Banana Chocolate Chip Baked Oatmeal Cups

Baked Oatmeal Cups stacked on top of each other.

Banana Chocolate Chip Baked Oatmeal Cups

These Banana Chocolate Chip Baked Oatmeal Cups are such a fun snack or breakfast idea! Made with pureed (or mashed) bananas, chocolate chips, oats, and sweetened with honey, these little bites are dairy-free, gluten-free, refined sugar-free, and can easily be made vegan. They're perfect for easy breakfasts, kid's lunchboxes, or a healthy, sweet snack to keep on hand!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Mini Oatmeal Cups

Calories 50kcal

Author Christine McMichael

Equipment

Mini Muffin Pan

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).

Nutrition