These easy baked oatmeal cups are a quick grab and go breakfast or snack. Add it to your meal prep for a healthy whole grain breakfast!Jump to Recipe
These baked oatmeal cups are a perfect addition to meal prep and work great as a make-ahead, travel-friendly recipe too!
This is one of those staple recipes. Nothing trendy. Nothing really unique – just a simple answer to breakfast or addition to your snack options.
Baked Oatmeal Cups Ingredients
Most of the ingredients are pantry or refrigerator staples.
- old fashioned oats
- almond butter (or peanut butter)
- milk and eggs
- baking soda and salt
- ripe bananas
Notice that you don’t need any flour. The oats work just fine without it.
How to choose the best bananas
The bananas are the one exception. And not pretty yellow bananas. They need to be ripe – like about to turn to mush, heavily spotted ripe bananas.
The overripe bananas will lend lots of sweetness and moisture to the oatmeal cups, which means you can also cut back on added sugars.
I’ve made this recipe several times. Instead of banana bread, it’s become my go-to recipe to use up extra bananas.
Here, I’ve used sliced almonds and almond butter, but you can swap those out for different nuts or seeds.
You can add dried cranberries or blueberries to the mixture too. Once the oatmeal cups are done, enjoy them warm (my fave) or at room temperature.
Add a smear of nut butter or toast them up to enjoy with some yogurt for a filling breakfast.
Does this recipe freeze well?
Yes. Let the oatmeal cups cool completely. Store in a freezer safe bag or sealed container. They also keep 3-5 days in the refrigerator.
For ultimate freshness and flavor, freeze any extras within 1-2 days.
To reheat oatmeal cups
From the refrigerator, you can add the oatmeal cups to a toaster oven for about 5-7 minutes to reheat.
If the oatmeal cups are frozen, pop them into a conventional or toaster oven for about 15 minutes or until the center is completely warm.
I do not recommend reheating from frozen in the microwave.
Healthy Oatmeal Recipes
For more outside-the-bowl oatmeal inspiration, check out these recipes:
Double Almond Baked Oatmeal Cups
- 2 eggs
- 1½ cup milk
- ½ cup overripe mashed banana
- ¼ cup almond butter (any nut butter)
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup toasted sliced almonds
- Preheat the oven to 350ºF. Spray or oil a standard 12-well muffin tin and set aside.
- Mix the wet and dry ingredients in separate bowls. Fold the dry ingredients into the wet just until combined.
- Spoon the mixture into the muffin pan and top with sliced almonds. Bake 25-30 minutes at 350ºF until golden brown. Cool on a wire rack.
- Refrigerate or freeze to eat during the week. Reheat in the oven (or toaster oven) about 5 minutes on 350ºF. If frozen, go 15-20 minutes.