These Wholesome Banana Baked Oatmeal Cups are the ultimate breakfast companion. Moist, naturally sweet, packed with whole grains, and just the right touch of indulgence from dark chocolate and walnuts—this is meal prep done right.
Great for busy mornings, lunchboxes, or a healthy dessert, these baked oatmeal cups blend heart-healthy oats, ripe bananas, and nutrient-rich add-ins into grab-and-go convenience. They’re kid-approved, freezer-friendly, and a tasty way to use up overripe bananas.
If you’re into my Oatmeal Chocolate Chip Cookie Bars or Apple Oat Breakfast Cake, this one will slide into your favorite Breakfast recipes with ease.
Table of Contents
Why You’ll Love This Recipe
- Naturally Sweetened: Sweet bananas and a hint of honey—no refined sugar needed!
- Meal Prep Friendly: Bake once, enjoy all week.
- Gluten-Free & Dairy-Free: Use certified oats and plant-based milk.
- Customizable: Swap mix-ins to match your cravings.
- Kid-Friendly: Tastes like banana bread in muffin form!
What you will need + Smart Substitutions
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🍌 Ripe Bananas | 2 (mashed) | Applesauce (½ cup per banana) or mashed pumpkin |
| 🥚 Eggs | 2 large | Flax eggs (2 tbsp flaxseed + 6 tbsp water) |
| 🥛 Almond Milk | 1 cup | Oat, soy, dairy, or cashew milk |
| 🍯 Honey | ¼ cup | Maple syrup, agave syrup, or date syrup |
| 🥣 Rolled Oats | 2 cups | Quick oats (less texture), oat flour (dense texture) |
| 🥄 Baking Powder | 1 tsp | ½ tsp baking soda (for fluffier texture) |
| 🧂 Cinnamon | ½ tsp | Pumpkin pie spice or nutmeg (¼ tsp) |
| 🍶 Vanilla Extract | 1 tsp | Almond extract or omit |
| 🍫 Dark Chocolate Chips | ¼ cup | White chocolate, raisins, or blueberries |
| 🌰 Chopped Walnuts | ¼ cup | Pecans, almonds, sunflower seeds (nut-free option) |
Step-by-Step Instructions with Tips
Preheat and Prep
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
Tip: Silicone muffin molds work great and make cleanup a breeze!
Mix Wet Ingredients
In a large bowl, mash the ripe bananas thoroughly. Whisk in:
- 2 eggs
- 1 cup almond milk
- ¼ cup honey
- 1 tsp vanilla extract
Mix until smooth and evenly combined.
Tip: Overripe bananas bring extra sweetness and moisture—don’t toss them!
Add Dry Ingredients
Stir in:
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
Mix well until all the oats are coated with the wet mixture.
Fold in Extras
Gently fold in:
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts
Optional: Add chia seeds, coconut flakes, or dried fruit for added texture and nutrients.
Portion and Bake
Divide the batter evenly among 12 muffin cups. Each cup should be about ¾ full.
Bake for 20–25 minutes, or until tops are golden and a toothpick inserted comes out clean.
Tip: Rotate the muffin tray halfway through for even browning.
Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Serve warm for melty chocolate bites, or cool completely for easy storage.
Topping and Mix-In Ideas
Want to get creative? Try these delicious variations:
- Peanut Butter Drizzle – after baking, drizzle with melted nut butter.
- Blueberry Banana – swap chocolate for ½ cup fresh blueberries.
- Coconut Banana – add ¼ cup shredded coconut and a pinch of nutmeg.
- Nut-Free – use pumpkin seeds or omit nuts entirely.
Nutritional Information (Per Cup – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Sugars | 6 g |
| Fiber | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 1.5 g |
| Sodium | 95 mg |
Based on 12 servings and standard dark chocolate chips.
Storage & Reheating Tips
Refrigerator:
- Store in an airtight container for up to 5 days.
Freezer:
- Freeze muffins in a single layer, then store in a freezer-safe bag for up to 2 months.
Reheat:
- Microwave for 15–20 seconds per muffin.
- Warm in a 300°F oven for 5 minutes for a fresh-baked texture.
What to Serve with Wholesome Banana Baked Oatmeal Cups
- Greek Yogurt: Plain or vanilla for a creamy dip.
- Fresh Berries: Strawberries or blueberries for tartness.
- Coffee: A bold brew to complement the sweetness.
- Herbal Tea: Chamomile or vanilla for warmth.
- Smoothie: Mango or berry for a nutrient boost.
FAQs
Can I make vegan baked oatmeal cups?
Yes—just use flax eggs and plant-based milk like almond, oat, or soy.
Can I use steel-cut oats for oatmeal cups?
Not for this recipe. Steel-cut oats require longer cooking times and a different liquid ratio.
How do I prevent the baked oatmeal cups from sticking?
Use non-stick spray or parchment liners. Let them cool slightly before removing from the pan.
Are baked oatmeal cups good for toddlers?
Absolutely! Just ensure there are no large nut pieces and reduce or omit chocolate if needed.
Can I add protein powder to my oatmeal cups?
Yes—add 1 scoop (about 20–25g), and reduce oats by ¼ cup to maintain texture.
Banana Baked Oatmeal Cups
Equipment
- 12-cup muffin tin
- Paper liners or cooking spray
- Large mixing bowl
- Whisk or fork (for mixing wet ingredients)
- Spatula (for stirring and folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Fork or potato masher (for bananas)
Ingredients
- 2 ripe bananas mashed
- 2 large eggs
- 1 cup almond milk
- ¼ cup honey
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, combine mashed bananas, eggs, almond milk, honey, and vanilla extract, mixing until smooth.
- Stir in rolled oats, baking powder, and cinnamon until fully incorporated.
- Fold in chocolate chips and chopped walnuts, then divide the mixture evenly among the muffin cups.
- Bake for 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes before transferring to a wire rack; serve warm or store for later.
These Wholesome Banana Baked Oatmeal Cups are the perfect balance of healthy, hearty, and oh-so-delicious. They bring together the sweet warmth of bananas, the richness of oats, and just enough chocolatey indulgence to make every bite satisfying.
They’re easy to whip up, endlessly customizable, and perfect for those who want a nutritious breakfast that doesn’t sacrifice flavor or convenience (like the Breakfast Peanut Butter Oatmeal Bars). Whether enjoyed fresh out of the oven or pulled from the freezer on a busy weekday, they’re bound to become a staple in your kitchen.
Ready to elevate your breakfast game? Grab those ripe bananas and let’s bake! 🍌✨
