Gimme Some Oven

Banana Baked Oatmeal Cups

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This banana baked oatmeal cups recipe is easy to make and perfect for healthy grab-and-go breakfasts.

Banana Baked Oatmeal Cup Closeup

Say hello to the yummy banana baked oatmeal cups that my son and I have been loving lately. ♡

Teo has recently crossed over into that delightful stage of toddlerhood where he’s proudly vetoing most new recipes I make for him lately. But these baked oatmeal cups (and these very similar healthy banana muffins) continue to be a big hit…which I’m all for!

This baked oatmeal recipe is incredibly easy to mix up with a simple base of oats, bananas, egg, milk (dairy or non-dairy) and warming spices. We typically just add in a hint of maple syrup to sweeten, since those ripe bananas are already quite sweet on their own. And then while I usually go the banana nut route and add in some chopped pecans or walnuts while making these for Teo, you could totally add in some chocolate chips or dried fruit to your baked oatmeal cups if you’d like.

This recipe freezes also well if you’d like to meal prep a big batch ahead of time, and happens to be naturally gluten-free and can easily be made vegan if you’d like. And if you don’t feel like making individual baking cups, you can also also just pour the batter into a baking dish and cut it into slices too.

So many good reasons to make this recipe, but more than anything, we keep making these banana baked oatmeal cups because they’re simply delicious. Teo thinks you’re going to love them too!

Banana Baked Oatmeal Cups Ingredients

Banana Baked Oatmeal Cups Ingredients

Here are a few quick notes about the ingredients you will need to make this baked banana oatmeal cups recipe:

  • Old-fashioned oats: Be sure to use old-fashioned (aka “rolled”) oats for this recipe and not quick oats. If you are making this recipe gluten-free, be sure to also check the label to be sure that you are purchasing certified gluten-free oats.
  • Ripe bananas: Use bananas that are nice and ripe in order to give this recipe the richest, sweetest banana flavor.
  • Milk: Feel free to use whatever dairy or non-dairy plain milk that you prefer. We typically use plain oat milk with this recipe here in our house.
  • Egg: I always use an egg will help to bind all of these ingredients together, but you are welcome to use a flax egg if you would like to make this recipe vegan (see instructions below).
  • Maple syrup: This is my natural sweetener of choice for this recipe, since the flavor of maple syrup always pairs so deliciously with banana and nuts. But feel free to sub in brown sugar, coconut sugar or honey if you prefer.
  • Baking powder: This helps to give the oatmeal cups a slight rise as they bake.
  • Spices, vanilla extract and salt: I typically make these oatmeal cups with a mix of ground cinnamon, ground ginger, vanilla extract and fine sea salt. But feel free to play around with whatever warming spices (such as cardamom, nutmeg, allspice, cloves, etc) that you love best.
  • Nuts or chocolate chips: We love adding chopped pecans or walnuts to these oatmeal cups for extra protein. But you’re welcome to toss in a handful of chocolate chips instead, or use a mix of chocolate and nuts!

Step by step photos showing how to make baked oatmeal cups

How To Make Baked Oatmeal Cups

Full instructions for how to make baked oatmeal cups are included in the recipe below, but the general method is so easy! Simply…

  1. Mix. Stir all of the ingredients together in a mixing bowl. Then let the batter rest for 5 minutes or so, which will allow the oats to absorb some of the liquid and thicken the batter a bit.
  2. Bake. Portion the batter evenly into greased baking cups. (I find it’s easiest to do this with a muffin scoop.) Bake for about 25-30 minutes, or until a toothpick inserted in the middle of an oatmeal cup comes out clean.
  3. Enjoy. Then let the oatmeal cups cool on a wire baking rack for about 10 minutes, serve and enjoy!

How To Store Baked Oatmeal Cups

Baked oatmeal cups can be kept in a food storage in the refrigerator for up to 4 days or frozen for up to 3 months. You can reheat frozen baking cups in the microwave or bake at 300°F until warmed through.

Banana Baked Oatmeal Cups with Pecans

Recipe Variations

Here are a few additional variations you are welcome to try with this banana baked oatmeal recipe:

  • Use a baking dish: Bake the batter in a baking dish (I’d recommend a 9 x 9-inch) instead of individual baking cups. Cooking time will depend on the size of your baking dish.
  • Use different mix-ins: Use whatever other kinds of chopped nuts or baking chips you might prefer, or add in some chopped dried fruit, coconut flakes, or fresh berries. I recommend limiting the total amount of mix-ins to around 1/2 cup.
  • Use different spices: Use whatever other warming spices you might prefer, either in addition to or mixed with the ground cinnamon and ginger, such as ground allspices, cardamom, cloves or nutmeg.
  • Make it dairy-free: Use dairy-free milk and chocolate chips (if using) to make this recipe dairy-free.
  • Make it vegan: Use a flax egg (3 tablespoons water mixed with 1 tablespoon ground flax seeds, soaked together for 5 minutes) in place of a traditional egg.

