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
- Maple syrup
- Vanilla extract
- 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
- 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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