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 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.
Check out my baked oatmeal cups tutorial for more tips and tricks. See all of my healthy oatmeal recipes.
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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.
Shopping tips
Our favorite place to purchase organic baked oatmeal ingredients is online at Thrive Market. They offer great prices, and everything gets delivered straight to your door. If you’re already a subscriber, you can view my oatmeal grocery list for easy shopping. Not a subscriber yet? Join here and get 40% off your first purchase. Need more information? Check out my Thrive Market Review.
How to Make Banana Baked Oatmeal
- 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.
Supplies
- Mixing bowls
- Measuring spoons
- Glass measuring cup
- Muffin pan
- Glass storage containers
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.
Serving suggestions
These banana baked 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.
Storage Tips
For the week
Just like my other baked oatmeal cup recipes, these Banana Chocolate Chip Baked Oatmeal store and reheat wonderfully.
- To store, place the banana baked oats 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.
Do you love the idea of having oatmeal recipes ready ahead of time? Check out my tutorial on how to meal prep oatmeal for the week for more ideas.
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.
Expert 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.
Other Baked Oatmeal Recipes
Banana Baked Oatmeal
Equipment
- Mixing bowl
- 12-cup muffin pan
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 can also use coconut sugar or brown sugar
- 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
Nutrition
Have you tried this banana baked oatmeal with chocolate chips 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!
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.
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
Katie Bourgois says
These are SOOOO good – now with new weight watchers plan they are 10 points each 🙁 So sad to me lol
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…
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.
Jjwest289 says
My whole family loves these! So yummmy! Do you know how many grams of sugar are in each serving?
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.
Leilani says
Made these for a breakfast potluck — they are delicious! Followed the recipe and added walnuts!
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.
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!!
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.
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.
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.
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.
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?
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.
Emily says
Do these need to be refrigerated?
Tammy Kresge says
No they don’t.
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
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.
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.