Banana Baked Oatmeal Cups
Made with rolled oats, ripe bananas, a little brown sugar, and a pinch of cinnamon, these baked oatmeal cups are a handheld version of a bowl of oatmeal. Whip these up on a weekend and you’ll have healthy breakfasts and snacks ready to grab and go whenever you or the family need them.
If you haven’t noticed yet, I love baked oatmeal. Be it banana, strawberry, peach, or apple flavor, baked oatmeal is one of my favorite make-ahead breakfasts as it keeps well in the fridge or freezer, and is incredibly versatile, inexpensive, and easy to make! While I typically make baked oatmeal in a baking dish and slice it into individual portions, making baked oatmeal in muffin cups is a great way to pre-portion the oatmeal before baking and the muffin shape helps to make it much more kid-friendly too.
How to Make Baked Oatmeal Cups
To make these banana baked oatmeal cups you’ll begin by mixing the dry ingredients.
- Rolled Oats: It is best to use rolled oats or old-fashioned rolled oats for baked oatmeal cups as steel-cut oats and quick-cooking oats will not mix well into the batter or cook evenly.
- Ground Cinnamon: A sprinkle of cinnamon adds a touch of flavor and sweetness, but you could omit it if you’re not a fan.
- Baking Powder and Salt: Some baking essentials to balance out texture and flavor.
Once the dry ingredients are mixed, combine the wet ingredients.
- Mashed Banana: For the best results, ensure that your bananas are ultra-ripe for this recipe; the browner the better!
- Brown Sugar: Although technically a dry ingredient, sugar is best mixed with the wet ingredients to ensure it’s well incorporated. I used a bit of brown sugar in this recipe to lightly sweeten the oatmeal cups, however, you could omit it completely to create a naturally sweetened oatmeal cup or swap it for maple syrup if you prefer.
- Eggs: Eggs help to bind the oatmeal cups, however, if you’re allergic or would prefer to make the recipe vegan you can certainly use two chia or flax “eggs” instead.
- Milk: I used cow’s milk in my recipe, but any plain and/or unsweetened plant-based milk will also work.
- Vanilla Extract: Add a touch of vanilla for a final boost of flavor!
Once the dry and wet ingredients are mixed you’ll combine them to create a batter, then evenly divide it across a muffin tin, and then transfer it to the oven to bake until golden brown.
How to Make Oatmeal Cups Gluten-Free or Dairy-Free
Have allergies or dietary restrictions? No problem, oatmeal cups can easily be adapted to suit your personal dietary needs.
To make the oatmeal cups gluten-free, be sure to use certified gluten-free oats. While oats are inherently gluten-free, they are often cross-contaminated in productions, however, certified gluten-free options are readily available.
To make the oatmeal cups dairy-free, simply use almond milk or a non-dairy milk alternative instead of cow’s milk and grease the muffin tin with an oil-based cooking spray instead of butter.
Can I freeze baked oatmeal cups?
Baked oatmeal cups store well in the freezer for up to 3 months. Once baked, simply remove them from the muffin tin, transfer them to a baking rack to cool to room temperate, then add them to an airtight container or bag or wrap individually and then transfer them to the freezer.
How many calories are in baked oatmeal cups?
The exact calorie content of a baked oatmeal cup will depend on the recipe used and the number of oatmeal cups that are made. These particular banana oatmeal cups contain 140 calories per serving, 25 grams of carbohydrates, 5 grams of protein, and 1 gram of fat. Considering the typical serving size for rolled oats is a 1/2 cup, an average serving size would be 2 oatmeal cups.
More Healthy Baked Oatmeal Recipes:
These baked oatmeal cups are a great meal prep idea for healthy breakfasts and snacks. Feel free to add a handful of chocolate chips, shredded coconut, chopped nuts or berries for extra flavor!
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mashed ripe banana, roughly 2-3 bananas
- 1/3 cup brown sugar
- 2 eggs
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F and line a muffin pan with muffin liners or grease a muffin tin with butter or cooking spray.
- In a medium bowl, add the rolled oats, ground cinnamon, baking powder and salt and stir to combine.
- In a large bowl, add the mashed banana, brown sugar, eggs, milk, and vanilla extract and whisk until well combined.
- Transfer the dry ingredients to the wet ingredients and gently fold together until well incorporated.
- Divide the mixture evenly across a muffin tin, the batter should easily make 12 oatmeal cups, and transfer the muffin tin to the oven to bake for 25 minutes until golden brown.
- Once the oatmeal cups have baked, remove them from the oven and allow them to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely.
- The oatmeal cups can be served immediately or added to an airtight container, plastic bag, or individually wrapped and stored in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, once thawed, simply warm the oatmeal cups in the microwave for 1-2 minutes.
- Serving Size: 1 oatmeal cup
- Calories: 140 calories
- Sugar: 9 grams
- Fat: 1 gram
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 5 grams
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