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!
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!
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.
6drops liquid stevia OR 1 packet of powdered stevia OR ⅓ cup maple syrup
2medium bananas, mashed
1 ½cupsunsweetened vanilla almond milk
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.
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.