Banana Baked Oatmeal Cups Stacked

More Favorite Banana Recipes

Looking for more healthy banana recipes to try? Here are a few of our favorites:

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Banana Baked Oatmeal Cups

Banana Baked Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 oatmeal cups 1x


This banana baked oatmeal cups recipe is easy to make and perfect for healthy grab-and-go breakfasts.


  • 3 cups old-fashioned oats
  • 1 1/4 cups plain milk (dairy or non-dairy)
  • 1 cup mashed ripe bananas
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/3 cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon each: fine sea salt, ground cinnamon, ground ginger


  1. Prep oven and muffin pan. Heat oven to 350°F (180°C). Grease a muffin pan with baking spray.
  2. Mix batter. Stir all of the ingredients together in a large mixing bowl until evenly combined. Let the batter rest for 5 minutes so that the oats can absorb some of the liquid.
  3. Bake. Scoop the batter into the prepared muffin cups so that they are full but not overflowing. Bake for 25-30 minutes or until a toothpick inserted in the middle of an oatmeal cup comes out clean. Transfer the pan to a wire rack to cool for at least 10 minutes.
  4. Serve. Serve warm and enjoy! To store any leftovers, allow the oatmeal cups to cool to room temperature. Then transfer to a sealed storage container and refrigerate for up to 4 days or freeze for up to 3 months.

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23 comments on “Banana Baked Oatmeal Cups”

  1. Can you put this muffin mixture in a bread pan and if so how long should it bake?

  2. Oh my! I can’t wait to make these :)

  3. Could you include how much sugar, carbs, calories etc. have in your reciepes?

  4. I made these and they are good – planning on having them with yogurt for breakfast. I think that they are lacking a little bit of fat. Maybe some coconut oil or avocado oil – 2 tablespoons or so to give them a little more moisture and taste.

  5. These are delicious!

  6. Absolutely delicious! These were incredibly easy to make. My kids and I were so happy eating these for breakfast today. They have the perfect amount of sweetness and really are just like eating oatmeal. Thank you for creating and sharing this recipe. Your recipes never disappoint!

  7. These were great and really easy to make. I appreciate that they aren’t too sweet either. Perfect for the kids and “big” kids. ;)

  8. Looks delicious

  9. I baked this in a 9×9 pan. While the taste is pretty good…this didn’t brown. Even tho the toothpick came out clean…it didn’t look done on the inside. I cooked it about 35+ min. I was afraid of it drying out. So…after cutting out a piece, I microwaved that piece to be sure the egg was done? I’m going to put it back in the oven for longer. I know my husband won’t touch it, if it looks (as it does) uncooked. Any suggestions??

  10. I ended up cooking this an ADDITIONAL 10 min, and increasing the oven temperature to 375. It didn’t really dry out, so that was good, but it didn’t change the way it looked. Is there a way to make it brown on top??

    I could definitely see adding some oil, as Annie suggested. Also, I used Truvia brown sugar instead of maple syrup (I thought I had some, but didn’t), but the recipe doesn’t give measurements for any of the sweetner substitutions. That would also be helpful. (I used 1/3 c)

    This is a good recipe to play with. Not sure in what direction, but I might make it again. Thanks so much!

  11. Easy, delicious. I added coconut oil as suggested. Held together well. Healthy way to invest fiber. Another Ali winner.

  12. These were great!!

  13. Love this recipe!

  14. Looks yummy I will try banana baked oatmeal cupcakes…👍🏻

  15. So good! These are definitely going to become a staple in our house for breakfast.

  16. I made these and loved them for breakfast but my family is not fond of bananas. Would you have any suggestions for a substitute.

  17. I’m definately going to make this. It sounds great and ideal for caravanning.
    Just a quick note – you probably mean 180°C not °F

  18. Wonderful. I love them, Shirley, Canada

    • Sounds like a great recipe for breakfast or snack. Can I use quick oats if that’s all I have? Reason? Thank you!

  19. These were far to wet to cook in the time stated. I kept adding five more minutes, and checking. I cooked it for 45 minutes then upped the temp to 375 and cooked 5 minutes longer. The center was still too wet. This recipe is a neat idea, but if I try it again I’ll use far less milk.