As much as I love oatmeal, eating the same breakfast dish every day is so BORING! So, I decided to take some ripe (maybe too ripe) bananas, added some chocolate and meal prepped these delicious Banana and Chocolate Chip Oatmeal Cups for breakfast all week. At just 200 calories, your mornings just got a little sweeter!
So…I have another baked oatmeal cup recipe for you.
Yes, another one! It has been such fun putting together all of these baked oatmeal cup recipes and my plan was to share this later in the week. BUT, I keep getting LOTS of emails asking for the recipe, and your wish is my command.
This recipe was inspired by a lot of overly ripe bananas sitting on my counter. I know, groundbreaking. I usually freeze them all for smoothies but decided to keep a couple out because I had the urge to make a banana recipe.
At first, I thought to make a loaf of my banana bread. Then, I thought if I make banana bread, we will eat that loaf by the end of the day and I wanted to make something that would last a little longer than that.
I also thought of making my Banana Chocolate Chip Breakfast Cookies but again, those would be gone by the end of the day. My kids can’t resist a cookie and quite frankly, neither can I.
Those cookies sounded really good though! Thankfully, my recipe light bulb went off. Banana Chocolate Chip Oatmeal Cups! My kids love baked oatmeal but for some reason, they know this is just breakfast food so they don’t inhale it all in one sitting.
Banana and Chocolate Chip Oatmeal Cups
This baked oatmeal recipe is scrumptious! It definitely has the flavors of banana bread and a breakfast cookie wrapped up in a wholesome baked oatmeal cup.
Watch the Video
If you prefer a video over picture instructions, then check out this quick video recipe tutorial I put together on how to make this Banana Chocolate Chip Baked Oatmeal recipe.
- Rolled oats
- Mashed ripe bananas
- Mini chocolate chips
- Coconut oil
- Milk
- Maple syrup
- Vanilla extract
- Eggs
- Baking powder
For the spices, you will need some ground cinnamon and ground nutmeg as well as some salt for balance.
How To Make Chocolate Chip Oatmeal Cups
As the oven is heating up to 350 degrees, take two ripe medium bananas and mash them with a fork. When I mashed them up, they equaled about 1 cup.
In a medium bowl, combine the rolled oats, cinnamon, nutmeg, baking powder, and salt and then set aside. In another bowl, crack the eggs and whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
Once you have all your wet ingredients mixed together, slowly whisk in the milk and coconut oil.
Combine Wet and Dry Ingredients
Once everything the wet ingredients have all been mixed, slowly pour the wet ingredients mixture into the dry mixture and you stir. Mix everything well together until all the oats are covered and moistened.
Now, the chocolate chips are obviously a treat, especially for breakfast. If you want to leave them out, you can. However, there is only ½ cup in the recipe so if you need a little chocolate fix, then throw some in!
Once the oven is heated to the right temperature, spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffin cups.
Cooking Tip: Use a spoon to press the oatmeal mixture down so all the oats are covered in liquid.
Place them in the oven and bake for 30 minutes or so until the tops are slightly brown. Let the cups cool down for 5 minutes before storing them in glass containers.
To fully enjoy these baked oatmeal cups for breakfast, drizzle a little bit of pure maple syrup over the top to add a boost in sweetness. If you want to add some more protein, slather on some smooth peanut or almond butter!
How To Freeze Baked Oatmeal Cups
Just like my other baked oatmeal cup recipes, these Banana Chocolate Chip Oatmeal Cups freeze wonderfully.
After they are have cooled down, wrap each cup individually in plastic wrap and place them in a large freezer bag. I warm mine up in the microwave for 2 minutes on high.
I also recommend heating up alongside a coffee mug of water. This little freezer cooking tip will keep the texture of the baked oatmeal cup soft and moist.
More Baked Oatmeal Cups Recipes
If you enjoyed these Banana Chocolate Chip Oatmeal Cups, here are a couple of more varieties to add to your breakfast rotation:
- Zucchini Baked Oatmeal Cups
- Double Chocolate and Pumpkin Baked Oatmeal Cups
- Blueberry Banana Baked Oatmeal
- Carrot Cake Baked Oatmeal
Make your mornings 10x easier by having these Banana Chocolate Chip Oatmeal Cups on hand to serve for breakfast! Share a picture and tag me on Instagram or Facebook if you decide to try it!
- 3 cups rolled oats or old fashioned oats
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup pure maple syrup
- 1 cup mashed banana, 2 bananas
- 2 teaspoons pure vanilla extract
- 1 cup 1% milk
- ¼ cup melted coconut oil
- 1 cup mini chocolate chips
- Cooking spray.
- Preheat oven to 350.
