Banana Baked Oatmeal Cups

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These easy banana baked oatmeal cups taste like banana bread and make for a portable breakfast option! Plus they 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. Sometimes I’m in a huge rush in the morning because I’ve been busy getting Olivia ready for the day (or squeezed in a quick AM workout) and I need something that I can grab and eat at my desk.

That’s where baked oatmeal cups come in! They’re the perfect breakfast solution, especially for all of my oatmeal fans! They look like muffins, but don’t let the shape fool you. They’re denser and chewier then muffins because there’s no flour involved. They literally taste like oatmeal in the shape of a muffin.

Overhead photo looking down at a plate with 3 banana baked oatmeal cups.

Why You’ll Love This Recipe

  • Perfect for meal prep. You can make one big batch and keep them in your fridge for a week or freezer for up to 3 months.
  • Portion control. They’re pre-portioned so there’s built-in portion control!
  • Easy to reheat. I like to reheat them in the toaster oven but a normal oven or microwave works as well! (Or you can eat cold!)
  • Portable. Easily take these oatmeal cups on the go!
Ingredients measured out to make banana baked oatmeal cups: oats, banana, egg whites, walnuts, raisins, almond milk, cinnamon, vanilla, baking powder, stevia, coconut oil and sea salt.

Ingredients Needed

  • old fashioned oats – make sure you grab certified gluten-free if needed! I like using Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
  • cinnamon – pairs perfectly with the banana flavor.
  • sea salt – brings all the flavors together.
  • baking powder – helps the oatmeal cups to rise just a little.
  • egg whites – you can also just use 2 large eggs.
  • melted coconut oil – melted butter works as well!
  • vanilla extract – a flavor enhancer.
  • liquid stevia – you can also substitute 1 packet of powdered stevia or use a natural sweetener like maple syrup.
  • bananas – you’ll need about 2 medium bananas mashed up.
  • almond milk – my go to is unsweetened vanilla almond milk. You can make your own almond milk or just use whatever milk you have on hand!
  • walnuts – bananas and walnuts just go together! Add a bit of crunchy texture to your oatmeal cups. Feel free to sub out for your favorite nut of choice, I bet pecans would be just as delicious!
  • raisins – a boost of sweetness in each bite! Look for unsweetened raisins or raisins that are only sweetened with fruit juice. Cranberries, goji berries, dried cherries, dates, figs or dried blueberries would all make for good alternatives to the raisins if preferred or needed.
Side by side photos of a muffin tin with banana oatmeal cups topped with raisins, before and after being baked.

How to Make Banana Oatmeal Cups

For starters, I highly recommend using silicone liners. They make it really easy to get the baked oatmeal cups out of the muffin tin!

When you’re ready to make the banana oatmeal cups, preheat your oven to 350ºF and either spray your 12-cup muffin pan with cooking spray, use paper liners or use the silicone liners I mentioned above! You’ll also want to gather your ingredients and two mixing bowls.

To start, mix together the oats, salt, baking powder and cinnamon. In the other bowl, mash up your bananas and then add the egg whites, vanilla, coconut oil and stevia and mix until they’re nicely combined.

Add the dry ingredients into the wet ingredients and mix everything up to combine again. Pour in your almond milk and incorporate it into the mixture, and then gently fold in your walnuts and raisins.

Scoop the mixture evenly into your muffin tin and bake for 30-35 minutes. You’re looking for the center of each cup to be set, not jiggly and you want a toothpick to come out clean!

pro tip!
Make sure your milk and egg whites are at room temperature, otherwise your coconut oil with solidify when combining all of the ingredients. 
A close up of banana baked oatmeal cups on a wire rack.

How to Serve Oatmeal Cups

While they do taste good at pretty much any temperature, I think they’re best served warm. To reheat from the fridge, I like to cut the baked oatmeal cup in half and place in my toaster oven so it gets a little crisp. You can also wrap the baked oatmeal cup in a paper towel and reheat in the microwave for 30-60 seconds or until warm. If frozen, take the cup out of the freezer and place in the fridge overnight to thaw, then reheat as normal the next morning. Another option is to wrap the frozen cup in a paper towel and thaw in the microwave.

Once the baked oatmeal cups are warm I like to spread a little nut butter on top and enjoy! I usually eat 1-2 for breakfast, depending on how hungry I am.

How to Store Oatmeal Cups

Store them in an airtight container in the refrigerator or freezer. For freezing, I usually put them in a ziplock bag made specifically for the freezer or a Stasher bag. These oat cups will last up to a week in the refrigerator and up to 3 months in the freezer.

Two banana baked oatmeal cups stacked on a small plate. The top oatmeal cup has a bite taken out of it.

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Banana Baked Oatmeal Cups

5 from 12 votes
These easy banana baked oatmeal cups taste like banana bread and make for a portable breakfast option! Plus they can easily be customized with different mix-ins!
cropped-banana-baked-oatmeal-cups-overhead.jpg
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9

Ingredients

  • 2 cups old fashioned oats
  • 2 teaspoons cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • cup egg whites
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 6 drops liquid stevia OR 1 packet of powdered stevia OR ⅓ cup maple syrup
  • 2 medium bananas, mashed
  • 1 ½ cups unsweetened vanilla almond milk
  • ¼ cup chopped walnuts
  • ½ cup raisins

Instructions
 

  • Preheat oven to 350°F and spray one 12-cup muffin pan with cooking spray or use paper or silicone 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.
    Banana baked oatmeal in a glass mixing bowl. Raisins and walnuts have been added to the bowl but not yet mixed in. A wooden spoon rests in the bowl.
  • Scoop mixture evenly into muffin cups.
    Banana baked oatmeal cup batter in a muffin tin prior to baking.
  • 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 for 5-7 days or in the freezer for up to 3 months.
    Banana baked oatmeal cups in a muffin tin after baking.
  • Reheat them in the toaster oven or microwave when you're ready to eat. If 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 enjoying.

Notes

  • Egg whites: You can replace the egg whites with 2 large eggs. 
  • Mix-ins: Feel free to switch up the mix-ins if desired. You could try chopped almonds instead of walnuts and/or dried cranberries or chocolate chips instead of the raisins. 

Nutrition

Serving: 1cup Calories: 173kcal Carbohydrates: 29g Protein: 4g Fat: 5g Fiber: 4g Sugar: 11g
Course: Breakast
Cuisine: American
Keyword: banana baked oatmeal cups

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    52 comments
    1. Ashley
      December 24, 2021 AT 11:23 am

      5 stars
      I just made these in advance to have a healthier option for our Christmas Brunch. I am so glad I did! I just bit into one and it’s so incredibly creamy and moist inside and just the right amount of sweetness. I’m sure they’re going to be a hit tomorrow morning!

    2. Carolyn
      December 20, 2021 AT 8:04 am

      5 stars
      These muffins are easy to make vegan and very good! Thanks for this recipe and all your others!

      1. Brittany Mullins
        December 20, 2021 AT 11:26 pm

        Happy to hear you enjoyed these banana baked oatmeal cups, Carolyn! Thanks so much for the review. I really appreciate it!

    3. 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. 🙂

    4. 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!

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

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