I have another baked oatmeal cup recipe for you. My plan was to share this later in the week but I keep getting LOTS of emails asking for the recipe so your wish is my command. I will share this recipe today.
This recipe was inspired by a lot of overly ripe bananas sitting on my counter. I know groundbreaking. Most of them I froze for smoothies but decided to keep a couple out for because I had the urge to make a banana recipe. At first I thought banana bread. But 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 breakfast cookies but again those would be gone by the end of the day. My kids can’t resist any cookie and quite frankly neither can I. Then my recipe light bulb went off. Banana and chocolate chip baked oatmeal! My kids love baked oatmeal but for some reason they know this is just a breakfast food so they don’t inhale it all in one sitting.
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.
If you prefer video over picture instructions then check out this quick recipe tutorial I put together on this banana and chocolate chip baked oatmeal recipe.
I used two ripe medium bananas for this recipe. When I mashed them up they equaled about 1 cup.
The chocolate chips are obviously a treat, especially for breakfast. If you want to leave them out then go ahead. However, there is only ½ cup in the recipe so if you need a little chocolate fix then throw some in. Go ahead and throw them in, you will be happy you did.
Just like my other baked oatmeal cup recipes these freeze wonderfully. After they are cooled wrap individually in plastic wrap then place in a large freezer bag. I warm mine up in the microwave for 2 minutes on high. I recommend heating up along side a coffee mug of water. This little freezer cooking tip will keep the texture of the baked oatmeal cup soft and moist.
The banana and pure maple syrup in the recipe adds a good amount of sweetness. But if you want more then pour a little extra maple syrup over the top before you eat it.
Each baked oatmeal cup is 202 calories and 6 weight watchers points plus.
Some readers ask about the type of muffin pan I use and recommend. I like this Wilton 12 Cup Muffin Pan. It’s inexpensive, a #1 best seller on Amazon, and has good reviews.
- 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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Deborah says
April 8, 2015 at 10:44 amWhat could I use in place of coconut oil ?
Tammy Kresge says
April 9, 2015 at 1:17 pmCanola, vegetable, or melted butter.
Elizabeth says
March 14, 2016 at 7:50 pmCan I sub raw honey for maple syrup?
Angelique says
February 8, 2017 at 1:03 pmYou can use dates as well to sup hone, makes them really sweet!
Craig L says
August 12, 2016 at 9:55 amI’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
March 24, 2017 at 5:48 pmDo they have to be freezed? Can they be kept in the fridge for 5 days?
Lindsey @Fit Life Pursuits says
April 8, 2015 at 2:31 pmYay! Thanks for sharing. These look so good! Anything with chocolate and banana I’m in!
sarah van drunen says
April 8, 2015 at 4:41 pmSince 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
April 9, 2015 at 12:15 amThese look delicious and are such a fun twist on oatmeal! 🙂
chris says
April 10, 2015 at 2:36 pmwhat 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
April 12, 2015 at 10:50 amThese look really good, but are they really 25 Weight Watchers Plus points?
Chelsea says
April 12, 2015 at 11:34 pmI thought the same thing at first glance–they are 25 g. carbohydrates. 6 WW pts plus 🙂
Tali says
December 27, 2016 at 7:24 amDon’t think so
Jess says
April 15, 2015 at 7:30 pmWow! These look great! Thanks for sharing the recipe. 😀
Kristen says
July 31, 2015 at 12:14 pmHi! 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
August 3, 2015 at 11:15 amHow many servings are you entering?
adlins says
October 4, 2015 at 7:45 pmHi. 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
January 26, 2016 at 9:50 amJust 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
February 5, 2016 at 2:31 pmThe 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
February 22, 2016 at 1:58 pmJust 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
February 23, 2016 at 9:25 amHi! 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
February 23, 2016 at 9:28 amP.S. I added raisins instead of the chips. I was craving oatmeal raisin cookies. I thought this recipe was healthier! ; )
Sara says
November 8, 2016 at 9:49 amDo you know what would be the calorie count when you replace the chocolate chips?
Robyn says
April 11, 2016 at 9:42 amI 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
July 17, 2016 at 5:14 amThese 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
August 8, 2016 at 3:43 pmMade 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
September 9, 2016 at 12:27 amI subbed the coconut oil with half grape seed and half vegetable oil.
