This is a variation of our healthy baked oatmeal cups base recipe. These banana baked oatmeal cups are easy to make, provide loads of nutritious ingredients, and are a great breakfast item to grab on the run!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for Banana Oat Muffins
If your bananas aren’t quite ripe, roast them in the oven for 10 minutes with the peel still on. Remove peel after roasting.
When you mix all of the ingredients together, some liquid will pool at the bottom of the bowl. Try to evenly distribute it when portioning. You might scoop the oats and then pour any remaining liquid on top of the cups.
Toast the nuts for a more complex flavor.
The darker the muffin pan, the quicker the baked oatmeal cups will cook.
Serve baked banana nut oatmeal cups warm or cold.
- Almond Milk: use cow’s milk, cashew milk, soy milk, or almond milk. Use plain varieties to reduce added sugars. Learn more about plant based vs cow’s milk here.
- Almond extract: substitute or add 1 teaspoon vanilla extract.
- Oats: old fashioned, rolled, or quick all work. We don’t recommend using steel cut oats in this recipe.
- Almonds: substitute your favorite chopped or sliced nut.
- Dark Chocolate Chips: substitute semi-sweet chocolate chips.
Add ¼ cup of peanut butter to the batter to make peanut butter banana baked oatmeal cups.
Want to make vegan baked banana oatmeal cups? Surprise! It already is! Just be sure to use vegan chocolate chips.
Need some oat cup recipe inspiration?
Use our base recipe as a guide to make it your own, or check out some of our favorite baked oatmeal cups variations!
Equipment Recommendations for this Banana Baked Oatmeal Recipe
Use these kitchen tools for recipe success!
Are Banana Baked Oatmeal Cups Healthy?
Yes! These homemade oatmeal cups are a great way to start your morning or are a healthy snack. This recipe features bananas, oats, almonds, and dark chocolate.
Bananas contain prebiotic fiber, vitamins, and minerals – important for digestion, steady energy, and metabolism. Greenish bananas are firm and higher in prebiotic fiber. Brownish bananas are soft and higher in natural sugar, making them a bit sweeter.
Oats are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Carbohydrates are important for energy and focus.
Nuts are a great source of plant-based protein and healthy fat. Almonds in particular are high in monounsaturated fats which are good for heart health.
Cocoa is rich in vitamins, minerals, and antioxidants. The darker, the better. Dark chocolate chips are usually at least 60%, but look for versions with higher cocoa solid percentages for even more nutrition!
Baked Oatmeal Cups Serving Suggestions
Banana baked oatmeal cups are a great on-the-go breakfast. Pair with nut butter, a smoothie, Greek yogurt, or eggs for an added protein boost. Oatmeal cups are also a great addition to a packed lunch, a satisfying treat, or an energizing pre- or post-workout snack.
How to Store Baked Oatmeal Cups
Baked oatmeal cups will store in an airtight bag or container in the refrigerator for 7 days.
We also love wrapping these banana oatmeal muffins individually in plastic wrap, dropping them in a freezer bag, and storing them in the freezer (for up to three months) for busy mornings. Thaw overnight or defrost in the microwave for easy oatmeal cups to go!
Looking for more healthy whole grain recipes?
Try out these other base recipes, and always, have fun customizing to your taste!
Banana Baked Oatmeal Cups with Chocolate Chips & Almonds
- 2 large ripe bananas (~1 cup mashed)
- 1 ½ cups almond milk
- ½ teaspoon almond extract
- 3 cups old fashioned oats
- ¼ cup raw sliced almonds
- ¼ cup dark chocolate chips
- Preheat oven to 350ºF. Spray a 12-cup muffin pan with non-stick spray.
- In a large bowl, mash bananas. Add almond milk and almond extract to bananas and stir to combine.
- Add oats, almonds, and chocolate chips to banana mixture. Stir until combined.
- Using a ¼ cup measure, place a heaping scoop into each cup. Bake 18-20 minutes or until set and edges are slightly brown.
- Allow oatmeal cups to cool for 10 minutes before removing from the pan. Enjoy!