Banana and Chocolate Chip Baked Oatmeal Cups

Banana and Chocolate Chip Baked Oatmeal Cups 202 calories and 6 weight watchers points plus

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.

Banana and Chocolate Chip Baked Oatmeal Cups 202 calories and 6 weight watchers points plus

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.

Banana and Chocolate Chip Baked Oatmeal Cups 202 calories and 6 weight watchers points plus

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.

4.8 from 21 reviews
Banana and Chocolate Chip Baked Oatmeal Cups
Prep time
Cook time
Total time
Serves: 12
  • 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.
  1. Preheat oven to 350.
  2. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside.
  3. 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.
  4. Slowly whisk in the milk and coconut oil.
  5. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
  6. Slowly stir in the chocolate chips.
  7. 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.
  8. Bake for 30 minutes or until the tops are slightly brown.
  9. Let cool for 5 minutes. Enjoy with a little pure maple syrup.
Make ahead instructions

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.
Nutrition Information
Serving size: 1 baked oatmeal cup Calories: 202 Fat: 13 Carbohydrates: 25 WW Points +: 6 Fiber: 1 Protein: 4


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  1. What could I use in place of coconut oil ?

    • Canola, vegetable, or melted butter.

    • 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.

  2. Yay! Thanks for sharing. These look so good! Anything with chocolate and banana I’m in!

  3. 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.


  4. These look delicious and are such a fun twist on oatmeal! 🙂

  5. 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?

  6. These look really good, but are they really 25 Weight Watchers Plus points?

  7. Wow! These look great! Thanks for sharing the recipe. 😀

  8. 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?

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. P.S. I added raisins instead of the chips. I was craving oatmeal raisin cookies. I thought this recipe was healthier! ; )

  14. 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!

  15. 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.)

  16. 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 !!!

  17. I subbed the coconut oil with half grape seed and half vegetable oil.
    Anyway, it turned out delicious!

  18. 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?

  19. So good! Excited to make another batch for grab-n-go breakfast this week too.

  20. Kelly Okawa says:

    Do you store these in the refrigerator or counter top after making? They will probably be eaten within 2 days

  21. 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.

  22. 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!!!

  23. 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

  24. Do these need to be refrigerated?

  25. Is it possible to use less banana in the recipe?
    Thanks 🙂

  26. 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!

  27. 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

  28. Should you refrigerate these if you aren’t freezing? How long would you say they stay fresh without freezing?

  29. In your narrative it says 1/2 cup chocolate chips but the recipe says 1 cup.

  30. 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.

  31. 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!!

  32. This oatmeal cup looks amazing, I will go get some bananas and I will start cook this 😀 thanks for sharing this recipe with us.

  33. Made these for a breakfast potluck — they are delicious! Followed the recipe and added walnuts!

  34. 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.

  35. My whole family loves these! So yummmy! Do you know how many grams of sugar are in each serving?

  36. Can you make them without maple syrup as I can’t eat it

  37. 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…

  38. Katie Bourgois says:

    These are SOOOO good – now with new weight watchers plan they are 10 points each 🙁 So sad to me lol

  39. The video says unsweetened coconut milk. Is that the kind in a can says lite?

  40. Can you sub applesauce for the coconut oil? Or something else?

  41. These turned out SO good!!

  42. 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!!!!

  43. can you use quick cooking steel cut oats?

  44. I just joined WW. Is there a way to figure out the freestyle points?
    Thank you!


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