Banana Baked Oatmeal Cups With Chocolate Chips is about to become your new favorite breakfast recipe or morning snack. These healthy oatmeal muffins use pantry staples and ripe bananas, so you likely have everything to bake a batch right now.
This post contains affiliate links. I am an affiliate for Amazon Associates and other brands and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.
This new banana baked oatmeal with chocolate chips is sure to become a regular in your breakfast rotation. It’s sweet and tastes dessert-like but is also wholesome enough for a healthy breakfast. The best part is these baked oatmeal cups are portable, so throw one in your bag on the way to work.
Want some other options? Try these different baked oatmeal variations: Blueberry banana baked oatmeal, pumpkin baked oatmeal, and carrot cake baked oatmeal are just a few of our favorite baked oatmeal recipes.
Reasons You’ll Love This Recipe
- Another delicious recipe to use up ripe bananas – Raise your hand if there are always 2-3 ripe bananas sitting on the counter at your house. Me too! Most of the time, I’ll whip together my favorite healthy banana bread or freeze it into smoothie kits. However, when I want to switch things up, I’ll add baked oatmeal to the mix.
- Super easy recipe to make for breakfast or snacks – Wholesome ingredients, sweetened with maple syrup, and portion-controlled, these baked oatmeal cups will keep you on track with your weight loss goals. As a bonus, you can also enjoy them dairy-free and gluten-free.
- Kids love these! No begging or threatening needed to get the kiddos to eat one of these oatmeal cups for breakfast.
- Meal prep superstar. You can make a batch to eat for the week or stock up and freeze for a quick healthy breakfast all month.
Ingredients
Rolled oats – Also called old-fashioned oats, these hearty oats are perfect for baking.
Can I use steel-cut oats? Steel-cut oats need a lot more liquid and time to cook than what’s called for in this recipe so, while it’s possible, not without adjustments and substitutions, if you want to use steel-cut oats, I recommend, for best results, researching a recipe that uses this ingredient.
Mashed bananas – The riper a banana, the sweeter the recipe, so make sure to choose bananas with lots of brown spots on the skin.
You can freeze leftover ripe bananas to use in smoothies or other baking recipes.
Ground cinnamon – This warm spice pairs perfectly with bananas and chocolate. You can also use a small amount of nutmeg or allspice to add another layer flavor to the oatmeal cups.
Baking powder – While these baked oatmeal muffins won’t rise like a traditional muffin recipe, the baking powder gives them a little bit of a lift.
Eggs – acts as a binder to keep the oatmeal cups together.
Pure maple syrup – adds the perfect amount of sweetness.
Pure vanilla extract – for additional flavor.
Unsweetened coconut milk – Almond milk or any non-dairy milk will work in this recipe. Of course, regular milk will work too
Melted coconut oil – Coconut oil is my favorite oil to use in baked goods. However, if you don’t have it, then use vegetable oil or melted butter.
Chocolate chips – I’ve used all types of chocolate chips in this recipe. My favorite is regular semi-sweet chocolate chips. You can also use mini chocolate chips. Use peanut butter chips for a fancy twist.
Cooking Tips
Measure out the mashed bananas. 1-cup of mashed bananas equals roughly 2-3 bananas. Bananas come in all sizes, so for an accurate measurement, mash the banana and then measure the amount before adding it to the recipe. Again, you can freeze leftover bananas.
Bake in an 8 or 9-inch baking pan. Instead of baking individual baked oatmeal cups, add the batter to an 8 or 9-inch baking pan and bake for 25-30 minutes in a 350-degree oven.
Use muffin liners. Before I add the batter to the muffin pan, I spray each cup with cooking spray. I never have an issue with the banana oatmeal cups sticking to the pan. If the oatmeal cups sticking are a concern, then use silicone or paper muffin liners.
Leave out the chocolate chips. If you want to lower the fat and calories, reducing or leaving out the chocolate chips is a great way to do that.
Mix the spices into the oats first to prevent any clumps. I know it’s tempting to mix everything in one bowl. I’ve tried that, and it didn’t work out. I ended up with clumps of cinnamon and salt because the spices turned into chunks from the wet ingredients. Mix the oats and spices before adding the wet ingredients.
