Banana Baked Oatmeal Cups
These Banana Baked Oatmeal Cups are packed full of oats, bananas, and incredibly delicious! Perfect for an easy and healthy breakfast throughout the week.
Have you ever tried baked oatmeal? Over the years I’ve shared a couple of my favorite baked oatmeal recipes like these apple cinnamon baked oatmeal cups and this blueberry version. It’s one of my favorite breakfasts that I can prep ahead of time and enjoy throughout the week.
So today I wanted to share another version – these banana baked oatmeal cups! These oatmeal cups are made with good for you ingredients and incredibly simple to throw together. This recipe also uses 2-3 overripe bananas, so it’s a great way to use up any extra bananas that you have at the end of the week.
I added some chopped walnuts to these oatmeal cups and they taste just like a slice of homemade banana bread. You can even use chocolate chips, blueberries, or just leave them plain!
How To Make These Banana Baked Oatmeal Cups
To make these oatmeal cups, you’ll start by mixing together the dry ingredients – oats, ground cinnamon, baking powder, and salt.
- Old-Fashioned Rolled Oats: The star ingredient of these oatmeal cups! I suggest using old-fashioned rolled oats and not quick oats for the best results.
- Ground Cinnamon: Feel free to leave this out, but I love the extra flavor the cinnamon adds. It also pairs perfectly with bananas!
- Baking Powder & Salt: For a little lift and to balance out the flavor.
Then you’ll whisk together your wet ingredients – milk, mashed bananas, honey, and a little bit of vanilla extract.
- Milk: you can use any kind that you have on hand. I’ve used whole milk, 2%, and even almond milk and they all work just fine.
- Mashed Banana: You’ll need 1 cup of mashed bananas which is equal to about 2-3 bananas (depending on the size). The riper the bananas the better!
- Honey: I always keep honey on hand so it’s what I used to sweeten these oatmeal cups. Feel free to swap it for an equal amount of pure maple syrup or even agave.
- Egg & Vanilla: The egg helps hold the oatmeal cups together and the vanilla adds a little flavor.
Once you’ve mixed up the wet and dry ingredients, you’ll mix the two together until well combined. As you can see from the pictures, the mixture will be a little liquidy but this normal. As the oatmeal cups bake they will absorb the moisture and firm up too.
At this point, you can mix in just about anything that you like too. I used chopped walnuts, but I’ve included some other options below.
Once the mixture is ready, just divide it between all 12 cavities of a regular muffin pan and bake the oatmeal cups for 20-25 minutes or until the tops are set and firm.
Once the oatmeal cups are done, let them cool for about 10 minutes in the pan so they’re easier to handle. Then, just transfer them to a wire rack to cool slightly before serving or cool completely and store them to enjoy later.
- Banana Walnut: Add 1/2 cup chopped walnuts
- Chocolate Chip Banana: Add 1/2 cup semi-sweet chocolate chips
- Blueberry Banana: Stir in 1 cup of fresh or frozen blueberries
- It’s best to use very ripe bananas for these oatmeal cups, the riper the better! Depending on the size of your bananas, you’ll need about 2-3 of them.
- Since these do not have much fat in them, I don’t suggest paper liners because they may stick to them. I recommend spraying the muffin pan well with nonstick cooking or greasing it before adding the mixture to the pan.
- These oatmeal cups will freeze well for up to 3 months. When you’re ready to enjoy them, just thaw them overnight in the refrigerator and warm them for 20-30 seconds in the microwave.
Banana Baked Oatmeal Cups
- 2 and 1/4 cups (225 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230 grams) mashed banana
- 3/4 cup (180 ml) milk
- 1/4 cup (85 grams) honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F (177°C). Spray each cavity of a 12-count muffin pan well with nonstick cooking spray and set aside.
- In a large mixing bowl, mix together the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Set aside.
- In a separate large mixing bowl, whisk together the mashed banana, milk, honey, egg, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until well combined.
- Evenly distribute the mixture between all 12 cavities of the prepared muffin pan. Bake at 350°F (177°C) for 20-25 minutes or until the tops of the oatmeal cups are set and firm.
- Remove from the oven and allow to cool for 10 minutes in the muffin pan. Then, carefully remove the oatmeal cups from the pan and transfer to a wire rack to cool.
- Banana Walnut: Stir in 1/2 cup (60 grams) chopped walnuts
- Chocolate Chip Banana: Stir in 1/2 cup (90 grams) semi-sweet chocolate chips
- Blueberry Banana: Stir in 1 cup (150 grams) fresh or frozen blueberries