Baked Oatmeal Cups (Healthy & Easy)

Baked Oatmeal Cups are a cross between a muffin and oatmeal. Packed with nut butter, mashed banana, oats, and maple syrup and filled with your favorite mix-ins (chocolate, dried fruit, nuts, or berries). A quick and easy breakfast or snack that is nutritious and delicious!

We’ve been in a major breakfast rut and these Baked Oatmeal Cups finally have us excited about breakfast again. My kids love them, they are healthy, and there are so many different flavor variations. If you’re looking for recipes using oats, we have several delicious options. Try our Oatmeal Pancakes, Oatmeal Coconut Chocolate Chip Cookies, and Berry Baked Oatmeal, too.

Stack of two baked oatmeal cups filled with chocolate chips.

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Ingredients needed

Oats (old fashioned/rolled oats work best)
Baking powder
Salt
Bananas (overripe bananas are best, they’re extra sweet)
Almond butter, peanut butter or any other nut/seed butter
Maple syrup (swap for honey, if desired)
Eggs
Milk (dairy milk or plant based milk both work)
Vanilla
Optional flavorings and mix-ins: cinnamon, chocolate chips, dried fruit, nuts, berries.

Baked oatmeal cup with raisins and chocolate.

Mix in options

You can add any of the following to the batter before baking. We recommend about 1 generous cup of mix-ins. Feel free to mix and match, too!

Chocolate chips
Raisins
Dried cranberries
Dried cherries
Nuts
Fresh berries (large berries chopped)

Note: The muffins pictured contain our favorite combination which is chocolate chips, raisins, and walnuts.

Love chocolate? Try these: Double Cho colate Oatmeal Cups.

Stack of baked oatmeal cups with chocolate and raisins.

Serving and storage

Serving: Serve slightly warm and eat with your hands (like a muffin) or with a fork. You can also drizzle with honey or maple syrup for added sweetness.

Storage: Store, tightly covered, in the refrigerator for up to 3 days. Reheat in the microwave right before serving.

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Recipe

Baked Oatmeal Cups

These Baked Oatmeal Cups are packed with nut butter, mashed banana, oats, and maple syrup and filled with your favorite mix-ins (chocolate, dried fruit, nuts, or berries).

4.92 from 12 votes

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12

Calories: 151kcal

Author: Allison – Celebrating Sweets

Ingredients

Instructions

Preheat oven to 350°F. Grease a 12-count muffin tin.
In a large bowl, whisk mashed banana, almond butter, syrup, eggs, milk, and vanilla. Add oats, baking powder, and salt and stir witha wooden spoon or rubber spatula until well combined. Stir in mix-ins.
Divide the mixture between 12 muffin cups (I use an ice cream scoop). Bake for 16-20 minutes, until cooked through. The edges should just be beginning to turn golden brown. The muffins might seem soft and delicate, they will firm up as they cool. Place the pan on a wire rack and cool for at least 20 minutes. If necessary, run a thin knife around the outside of each muffin and remove from the pan. Serve warm.

Notes

Oats: I like to pulse half of the oats in a food processor. I find that this helps make the texture of the muffins a bit softer. Pulse about 7-8 times, until the oats are coarsely ground. You can skip this step if you’d prefer.Mix-in optionsYou can add any of the following to the batter before baking. We recommend about 1 generous cup of mix-ins. Feel free to mix and match, too!