Banana Baked Oatmeal Cups


Easy banana baked oatmeal cups! They taste like banana bread and make for portable breakfast option that can easily be customized with different mix-ins.

I’m one of those people who wakes up hungry for breakfast no matter what I ate the night before. It’s so weird to me when people say that they were just too busy to eat or that they simply forgot — seriously, it baffles me. The funny part is that Isaac is one of those people. I guess opposites do attract. 🙂

Anyhow, back to the point. Sometimes I’m in a huge rush in the morning because I’ve gone to the gym spent all morning reading blogs and I need something that I can grab and eat at my desk. The recipe I’m sharing today is the perfect solution, especially for all you oatmeal fans out there — Baked Banana Oatmeal Cups!

Baked Banana Oatmeal Cups

They look like muffins, but don’t let the shape fool you. They’re denser and chewier than muffins because there’s no flour involved.

Baked Banana Oatmeal Cups

I tried one hot from the oven with a little almond butter and it was amazing!

I’ve also eaten one at room temp and one straight from the fridge. They’re good at pretty much any temperature (IMO) but I think they’re best served warm.

They taste just like a batch of chewy oats to me. Isaac doesn’t really eat oatmeal and he said that they remind him of kugel. I would have to agree with that as well.

Baked Banana Oatmeal Cups

5 from 5 votes
These baked oatmeal cups are just like oatmeal in the sense that you can add different mix-ins. I used bananas, raisins and walnuts but I’m sure they would be amazing with different fruits, nuts or even chocolate chips. This recipe is dairy-free and can easily be made gluten-free by making sure all your ingredients are certified gluten-free.
Baked banana oatmeal cupcakes in blue wrappers sitting in a muffin pan.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9


  • 2 cups old fashioned oatmeal
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/3 cup egg whites
  • 1 Tablespoon coconut oil, in liquid form
  • 1 teaspoon organic vanilla extract
  • 6 drops liquid stevia OR 1 packet of powdered stevia OR 1/3 cup maple syrup
  • 2 medium bananas, mashed
  • 1 1/2 cups Almond Breeze unsweetened vanilla almond milk
  • 1/4 cup walnuts OR almonds OR another nut, chopped
  • 1/2 cup raisins


  • Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
  • In a bowl, mix oats, salt, baking powder and cinnamon.
  • In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
  • Gently stir in walnuts and raisins.
  • Scoop mixture evenly into muffin cups.
  • Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Enjoy immediately or allow cups to cool and store them in the fridge or freezer. Reheat them in the toaster oven or microwave when you’re ready to eat them. When frozen take them out of the freezer and put them in the fridge the night before to thaw. Toast or microwave for a few seconds before eating in the morning.


Serving: 1cup Calories: 173kcal Carbohydrates: 29g Protein: 4g Fat: 5g Fiber: 4g Sugar: 11g


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Recipe Rating

    1. Kirsten
      September 21, 2021 AT 11:24 am

      If I wanted to make this vegan could I substitute 2 tablespoons of chia seed in 1/3 cup additional almond milk instead of the egg whites?

      1. Brittany Mullins
        September 21, 2021 AT 3:14 pm

        Yes that should be totally fine! Flax eggs should work too. 🙂

    2. Courtney
      February 17, 2021 AT 8:46 am

      5 stars
      These are amazing! It tastes like banana bread in oatmeal form. All four of my kids ages 1-7 loved these too! I’ll plan to double or triple the recipe to have extras to freeze next time.

      1. Brittany Mullins
        February 18, 2021 AT 2:15 pm

        So glad these baked oatmeal cups were a hit!! Thanks for the review, Courtney. I so appreciate it!

    3. Joyce
      October 6, 2020 AT 5:31 pm

      5 stars
      Hi! I have been following your IG for a while now and finally decided to try this recipe since I had some ripe banana that I didn’t want to go to waste! Super easy, healthy and filling breakfast on the go! Going to try the Apple Cinnamon and Blueberry Almond oatmeal cup recipes next!

      1. Brittany Mullins
        October 7, 2020 AT 9:56 pm

        Yay!! So glad these oatmeal cups were a hit, Joyce. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    4. Christie
      August 13, 2020 AT 11:34 am

      5 stars
      Added Apples instead of Raisins. Never used stevia or coconut oil when baking so I’m excited for them to come out! I beat some air into the eggs but didn’t fully whip them to soft peaks because we added baking powder to help them rise. Very easy recipe to whip up. Do the bananas need to be ripe? Mine werent mushy ripe yet.

      1. Brittany Mullins
        August 13, 2020 AT 5:31 pm

        I typically use ripe bananas as they have a bit more sweetness to them and are easier to mash up, but I’m sure yours will still turn out fine. Keep me posted on how they turn out, Christie. 🙂

    5. Amanda R
      May 19, 2020 AT 12:42 am

      5 stars
      Great recipe! These were easy to make and still tasted more special than a typical oatmeal breakfast. Husband loved them, too. I used cashews and dried cranberries because it’s all I had and they were delish!

      1. Brittany Mullins
        May 19, 2020 AT 6:30 pm

        Yay!! I’m so glad these baked oatmeal cups were a hit, Amanda! Thanks for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.



Eating oatmeal doesn’t have to be boring!



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