Baked Oatmeal Cups are a cross between a muffin and oatmeal. Packed with nut butter, mashed banana, oats, and maple syrup and filled with your favorite mix-ins (chocolate, dried fruit, nuts, or berries). A quick and easy breakfast or snack that is nutritious and delicious!
We’ve been in a major breakfast rut and these Baked Oatmeal Cups finally have us excited about breakfast again. My kids love them, they are healthy, and there are so many different flavor variations. If you’re looking for recipes using oats, we have several delicious options. Try our Oatmeal Pancakes, Oatmeal Coconut Chocolate Chip Cookies, and Berry Baked Oatmeal, too.
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Ingredients needed
- Oats (old fashioned/rolled oats work best)
- Baking powder
- Salt
- Bananas (overripe bananas are best, they’re extra sweet)
- Almond butter, peanut butter or any other nut/seed butter
- Maple syrup (swap for honey, if desired)
- Eggs
- Milk (dairy milk or plant based milk both work)
- Vanilla
- Optional flavorings and mix-ins: cinnamon, chocolate chips, dried fruit, nuts, berries.
Recipe overview
Combine wet ingredients, whisking until well combined.
Sprinkle dry ingredients on top and stir until well combined.
Add the mix-ins.
Scoop into greased muffin cups and bake.
Mix in options
You can add any of the following to the batter before baking. We recommend about 1 generous cup of mix-ins. Feel free to mix and match, too!
- Chocolate chips
- Raisins
- Dried cranberries
- Dried cherries
- Nuts
- Fresh berries (large berries chopped)
Note: The muffins pictured contain our favorite combination which is chocolate chips, raisins, and walnuts.
Love chocolate? Try these: Double Chocolate Oatmeal Cups.
Serving and storage
Serving: Serve slightly warm and eat with your hands (like a muffin) or with a fork. You can also drizzle with honey or maple syrup for added sweetness.
Storage: Store, tightly covered, in the refrigerator for up to 3 days. Reheat in the microwave right before serving.
More breakfast recipes
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Recipe
Baked Oatmeal Cups
Ingredients
- 2 medium-size overripe bananas, mashed
- ⅓ cup almond butter or peanut butter
- ⅓ cup pure maple syrup, honey can be substituted
- 2 large eggs
- ½ cup milk, plant based or dairy milk
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats , see note
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 generous cup mix-ins, chocolate chips, chopped nuts, dried fruit, or fresh berries
Instructions
- Preheat oven to 350°F. Grease a 12-count muffin tin.
- In a large bowl, whisk mashed banana, almond butter, syrup, eggs, milk, and vanilla. Add oats, baking powder, and salt and stir witha wooden spoon or rubber spatula until well combined. Stir in mix-ins.
- Divide the mixture between 12 muffin cups (I use an ice cream scoop). Bake for 16-20 minutes, until cooked through. The edges should just be beginning to turn golden brown. The muffins might seem soft and delicate, they will firm up as they cool. Place the pan on a wire rack and cool for at least 20 minutes. If necessary, run a thin knife around the outside of each muffin and remove from the pan. Serve warm.
Notes
- Chocolate chips
- Raisins
- Dried cranberries
- Dried cherries
- Nuts
- Fresh berries (large berries chopped)
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
CK
These turned out way better than I expected! Used 1.5 cups old fashioned oats and .5c oat flour, plus a few shakes of cinnamon. Added chocolate chips and pecans – but the quantity was about 1.5-2 cups of mix-ins. These were absolutely delicious! I can see myself making these every week but switching up the mix ins. Thanks for a great recipe.
Allison
That’s great! Thanks for taking the time to comment. 🙂
Kay
Would I be able to cook them in cake cases?
Allison
What is a cake case?
Ky
I had 2 bananas in the pantry that I didn’t want to go bad. So I looked up some recipes that were friendly for infants and came across this gem. I tweaked a few things: added cacao, added 1.5 tsp of vanilla (rather than 1 tsp) and about 2 table spoons of hemp seeds for extra protein since I would be feeding some to my son. I also greased my muffing pan with Pam w/ flour for baking and used an emersion blender to mix my wet ingredients. I was nervous at first after blending because my batter was extremely wet (basically banana milk!) but it thicken some when I added the dry ingredients. Still somewhat wetter than I would have liked yet, the muffles baked wonderfully (and the housed smelled great, too)!
Great kid friendly recipe for breakfast, snack or dessert.
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