These soft, chewy, texture-filled baked banana oatmeal cups are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable.
Baked banana oatmeal cups are the perfect make ahead breakfast for busy mornings. I love having a no fuss, grab-n-go breakfast options for me and the kiddos, especially on weekdays when we’re always in a hurry to get to school.
This recipe is so easy too – it only requires 1 bowl and 8 ingredients that you probably already have on hand + 9, if you’re counting the chocolate chips. We better count those! It’s gluten-free, dairy-free, butter-free, oil-free and naturally sweetened.
Whew, that was a mouthful. Oh and also – guess what? These babies are only 63 calories and just over 1 gram of fat a piece!
These banana oatmeal cups are inspired by my baked pumpkin oatmeal muffins, one of the most viewed and loved recipes on Kim’s Cravings. Only this version uses banana instead of pumpkin, I changed up the spices and left out the maple syrup – with extra ripe bananas, you really won’t need any additional sweeteners, especially if you’re adding in some chocolatey goodness.
If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin, these are so good all mushed up in a bowl with fresh fruit and a splash of almond milk. Brad loves them slathered with almond butter.
Warm, hearty oatmeal in portable form! These banana oatmeal muffins will delight your tastebuds and at just 63 calories per muffin, there’s no guilt in enjoying more than one or more than two. I have a feeling you’re going to love these just as much as my family does. They’re:
Y’all know how much I love oatmeal, but in my opinion, baked oatmeal is so much more delicious and baked oatmeal muffin cups are the BEST. That sweet crusty outer layer with a lovely gooey center – this combo is, dare I say, amazing?!?! Plus, these are perfectly portioned for either a grab-n-go breakfast or snack.
If you give this recipe a try, let me know! Leave a comment and I want to see, so don’t forget to tag a picture #kimscravings on Instagram! Enjoy, friends!
- 2 cups old-fashioned rolled oats, gluten-free as needed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup mashed banana, about 2 medium very ripe bananas
- 2 egg whites or ⅓ cup liquid egg whites from a carton
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk (any milk will work)
- Optional: 1 tablespoon Enjoy Life mini baking chips or any other favorite add-in, like fruit, nuts and/or shredded coconut
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
- In a large bowl, stir together oats, baking powder, cinnamon and salt.
- Add mashed banana, egg whites, vanilla extract, milk and any other optional add-in, if using, to oat mixture and stir well to combine.
- Fill muffin cups almost completely full with oatmeal mixture. The oatmeal cups will not rise. Add a few mini baking chips to each oatmeal cup, if desired.
- Bake for about 30 minutes and until the center of each oatmeal cup is set. Allow to cool for 10 minutes before removing from muffin pan. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.
*I realize 1 tablespoon of chocolate chips doesn't sound like very much, but these are mini chips and I only added mine to the tops of the muffin cups. Feel free to add up to about ½ cup to the oat mixture, if desired.
Love these banana oatmeal cups? You MUST try a few other oatmeal favorites!
Something to think about….
What’s your favorite grab-n-go breakfast?