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Banana Baked Oatmeal Cups
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4.65 from 17 votes

Banana Baked Oatmeal Cups

This banana baked oatmeal cups recipe is easy to make and perfect for healthy grab-and-go breakfasts.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: budget friendly, dairy free, freezer friendly, gluten free, kid friendly, make ahead, vegetarian
Servings: 12 oatmeal cups
Author: Ali

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/4 cups plain milk (dairy or non-dairy)
  • 1 cup mashed ripe bananas
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/3 cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon each: fine sea salt ground cinnamon, ground ginger

Instructions

  • Prep oven and muffin pan. Heat oven to 350°F (180°C). Grease a muffin pan with baking spray.
  • Mix batter. Stir all of the ingredients together in a large mixing bowl until evenly combined. Let the batter rest for 5 minutes so that the oats can absorb some of the liquid.
  • Bake. Scoop the batter into the prepared muffin cups so that they are full but not overflowing. Bake for 25-30 minutes or until a toothpick inserted in the middle of an oatmeal cup comes out clean. Transfer the pan to a wire rack to cool for at least 10 minutes.
  • Serve. Serve warm and enjoy! To store any leftovers, allow the oatmeal cups to cool to room temperature. Then transfer to a sealed storage container and refrigerate for up to 4 days or freeze for up to 3 months.