Banana Chocolate Chip Baked Oatmeal Cups (Video)
This recipe is so perfect if you have littles or just want a bite-sized healthy snack to keep on hand! It’s sweet, wholesome, and has just the right amount of chocolatey goodness to satisfy cravings. You can make them mini oatmeal cup sized in a mini muffin tin, or larger cupcake-sized for healthy breakfasts throughout the week. Make a big batch and store extra in the fridge or freezer for Banana Chocolate Chip Baked Oatmeal Cups whenever you want one!
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Ingredients/Substitutions
- Ripe Bananas – Pureed or mashed.
- Plant-Based Milk – Almond milk, cashew milk, oat milk, or regular dairy milk is great, too!
- Honey – Or maple syrup.
- Egg – Feel free to substitute with a vegan egg substitute or flax egg.
- Vanilla Extract
- Baking Powder/Salt
- Cinnamon
- Quick Oats – Old-fashioned oats work great too.
- Chocolate Chips
How to Make Banana Chocolate Chip Baked Oatmeal Cups
This recipe is SO easy to put together! All you need is a mixing bowl and a mini muffin tin or regular muffin tin with liners (or use silicone). Here’s how to make Banana Chocolate Chip Baked Oatmeal Cups in 5 simple steps:
- Puree the ripe bananas.
- Mix in plant-based milk, honey, egg, and vanilla.
- Add the dry ingredients (oats, cinnamon, baking powder, and salt).
- Fold in chocolate chips.
- Bake, then let cool, and enjoy!
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Tips
- You can mash the bananas instead of puree, but the puree will yield a smoother, less gummy texture.
- If you do mash the bananas, be sure to mash them until the consistency is as smooth as possible!
- Sub the egg for a flax egg and honey for maple syrup for a vegan version.
- This recipe makes about 36 mini oatmeal cups or 12 regular oatmeal cups (in a regular muffin tin).
Other Mix-In Ideas
- Substitute pumpkin puree for pureed banana to make Pumpkin Oatmeal Cups!
- Mix in chopped walnuts or pumpkin seeds.
- Add a drizzle of peanut butter or almond butter over the oatmeal cups.
Storing Baked Oatmeal Cups
To store, let the Baked Oatmeal Cups cool completely and place in an airtight container. Store in the refrigerator for 3-5 days or in the freezer for up to 3 months! When ready to enjoy, pop them in the microwave for about 15-30 seconds (or just until warm).
Be Sure To Try: Blueberry Banana Protein Muffins
More Healthy Breakfast Ideas
- Maple Butternut Squash Quinoa Breakfast Bake
- Skillet Sweet Potato Kale Hash
- Healthy Chocolate Chip Muffins
- Meal Prep Breakfast Egg Bagels
- Frozen Yogurt Granola Cups
- Banana Coconut Cream Pie Overnight Oats
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Banana Chocolate Chip Baked Oatmeal Cups
Equipment
Ingredients
- 1 cup banana puree (about 2 medium/large ripe bananas)
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line a mini muffin tin (or regular muffin tin) with liners and set aside.
- Puree (or mash) the bananas until you have 1 cup worth. Add to a mixing bowl.
- Add in the milk, honey, egg, and vanilla, then mix to combine.
- Add in the oats, cinnamon, baking powder, and salt.
- Fold in the chocolate chips.
- Scoop into the prepared pan and top with extra chocolate chips.
- Bake for 16 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
- You can mash the bananas instead of puree, but the puree will yield a smoother, less gummy texture.
- If you do mash the bananas, be sure to mash them until the consistency is as smooth as possible!
- Sub the egg for a flax egg and honey for maple syrup for a vegan version.
- This recipe makes about 36 mini oatmeal cups or 12 regular oatmeal cups (in a regular muffin tin).
Margaret Harris says:
Just made these banana-baked-oatmeal-cups.
Taste is good.
And, the recipe only made 20 in a standard 2 3/4inch muffin tin. Each was about 1/2inch tall.
Q: should I have used a mini muffin pan?
Christine McMichael replied:
So glad you loved the taste! I’m not sure why there was a difference in the amount of oatmeal cups for this recipe. I believe mine were around that size as well. However, I will test the recipe again to make sure everything is correct! Thanks for letting me know!
Margaret Harris replied:
Thank you! I’d appreciate that. I overcooked them as I was distracted – and, I have 4 grandchildren who I know would like them not overdone!
Ashley - Forking Up says:
Yum! I just got some oats to make cookies, but these seem a bit healthier. I might try these too!
Christine McMichael replied:
Enjoy, Ashley! 🙂
Catherine says:
Such a wonderful snack option…these oatmeal cups are wonderful!
Christine McMichael replied:
Thanks, Catherine!
Noel Lizotte says:
Those muffins look so hearty and filling, they’d be a great breakfast to hold me until lunch time. Nothing light and fluffy about these! I’m thinking about spreading some peanut butter on top and having breakfast on the go!
Christine McMichael replied:
Thanks, Noel!
Swathi says:
This oatmeal cups is a great option for on the to breakfast also it is filling couple of them will make you hold until lunch. I need to give a try.
Christine McMichael replied:
Enjoy, Swathi!
Veena Azmanov says:
Rolled oat, maple syrup, banana, chocolate – all my kinda ingredients!! I love that you made them into little cups. The kids will be so excited.. I would add a little yogurt and fruit in these.. YUM!
Christine McMichael replied:
Love it!
Teri says:
This recipe is going to save my life! I could have used some of these yesterday after school while waiting for soccer practice to be over. I was about to starve, and these would have been that perfect boost to get me until dinner. Great share!
Christine McMichael replied:
So perfect, Teri!
Srivalli Jetti says:
Wow these oatmeal cups look fantastic!.I am sure these can stock up to make a delicious breakfast on the roll right!
Christine McMichael replied:
Thank you!
Kim says:
These are great for breakfast but also to pack for my kids to take with them to practices and to school!
Christine McMichael replied:
So perfect!!
Melissa says:
Mmm I don’t think I could stop at just one! These look so yummy and I love the idea of just having them on hand for when I need them…Honestly, who has time to make extravagant breakfasts anymore!?
Christine McMichael replied:
Haha me either!
Sandhya Ramakrishnan says:
Good luck with the remodel. I have been there and done that and know how hard it is to survive without a kitchen counter. Love the crunchy oatmeal cups. I love when I have some texture and this is perfect.
Christine McMichael replied:
Thank you so much! It’ll be a long journey but we will survive 🙂 Enjoy the recipe!
Lauren @ Delicious Little Bites says:
Our morning are always crazy busy! Love that these can be made ahead of time and keep for up to 2 weeks!
Christine McMichael replied:
Same here! Enjoy!
Joanna @ Everyday Made Fresh says:
What a great snack or quick breakfast on the go. I love that you sweetened these with maple syrup.
Christine McMichael replied:
Thanks, Joanna!