minutes, or until the centers are set and the tops are lightly golden brown. A toothpick inserted into the center should come out clean.
07 - Allow the oatmeal cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Serve warm or at room temperature, topped with a dollop of Greek yogurt and additional sliced banana, honey, or nuts if desired.
# Expert Tips:
01 -
- These cups became my weekday savior because I can grab two and eat them while walking to my car, no reheating needed
- The texture is somewhere between cake and oatmeal, which somehow makes them feel like breakfast and dessert at the same time
02 -
- I once forgot the baking powder and ended up with dense, hockey puck-like cups. Now I double-check I've added it before mixing anything else.
- These taste even better the next day, which I discovered when I made a batch Sunday and was still eating them Thursday for breakfast.
03 -
- Use a cookie scoop to portion the batter. It keeps your hands clean and ensures every cup is the same size.
- Let the batter rest for 10 minutes before baking. I noticed this makes the oats softer and more tender.