Anyway, it turned out delicious!
KERRY says
September 18, 2016 at 10:11 amYour 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
October 9, 2016 at 10:10 amSo good! Excited to make another batch for grab-n-go breakfast this week too.
Kelly Okawa says
October 15, 2016 at 6:04 pmDo you store these in the refrigerator or counter top after making? They will probably be eaten within 2 days
Tammy Kresge says
October 17, 2016 at 5:52 amI put mine in the fridge or freezer
Rachel says
November 9, 2016 at 12:32 pmMade 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
January 6, 2017 at 10:39 amThanks 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
January 7, 2017 at 9:16 amYou are welcome. This is one of our favorites.
Emma says
February 3, 2017 at 8:51 amJust 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
February 12, 2017 at 9:22 pmDo these need to be refrigerated?
Tammy Kresge says
February 13, 2017 at 12:00 pmNo they don’t.
Emma says
February 20, 2017 at 10:25 pmIs it possible to use less banana in the recipe?
Thanks 🙂
Tammy Kresge says
February 24, 2017 at 12:46 pmI’ve only made it as the recipe states so I’m not sure if less banana would work.
Donna says
February 21, 2017 at 5:14 pmI 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
May 26, 2017 at 7:35 pmI was going to do the same but I can’t find the sugar listed. Where did you get that?
Mo says
February 22, 2017 at 1:35 amI 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
February 24, 2017 at 12:44 pmYes you can substitute both.
Julie says
February 23, 2017 at 11:40 amShould you refrigerate these if you aren’t freezing? How long would you say they stay fresh without freezing?
Tammy Kresge says
February 24, 2017 at 12:43 pmYes you can freeze these up to 3 months.
Stacy says
March 13, 2017 at 3:39 pmIn your narrative it says 1/2 cup chocolate chips but the recipe says 1 cup.
Tammy Kresge says
March 13, 2017 at 5:07 pmIt’s one cup.
Mary says
March 21, 2017 at 9:35 pmI 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
April 19, 2017 at 4:50 pmThose 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
July 6, 2017 at 6:16 amThis 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
August 25, 2017 at 11:26 amMade these for a breakfast potluck — they are delicious! Followed the recipe and added walnuts!
Vaneza says
August 31, 2017 at 12:59 pmHi! 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
October 28, 2017 at 10:07 amMy whole family loves these! So yummmy! Do you know how many grams of sugar are in each serving?
Ginny says
November 26, 2017 at 8:51 amCan you make them without maple syrup as I can’t eat it
Tammy Kresge says
November 28, 2017 at 5:48 amYes you can but they won’t be as sweet.
Lori Zorn says
December 22, 2017 at 3:45 pmDelicious 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
January 9, 2018 at 6:19 pmThese are SOOOO good – now with new weight watchers plan they are 10 points each 🙁 So sad to me lol
Patty says
May 12, 2018 at 4:20 pmThe video says unsweetened coconut milk. Is that the kind in a can says lite?
Tammy Kresge says
May 17, 2018 at 5:41 pmNo it’s in the dairy section
Vic says
May 15, 2018 at 5:51 pmCan you sub applesauce for the coconut oil? Or something else?
Tammy Kresge says
May 17, 2018 at 5:40 pmI never tried to do that so I’m not sure.
Briana says
May 29, 2018 at 9:00 amThese turned out SO good!!
Carol says
August 8, 2018 at 10:42 amOne 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
August 11, 2018 at 8:45 amcan you use quick cooking steel cut oats?
Tammy Kresge says
August 16, 2018 at 10:14 amI never used quick cooking steel cut oats in this recipe before so I’m not sure how it would turn out.
Becky says
February 4, 2019 at 10:09 amMade 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
February 5, 2019 at 9:13 amThat’s great! I never used applesauce in this recipe, I’m happy it worked out!
Lisa says
February 28, 2019 at 10:18 amWill this work with almond milk?
Shawna says
March 24, 2019 at 2:36 pmHello, can I use regular vegetable oil replacing the coconut oil? My hubby is allergic to coconut.
Tammy Kresge says
March 25, 2019 at 5:45 amyes that should work fine. Butter will work too.
Kim says
March 25, 2018 at 10:46 amI just joined WW. Is there a way to figure out the freestyle points?
Thank you!