Banana Chocolate Chip Baked Oatmeal Cups

why make this recipe

Banana Chocolate Chip Baked Oatmeal Cups are a tasty and healthy breakfast or snack option. They are easy to make and can be enjoyed by both kids and adults. These oatmeal cups are packed with the goodness of bananas and oats, along with the indulgence of chocolate chips. They are perfect for meal prep, making your mornings smoother and more delicious.

how to make Banana Chocolate Chip Baked Oatmeal Cups

Ingredients

• 1 cup banana puree (about 2 medium/large ripe bananas)
• 3/4 cup milk (dairy or non-dairy)
• 1/4 cup honey
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup chocolate chips

Directions

1. Preheat the oven to 350 degrees F.
2. Line a mini muffin tin (or regular muffin tin) with liners and set aside.
3. Puree (or mash) the bananas until you have 1 cup worth. Add to a mixing bowl.
4. Add in the milk, honey, egg, and vanilla, then mix to combine.
5. Add in the oats, cinnamon, baking powder, and salt.
6. Fold in the chocolate chips.
7. Scoop into the prepared pan and top with extra chocolate chips.
8. Bake for 16 minutes or until a toothpick comes out clean.
9. Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.

how to serve Banana Chocolate Chip Baked Oatmeal Cups

Serve these oatmeal cups warm or at room temperature. They are great on their own or paired with a glass of milk or a cup of yogurt. You can also serve them with fresh fruit, like sliced bananas or berries, for an extra nutritious boost.

how to store Banana Chocolate Chip Baked Oatmeal Cups

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage. To freeze, place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. They can last in the freezer for up to 3 months.

tips to make Banana Chocolate Chip Baked Oatmeal Cups

• Make sure the bananas are very ripe for the best flavor and sweetness.
• If you prefer a sweeter cup, you can add a bit more honey or some maple syrup.
• Feel free to mix in nuts or dried fruit for added texture and flavor.
• Adjust baking time based on your oven; check for doneness a couple of minutes early.

variation

You can switch out the chocolate chips for other mix-ins like berries, nuts, or coconut flakes. For a nut-free option, use sunflower seed butter instead of nut butter, if desired.

FAQs

1. Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats, but you may need to increase the baking time slightly as rolled oats take longer to cook.

2. Can I make these oatmeal cups vegan?
Yes! You can use flax eggs instead of a regular egg, and use plant-based milk and a vegan sweetener instead.

3. How do I know when they are done baking?
Insert a toothpick into the center of an oatmeal cup. If it comes out clean or with a few moist crumbs, they are done. If it comes out wet with batter, bake a few minutes longer.

Banana Chocolate Chip Baked Oatmeal Cups

A tasty and healthy breakfast option, these oatmeal cups are packed with bananas, oats, and chocolate chips, perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Servings: 12 cups

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup banana puree (about 2 medium/large ripe bananas) Use very ripe bananas for best flavor.
• 3/4 cup milk (dairy or non-dairy)
• 1/4 cup honey Can substitute with maple syrup for a sweeter taste.
• 1 large egg Can use a flax egg for a vegan option.
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups quick oats Rolled oats can be used but may require longer baking time.
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup chocolate chips Feel free to substitute with nuts or dried fruit.

Method

 

Preparation

1. Preheat the oven to 350 degrees F.
2. Line a mini muffin tin (or regular muffin tin) with liners and set aside.
3. Puree (or mash) the bananas until you have 1 cup worth. Add to a mixing bowl.
4. Add in the milk, honey, egg, and vanilla, then mix to combine.
5. Add in the oats, cinnamon, baking powder, and salt.
6. Fold in the chocolate chips.
7. Scoop into the prepared pan and top with extra chocolate chips.

Baking

1. Bake for 16 minutes or until a toothpick comes out clean.
2. Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can also be frozen for up to 3 months.