Substitute honey or other sugar substitutes. Honey is a good substitute for maple syrup. I haven’t used monk fruit, agave, or other sugar substitutes, so I don’t know if they’d work in this recipe. My guess is you’ll need to play around with the ratios.
Press the oats into the milk. Before putting the baked oatmeal into the oven, cover the oats in milk. If not, then they will dry out. Use a spoon and press the oats into the muffin cups to distribute the milk.
Use the knife trick to remove the baked oatmeal cups. After the banana baked oatmeal cups are done cooking and have cooled for a few minutes, glide a butter knife around the edges of the oatmeal cups and then lift them out.
Melt the coconut in the microwave. I always throw in this tip because I don’t want to assume everyone knows how to melt coconut oil. It’s simple. Add the desired amount of coconut oil to a microwave-safe glass measuring cup and microwave for 35 – 60 seconds until melted. If you need more, add extra coconut oil; if you have too much, pour the excess back into the coconut oil container. Don’t worry; it will solidify.
Supplies to make this recipe
How to Make Banana Baked Oatmeal with Chocolate Chips
- Before you get the ingredients together, preheat the oven to 350 degrees.
- You’ll need two medium to large bowls for this recipe. In the first bowl, add the rolled oats, cinnamon, salt, and baking powder.
- The second bowl, whisk together the two eggs, 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. If the oats look dry, then add in a little extra milk. The milk needs to be covering the oats.
- Slowly stir in the chocolate chips.
- Spray a muffin pan with cooking spray, then divide the oatmeal mixture among the 12 muffin cups. Press the mixture down with a spoon, so all the oats are covered in liquid.
- Bake for 30 minutes or until the tops are golden brown.
- Let cool for 5 minutes. Enjoy with a bit of pure maple syrup.
What to serve with Banana Baked Oatmeal
These banana oatmeal cups are delicious serve alongside:
- Yogurt and berries – add a scoop of yogurt and berries on top of the yogurt cup.
- Milk – place the banana oatmeal cup in a bowl and pour some milk over the top.
- Drizzle peanut butter or almond butter on top – for extra protein slather some nut butter on top.
- Extra maple syrup – If you need some extra sweetness then drizzle a few teaspoons of pure maple syrup or honey over the top.
How to Store and Reheat
To store
Just like my other baked oatmeal cup recipes, these Banana Chocolate Chip Oatmeal Cups store and reheat wonderfully.
To store, place the banana baked oatmeal cups in a glass storage container, or plastic storage bag, and keep them at room temperature for up to 3 days or refrigerator up to 7 days.
Warm up in the microwave for 30 – 45 seconds.
To freeze
After they are have cooled down, wrap each cup individually in plastic wrap and place them in a large freezer bag.
To warm up, remove from the plastic and heat on high in the microwave for 1-2 minutes.
Cooking tip: 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.
Banana Baked Oatmeal Cups with Chocolate Chips
Ingredients
- 3 cups rolled oats or old fashioned oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup pure maple syrup
- 1 cup mashed banana 2 bananas
- 1 teaspoons pure vanilla extract
- 1 cup Unsweetened coconut milk or almond milk dairy milk can be substituted
- ¼ cup melted coconut oil
- 1 cup chocolate chips
- Cooking spray.
Instructions
- Preheat the oven to 350.
- In a medium bowl combine the rolled oats, cinnamon, 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. If the oats seem a little dry add a couple more tablespoons of milk.
- Slowly stir in the chocolate chips.
- Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffin cups. Press the mixture down with a spoon so all the oats are covered in liquid.
- Bake for 30 minutes or until the tops are golden brown.
- Let cool for 5 minutes. Enjoy with a little pure maple syrup.
