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
Video
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.
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!
Stephanie says
These are absolutely delicious! I added extra cinnamon and an extra teaspoon of vanilla to my batch. My family loved them!! So thankful I found this recipe! Thank you for sharing.
Tammy Overhoff says
You’re so welcome! My daughter loves these for breakfast so I make them often. I’m so happy you all love them too.
Shannon says
Just made these and they are very good! I added a tablespoon of chia seeds and used only 1/2 cup chocolate chips. I eat baked oatmeal often and, having recently returned to the office after working from home during the pandemic, the portability of these is a big plus. THANKS!
Tammy Overhoff says
I’m so happy you love these! I actually have them on our meal plan this week too. My daughter loves these! And I love the idea of adding chia seeds I’ll need to do that this time.
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.
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!
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.
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.
Sammie says
These are strangely delicious! Can’t wait for my toddler to try them!
Tammy Kresge says
Awesome! So happy you like them!
Michelle says
A little dry will maybe add more applesauce or some almond milk also did less chips
K says
It says in the ingredients list 1 cup of chocolate chips, and then in your written description it says 1/2 cup….
Elliot says
Thanks for the nice review.
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
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.
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!
Suzanne says
This looks delicious! Thank you for sharing!
Zee says
These are perfect! Made them for breakfast and used blueberries instead of choc chips. They are going down well!!! Thank you x
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.