Banana Baked Oatmeal Cups
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Published Dec 19, 2021
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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.
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 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.
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.
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.
More Baked Oatmeal Cups
- Baked Oatmeal Cups 4-Ways
- Chocolate Chip Baked Oatmeal Cups
- Pumpkin Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal Cups
- Blueberry Baked Oatmeal Cups
- Chai Baked Oatmeal Cups
Popular Oatmeal Recipes
- Banana Bread Oatmeal
- Blueberry Baked Oatmeal
- Egg White Oatmeal
- Strawberry Banana Baked Oatmeal
- Chocolate Baked Oatmeal
- Oatmeal Chia Cookies
Be sure to check out all of the oatmeal recipes here on EBF.
Banana Baked Oatmeal Cups
Ingredients
- 2 cups old fashioned oats
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ⅓ 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.
- 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 for 5-7 days or in the freezer for up to 3 months.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I am the same way and need breakfast asap in the mornings no matter what. It also baffles me when people say they forgot to eat! I always think “what?!” haha.
Great recipe, I will have to try them.
I use almond milk to make frittata’s and scrambled eggs.
Same here- 3 eggs, egg whites, almond milk, mushrooms, peppers = easy breakfast to reheat in the morning. 🙂
Skipping meals in general baffles me. If I miss one I literally cannot function until I have food. I made something similar once and ate them crumbled over a scoop of Greek yogurt. Filling, easy, and quick. I’ll have to try your version!
Totally right there with you! When people say they didn’t eat breakfast, I’m like, you’ve gotta be kidding me! All I think about is food, much less not eat a meal!
It shows how different people are. Different metabolisms create different needs. Someone who is kind of slow in the morning, a very small, light breakfast works fine for them. Someone else who has higher energy in the morning a big breakfast high in protein will keep them more satisfied all day long. No matter what, skipping meals is not good. This recipe looks great and is a little similar to the home-made power bars I have in the oven!
I so wish I was was eating this right now instead of the lame airport breakfast that I’m currently scarfing down! I have a serious love affair with all cute baked breakfasts, this included 🙂
I made something similar to these a while ago. They were delicious! But I went a little overboard and ate them for more than just breakfast… I’ll definitely have to try these mix-ins!
As for the savory recipe with almond milk, I’ve made Martha Stewart’s Almond Curry Chicken (from Whole Living) with unsweetened, original almond milk and it was delicious! Just an idea. 🙂
http://www.wholeliving.com/133060/almond-curry-chicken
Brittany, these look AMAZING! And Galen is just like Isaac. He will literally come over for dinner and be like “I’m so hungry, I forgot to eat anything today.” I’m like “Do you have any idea how cranky I would be?!?!” 😉
I love Almond Breeze too! I’ve never been a milk drinker, so almond milk is my favorite alternative!
Almond Breeze is my milk of choice so this is perfecto 🙂 Thank you for the awesome recipe.
I love almond milk and made something almost identical last night, only I made them in bar form and they mayyyy have had some shredded coconut in them 🙂 But I also ate mine warm with almond butter smeared on top….it’s the best way to eat any oat based meal!
These look fantastic! Sometimes I really just don’t have time for a proper breakfast in the morning and having one of these to hand would be fantastic!
I don’t like bananas though… do you think I could substitute something else? Something other than applesauce? Maybe I’ll just have to test this out in my kitchen with some kind of substitution and see how it goes. Ooh… perhaps some mashed berries instead? Hmm…
I’m going to reply to myself here and suggest that I use almond butter instead of the bananas. I think that might work. Oooh man, I am so excited to make these this weekend.
Thank you for the recipe Brittany!
These look awesome. Might have to try them this weekend.
great recipe! i may make it in loaf form…
I’m ready for breakfast as soon as I wake up to! Inevitably, my pup won’t let me do a thing until we’ve gone for a walk, and I like using that time to brainstorm a morning meal 🙂 Definitely thinking about this one tomorrow!
Aren’t mashed bananas just the greatest thing? When I realized you could use them as a binder in baking and basically turn anything into a muffin, my life was instantly changed. I make something very similar to these, only in place of oatmeal I use Swiss muesli cereal. Yum!
Just made these this morning. Delish! I’m serving them at the beach tomorrow morning! 🙂
Ty and I are the same way, I have to have my breakfast in the morning and he could probably skip it all together! This recipe looks delicious 🙂
these sound absolutely amazing! cannot wait to try them.