Video
Notes
How to Store and Reheat
To store
Just like my other baked oatmeal cup recipes, these Banana Chocolate Chip Oatmeal Cups store and freeze wonderfully. To store place in a glass container. or plastic storage bag and keep at room temperature for up to 3 days and refrigerate up to 7 days.To freeze
After they are have cooled down, wrap each cup individually in plastic wrap and place them in a large freezer bag. To warm up, remove from the plastic and warm mine up in the microwave for 1-2 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.Other Cooking Tips
Measure out the mashed bananas – 1-cup of mashed bananas equals roughly 2-3 bananas. Bananas come in all sizes, so for an accurate measurement, mash the banana and then measure the amount before adding it to the recipe. Again, you can freeze leftover bananas. Bake in an 8 or 9-inch baking pan. Instead of baking individual baked oatmeal cups, add the batter to an 8 or 9-inch baking pan and bake for 25-30 minutes in a 350-degree oven. Use muffin liners. Before I add the batter to the muffin pan, I spray each cup with cooking spray. I never have an issue with the banana oatmeal cups sticking doing it this way. If the oatmeal cups sticking are a concern, then use silicone or paper muffin liners. Leave out the chocolate chips. If you want to lower the fat and calories, reducing or leaving out the chocolate chips is a great way to do that. Mix the spices into the oats first to prevent any clumps. I know it’s tempting to mix everything in one bowl. I’ve tried that, and it didn’t work out. I ended up with clumps of cinnamon and salt because the spices turned into chunks from the wet ingredients. Mix the oats and spices before adding the wet ingredients. Substitute honey or other sugar substitutes. Honey is a good substitute for maple syrup. I haven’t used monk fruit, agave, or other sugar substitutes, so I don’t know if they’d work in this recipe. My guess is you’ll need to play around with the ratios. Press the oats into the milk. Before putting the baked oatmeal into the oven, cover the oats in milk. If not, then they will dry out. Use a spoon and press the oats into the muffin cups to distribute the milk. Use the knife trick to remove the baked oatmeal cups. After the banana baked oatmeal cups are done cooking and have cooled for a few minutes, glide a butter knife around the edges of the oatmeal cups and then lift them out. Melt the coconut in the microwave. I always throw in this tip because I don’t want to assume everyone knows how to melt coconut oil. It’s simple. Add the desired amount of coconut oil to a microwave-safe glass measuring cup and microwave for 35 – 60 seconds until melted. If you need more, add extra coconut oil; if you have too much, pour the excess back into the coconut oil container. Don’t worry; it will solidify.Nutrition
Have you tried this recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
Deborah says
What could I use in place of coconut oil ?
Tammy Kresge says
Canola, vegetable, or melted butter.
Elizabeth says
Can I sub raw honey for maple syrup?
Angelique says
You can use dates as well to sup hone, makes them really sweet!
Craig L says
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.
Cherish says
Do they have to be freezed? Can they be kept in the fridge for 5 days?
Lindsey @Fit Life Pursuits says
Yay! Thanks for sharing. These look so good! Anything with chocolate and banana I’m in!
sarah van drunen says
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!!
easypeasy says
These look delicious and are such a fun twist on oatmeal! 🙂
chris says
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?
Stefany says
These look really good, but are they really 25 Weight Watchers Plus points?
Chelsea says
I thought the same thing at first glance–they are 25 g. carbohydrates. 6 WW pts plus 🙂
Tali says
Don’t think so
Nancy Foster says
Read the nutrition Information again carefully. it says Carbohydrates: 25.
WW Points + are 6. It confused me at first also.
Jess says
Wow! These look great! Thanks for sharing the recipe. 😀
Kristen says
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?
Tammy Kresge says
How many servings are you entering?
adlins says
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.
Carol says
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.
Marti Schmidt says
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.
Suzy says
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!
Kaye says
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!
Kaye says
P.S. I added raisins instead of the chips. I was craving oatmeal raisin cookies. I thought this recipe was healthier! ; )
Sara says
Do you know what would be the calorie count when you replace the chocolate chips?
Robyn says
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!
Jessica says
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.)
Judy Davis says
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 !!!
Stacie says
I subbed the coconut oil with half grape seed and half vegetable oil.
Anyway, it turned out delicious!
KERRY says
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?
Kim says
So good! Excited to make another batch for grab-n-go breakfast this week too.
Kelly Okawa says
Do you store these in the refrigerator or counter top after making? They will probably be eaten within 2 days
Tammy Kresge says
I put mine in the fridge or freezer
Rachel says
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.
Jackie says
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!!!
Tammy Kresge says
You are welcome. This is one of our favorites.
Emma says
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
Emily says
Do these need to be refrigerated?
Tammy Kresge says
No they don’t.
Emma says
Is it possible to use less banana in the recipe?