- In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
- Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
- Slowly whisk in the milk and coconut oil.
- Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
- Slowly stir in the chocolate chips.
- Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.
- Bake for 30 minutes or until the tops are slightly brown.
- Let cool for 5 minutes. Enjoy with a little pure maple syrup.
Bake oatmeal cups completely and let cool. Then wrap each one individually in plastic wrap, place in a freezer bag, and freeze. Warm up in the microwave. First, remove plastic wrap. Then place on a microwave safe dish and heat up for 2 minutes on high. Put a coffee mug of water in while it heats up. This keeps it from drying out.
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What could I use in place of coconut oil ?
Canola, vegetable, or melted butter.
Can I sub raw honey for maple syrup?
You can use dates as well to sup hone, makes them really sweet!
I’ve now made, consumed, and shared these muffins too many times to keep track of. In our house, we keep them in the freezer (as suggested) to have as a pregame energy boost for our 12-year-old hockey-playing son. His teammates are now requesting that we make these for a postgame snack. This would limit the number of muffins that I get, so…. uh…. no.
The happy accident I had was having regular-sized dark chocolate morsels on hand the first time I made these. Used 3/4 cup (it’s all I had in the freezer) and each muffin ends up with several. Delicious.
Do they have to be freezed? Can they be kept in the fridge for 5 days?
Yay! Thanks for sharing. These look so good! Anything with chocolate and banana I’m in!
Since you emailed all 3 kinds of the oatmeal cups I have made all 3!! The banana & ch.chip are in the oven now. My kids LOVE them! I use them as a snack.
Thanks!!
These look delicious and are such a fun twist on oatmeal! 🙂
what is the secret to measuring coconut oil?
since the recipes call for it melted, last time I ended up with a mess trying to measure it out correctly before melting it.
dumb question?
These look really good, but are they really 25 Weight Watchers Plus points?
I thought the same thing at first glance–they are 25 g. carbohydrates. 6 WW pts plus 🙂
Don’t think so
Wow! These look great! Thanks for sharing the recipe. 😀
Hi! I decided to make this recipe and have a serving for breakfast. They were very delicious and i enjoyed them, but when i input it into the app myfitnesspal one serving showed up as 957 calories! It is not a mistake because i tried multiple times. Why does this seem so much higher than what you have listed?
How many servings are you entering?
Hi. I did as well. The banana is goofed up if you just imported and didn’t check. However, I’m coming out with 227 calories. That could be the difference in products used.
Just made these this morning…so delicious! I used almond milk and added 2T of PB2 (powdered peanut butter), will add more the next time.
The recipe list 25 WW+ points per muffin. The actual number is 10 and if you cut the chocolate chips in half it comes out to 7 1/2 points.
Just came out of the oven and finally got a chance to taste after letting them cool. These are def “healthy”. Nothing bad about it but don’t think you’ll be eating a oatmeal cookie lol. First bite, they are oatmeal-y but have a crunch from the top layer too. I added choc chips and some walnuts. Walnuts were perfect bc it made my brain think they were a muffin 😉 Great breakfast on the go but I’m curious what my anti-health nut husband thinks about these. Thanks for the recipe!
Hi! I made the oatmeal cups yesterday. I followed your recipe to the T and it was runny. Is that how it is suppose to be? I cooked the cups 10 minutes longer than suggested. I am going to try some of your other muffin recipes. Thanks!
P.S. I added raisins instead of the chips. I was craving oatmeal raisin cookies. I thought this recipe was healthier! ; )
Do you know what would be the calorie count when you replace the chocolate chips?
I made these and they’re very good. Are they seriously only 202 calories each? Seems too good to be true, LOL – especially with chocolate chips!
These took about 20 minutes longer to bake than the recipe stated, but they’re amazing! (I just realized I may have accidentally doubled the chocolate chips, though, so that may account for it.)
Made these over the weekend and really enjoyed them! They are very dense and very moist with just the right amount of sweetness! I baked them for five extra minutes and that worked out well. I will definitely be making these again !!!
I subbed the coconut oil with half grape seed and half vegetable oil.
Anyway, it turned out delicious!
Your direction to push the mixture down so it’s covered in liquid confused me. I did push it down but there’s not nearly enough liquid in the mixture for it be covered. Can you explain please?
So good! Excited to make another batch for grab-n-go breakfast this week too.
Do you store these in the refrigerator or counter top after making? They will probably be eaten within 2 days
I put mine in the fridge or freezer
Made these and really loved them. Very satisfying, and a great way to use up old bananas. They taste good and are healthy. Kids would really like.
Thanks for sharing this recipe. It was GREAT!!