Thanks Lindsay! Let me know if you try them. 🙂
I made these over the weekend and they are so so yummy. Just ate 2 of them for my mid-morning snack at my desk at work and I am taking them on a roadtrip on Wednesday…and now I should get back to work. Just wanted to let you know I thought that they were delicious!
Thank you so much for the feedback Katie! I’m glad you like them. 🙂
Hi – I just finished making the batter, and it’s very “runny.” Is it supposed to be this way? I checked and double-checked the recipe, and I measured everything correctly. Is all this milk going to be absorbed or cook off?
Well, I answered my own question 🙂 It did get absorbed, and the oatmeal cups are delicious. Very hearty. Thanks for the great recipe!
Hi!
I’m allergic to almonds, can i use regular milk instead?
Regular milk or another non-dairy milk should work just fine!
Hi,
I’m just wondering why you don’t state the nutritional infoformation of your recipes??
Calories, Fat, Carb’s, Protein?, Sugar, etc…???
I really want to try some of these recipes but feel more comfortable knowing everything 🙂
I was looking for banana muffins to make for my children and came across these. I just made them, and they are delicious. I did use regular milk, but I will try them almond milk next time because I do like it. Thanks for the recipe. I hope my kids like them as much as I do.
I just pulled these out of the oven, and they smell amazing. My husband just tore himself away from his xbox to see what spelled so good!
These look yummy. I don’t see the nutritional value on each serving. I am on a strict diet, and keep count of my calories, fat, sugar etc. Am I overlooking this information?
I just made these over the weekend to have as snacks throughout my work week. I am absolutely in love with this recipe. I think next time I’m going to try chopped apple. I think that would be so yummy with the cinnamon and banana. Thanks for sharing! I can’t wait to try more of your recipes!
I’m so glad that you liked the baked banana oatmeal cups. I love your idea to add apples! 🙂
Delish! I added one chopped apple & one pear.i also added a scoop of vanilla protein powder. So so good. Thanks!
I would like to know how many calories are in each muffin. I am on l200 calories a day and would love to make these.
I made these over the weekend for quick breakfasts during the week. I found then simple, filling and tastes quite similar to a bowl of hot oatmeal, but faster! Thanks!
Hi Brittany! Super random, but was thinking of mixing in hemp seeds or flax or chia instead of walnuts…I know it won’t make the same crunch factor, but it would affect the baking at all? Thanks lady!
Hey Kelsey!
If you wanted to add about 2T of chia seeds, hemp seeds or flax instead of the walnuts that would be just fine! Let me know what you decide to use and how they turn out!
Can they be baked as bars in an 8×8 instead ?
Hey Claudia, Definitely! I would follow my recipe for my strawberry banana baked oatmeal and you can definitely swap out the strawberries and chocolate chips with the raisins and nuts in this recipe. Let me know how it turns out for you if you try it!
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!
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
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.
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. 🙂
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!
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!
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.
So glad these baked oatmeal cups were a hit!! Thanks for the review, Courtney. I so appreciate it!
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?
Yes that should be totally fine! Flax eggs should work too. 🙂
These muffins are easy to make vegan and very good! Thanks for this recipe and all your others!
Happy to hear you enjoyed these banana baked oatmeal cups, Carolyn! Thanks so much for the review. I really appreciate it!
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!
These are delicious and make a great grab and go breakfast for my kiddos. I subbed the egg whites for 2 eggs, used 1/4 c maple syrup as the sweetener, and subbed the walnuts for chocolate chips. My 4 year old says “these are the best muffins ever!”
Aw, yay! Love that these are a hit with your kiddos, especially your 4-year-old! Thank you so much for your kind review, Nyssa, I really appreciate it.
If I wanted to add protein powered, do I need to increase the almond milk
Hi, Joyce! You may need to. I’d start with a teaspoon at a time!
I made these muffins with chocolate chunks and almond slivers. I can attest that kids love them! My niece, nephew, and brother-in-law, who are infamous for hating all things that could potentially be healthy gobbled them down! They also freeze great, so I’m currently making a triple batch.
YUM! I am excited to hear that these oatmeal cups are a hit, Emily. Thank you so much for sharing this recipe with your family and for your review + star rating, I appreciate it!