Thanks 🙂
Tammy Kresge says
I’ve only made it as the recipe states so I’m not sure if less banana would work.
Donna says
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!
Renee says
I was going to do the same but I can’t find the sugar listed. Where did you get that?
Mo says
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
Tammy Kresge says
Yes you can substitute both.
Julie says
Should you refrigerate these if you aren’t freezing? How long would you say they stay fresh without freezing?
Tammy Kresge says
Yes you can freeze these up to 3 months.
Stacy says
In your narrative it says 1/2 cup chocolate chips but the recipe says 1 cup.
Tammy Kresge says
It’s one cup.
Mary says
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.
Hailey says
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!!
Boyan Minchev says
This oatmeal cup looks amazing, I will go get some bananas and I will start cook this 😀 thanks for sharing this recipe with us.
Leilani says
Made these for a breakfast potluck — they are delicious! Followed the recipe and added walnuts!
Vaneza says
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.
Jjwest289 says
My whole family loves these! So yummmy! Do you know how many grams of sugar are in each serving?
Ginny says
Can you make them without maple syrup as I can’t eat it
Tammy Kresge says
Yes you can but they won’t be as sweet.
Lori Zorn says
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…
Katie Bourgois says
These are SOOOO good – now with new weight watchers plan they are 10 points each 🙁 So sad to me lol
Patty says
The video says unsweetened coconut milk. Is that the kind in a can says lite?
Tammy Kresge says
No it’s in the dairy section
Vic says
Can you sub applesauce for the coconut oil? Or something else?
Tammy Kresge says
I never tried to do that so I’m not sure.
Briana says
These turned out SO good!!
Carol says
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!!!!
Jody says
can you use quick cooking steel cut oats?
Tammy Kresge says
I never used quick cooking steel cut oats in this recipe before so I’m not sure how it would turn out.
Becky says
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!!
Tammy Kresge says
That’s great! I never used applesauce in this recipe, I’m happy it worked out!
Lisa says
Will this work with almond milk?
Shawna says
Hello, can I use regular vegetable oil replacing the coconut oil? My hubby is allergic to coconut.
Tammy Kresge says
yes that should work fine. Butter will work too.
Flora says
After freezing it, how can I heat it up in my oven? How long? What temp? I don’t have a microwave
DiAnne says
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.
Barb says
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 …
Tammy Kresge says
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.
Zee says
These are perfect! Made them for breakfast and used blueberries instead of choc chips. They are going down well!!! Thank you x
Suzanne says
This looks delicious! Thank you for sharing!
Brandi says
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!
Angie says
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?
Tammy Kresge says
I’d start with 1/4 cup or even 1/3 cup. Then yes I’d add a little more milk to the batter.
Haley Carter-Stephenson says
In the paragraph you said it calls for 1/2 cup of mini chocolate chips, the recipe says 1 cup… Which is it?
I’ll rate after I bake, probably gonna use 1 cup of mini chocolate chips.
Tammy Kresge says
You use either. I usually use 1/2 cup of mini chocolate chips or 1 cup regular chocolate chips
Elliot says
Thanks for the nice review.
K says
It says in the ingredients list 1 cup of chocolate chips, and then in your written description it says 1/2 cup….
Michelle says
A little dry will maybe add more applesauce or some almond milk also did less chips
Sammie says
These are strangely delicious! Can’t wait for my toddler to try them!
Tammy Kresge says
Awesome! So happy you like them!
Sue Nabal says
I made these using the small muffin pans. Recipe made 36 yummy bite size muffins! I substituted coconut milk with almond milk and coconut oil with canola oil.
Kelsey says
Can I use something instead of pure maple syrup? Can I use coconut oil in liquid form already or does it need to be the solid form and then melted??
Tammy Kresge says
You can use honey in place of maple syrup. You can also use coconut sugar or brown sugar. In this case, you might need to add a little more milk since you are removing the maple syrup. Yes liquid coconut oil will work.
Alison says
This is a favorite in my house! I make these at least twice a month.
Tammy Kresge says
That’s so great!I’m so happy to read that!
Swrah says
Would these still work the same with Gluten Free Oats?
Tammy Overhoff says
Yes they would. I use gluten free all of the time.