Baked Banana Oatmeal Cups are healthy, quick to make, and perfect for meal prepped breakfast throughout the week. Feel free to use a dairy-free milk if you want these oat cups to be vegan friendly. Made using natural and pantry ingredients for the perfect make-ahead breakfast or snack.
Ingredients You’ll Need:
Old Fashioned or Classic Rolled Oats
Baking Powder
Ground Cinnamon and Kosher Salt
Vanilla Extract
Milk – I used skim milk but dairy-free milk would work too!
Mashed Ripe Bananas
Maple Syrup
Chocolate Chips – optional
How to make them:
Preheat the oven and prepare the pan.First, preheat the oven to 350 F. Spray a standard muffin tin with cooking spray or line with paper muffin cups.
Mix up the Batter. Place all ingredients, except for the chocolate chips, in a large bowl and mix to combine until well blended. Allow to sit and rest for a few minutes. Then either fold in the chocolate chips or you can sprinkle on top.
Pour Batter into Muffin Pan. Evenly transfer batter into prepared muffin pan. There will be 12 oatmeal cups.
Bake the Oatmeal Cups. Bake in the preheated oven for 25-30 minutes until the cups are set and the edges are lightly browned.
Can I make these Vegan?
Yes! You can use a dairy-free milk of choice and either substitute vegan-friendly chocolate chips or omit entirely.
Do these Oatmeal Cups work for meal prep?
These oat cups are a great option for healthy meal prepped breakfasts or snacks. The cups can be stored in an airtight container in the fridge for 5 days. You can eat them cold or reheat in the microwave or oven.
Can they be frozen?
Yes! The cups can be frozen for up to 3 months. You can thaw in the fridge overnight before reheating or even reheat from frozen. You can reheat using the microwave for 30 seconds to 1 minute or in the oven at 350F for 5-10 minutes (depending if thawed or not) until warmed through.
Baked Banana Oatmeal Cups are healthy, quick to make, and a perfect make-ahead breakfast or snack. Easy to make vegan and even freezer friendly.
Scale
Ingredients
3 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 1/2 cups milk. See note.
1 cup mashed ripe bananas
1/3 cup maple syrup
1/3 cup chocolate chips. Optional
Instructions
Preheat the oven and prepare the pan. Preheat the oven to 350 F. Spray a standard muffin pan with cooking spray or line with paper muffin cups.
Mix up the batter. Place all ingredients, except for the chocolate chips, in a large bowl and mix to combine until well blended. Allow to sit and rest for a few minutes. Either fold in the chocolate chips or you can sprinkle on top.
Pour batter into Muffin Pan. Evenly transfer batter into prepared muffin pan. There will be 12 oatmeal cups.
Bake the Oatmeal Cups. Bake in the preheated oven for 25-30 minutes until the cups are set and the edges are lightly browned.
Notes
Milk: I typically use skim milk or almond milk. You can use any kind of milk.
Maple Syrup: You can substitute a different sweetener – such as honey.
Leftovers: Cups can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