I added fresh blueberries instead of chocolate chips. I’m not a fan of chocolate chip muffins & I didn’t want it too sweet. Other than the chocolate chips, I followed you recipe all the way. They were perfect. Thank you!!!
You are welcome. This is one of our favorites.
Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i didnt have any liquid left over either the oats very quickly absorbed it all when mixing
Do these need to be refrigerated?
No they don’t.
Is it possible to use less banana in the recipe?
Thanks 🙂
I’ve only made it as the recipe states so I’m not sure if less banana would work.
I plugged in the ingredients to my WW app and for 12 muffins each muffin was 11 SP which seems ridiculous but I did it twice and it was definitely 11 SP!
I was going to do the same but I can’t find the sugar listed. Where did you get that?
I would like to try these, pls can you confirm if you can substitute the maple syrup with honey and the coconut milk with ordinary low fat milk? Thanks
Yes you can substitute both.
Should you refrigerate these if you aren’t freezing? How long would you say they stay fresh without freezing?
Yes you can freeze these up to 3 months.
In your narrative it says 1/2 cup chocolate chips but the recipe says 1 cup.
It’s one cup.
I use 2 T. Agave nectar in place of the maple syrup as it is more readily available here in the southwest. It has a low glycemic index and tastes sweeter than other sweeteners so you don’t have to use as much. I also decreased the mini chocolate chips to 1/2 cup. These bake up nicely in the mini muffin tins, for small children or tea parties.
Those look amaze!! Good job with the vid, I made my first one and I now have a whole new level of appreciation for those who make their own food videos!!
This oatmeal cup looks amazing, I will go get some bananas and I will start cook this 😀 thanks for sharing this recipe with us.
Made these for a breakfast potluck — they are delicious! Followed the recipe and added walnuts!
Hi! Thanks for the recipe. Finally I found a good recipe that does not require flour. They turned out delicious and the family loved them. I have a question though–what would be the recommended cooking time for the mini muffins pan? I feel that this way I can control my portions better.
My whole family loves these! So yummmy! Do you know how many grams of sugar are in each serving?
Can you make them without maple syrup as I can’t eat it
Yes you can but they won’t be as sweet.
Delicious recipe! However, there’s a typo in the listed ingredients. You wrote 1 cup mini chocolate chips, but in the description, you wrote 1/2 cup. One cup seems like too much…
These are SOOOO good – now with new weight watchers plan they are 10 points each 🙁 So sad to me lol
The video says unsweetened coconut milk. Is that the kind in a can says lite?
No it’s in the dairy section
Can you sub applesauce for the coconut oil? Or something else?
I never tried to do that so I’m not sure.
These turned out SO good!!
One place says 6 WW points, another place says 25 WW points. That can’t be for all 12 as that would make each one about 2 WW points. Which one is it? Even 6 points is high as can’t imagine this would hold you over as a meal, however…….gonna make them anyway!!!!
can you use quick cooking steel cut oats?
I never used quick cooking steel cut oats in this recipe before so I’m not sure how it would turn out.
Made these yesterday and they are awesome! I used applesauce instead of the coconut oil and they are super moist. Flash froze them for future breakfast. Heated them up this morning and they are perfect ! Thanks!!
That’s great! I never used applesauce in this recipe, I’m happy it worked out!
Will this work with almond milk?
Hello, can I use regular vegetable oil replacing the coconut oil? My hubby is allergic to coconut.
yes that should work fine. Butter will work too.
After freezing it, how can I heat it up in my oven? How long? What temp? I don’t have a microwave
Made these this morning and they are AMAZING! I didn’t have pure maple syrup so I just used regular butter pancake syrup. I also added a mixture of dark chocolate and milk chocolate chips.
I love these. I have them in hand in the freezer all the time. In addition to the chocolate chips I add 1/2 cup chopped walnuts, 1/2 cup dried cranberries, cherries, or blueberries, and a 1/2 cup unsweetened coconut. They are loaded with good stuff. They are the best thing I have got from Pinterest …
Oh wow!! Thanks so much for the comment. So happy you love them! I love the addition of coconut. I’ll need to give that one a try.
These are perfect! Made them for breakfast and used blueberries instead of choc chips. They are going down well!!! Thank you x
This looks delicious! Thank you for sharing!
These are good but personally think 1 cup of chocolate chips is way too much. Next time I think I’ll cut that in half, maybe add almond butter.
Perfect for kids who are always looking to snack!
I was thinking of adding PB for an extra protein boost but I’m not sure how much or if it would make them too thick. Maybe add more coconut oil or milk to set it off?
I’d start with 1/4 cup or even 1/3 cup. Then yes I’d add a little more milk to the batter.
I just joined WW. Is there a way to figure out the freestyle points?
Thank you!