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Banana Bread Baked Oatmeal Cups

Three golden-brown baked banana oatmeal cups resting on a white plate.
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Make these moist, portable banana bread baked oatmeal cups for a simple, satisfying breakfast. They are excellent for meal prep and provide a grab-and-go option for busy mornings.

Ingredients

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  • 2 large ripe bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup mix-ins (optional, like chocolate chips or walnuts)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the rolled oats, milk, maple syrup (or honey), vanilla extract, baking powder, cinnamon, and salt to the bowl with the mashed bananas. Mix everything together until just combined. Do not overmix.
  4. If you are using mix-ins, gently fold them into the batter now.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 20 to 25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out mostly clean.
  7. Let the oatmeal cups cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for longer storage.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in these healthy breakfast recipes.
  • For a gluten free oatmeal option, ensure you use certified gluten-free rolled oats.
  • These cups reheat well in the microwave for a quick, warm breakfast.

Nutrition

Find it online: https://cookingbyjade.com/banana-oatmeal-baked-cups-recipe/