Baked Banana Oatmeal Cups

These delicious little baked oatmeal cups are my current obsession. Partly because they’re healthy and tasty, but mostly because they’re a perfect grab-and-go snack or breakfast. 

If you’re also a mom, you know why — finding time to prepare food these days is challenging. Nine times out of 10, little lady wants a boob or a playmate, which means I have about 2.5 seconds to eat. If I don’t have something healthy already prepped, I end up eating granola bars and tortilla chips all. day. long. 

So when she’s napping, or when hubby gets home and gives me a breather, I try to make healthy meals and snacks in batches. And these little cups are my NEW FAVE.

I found the recipe from Organize Yourself Skinny and made a few adaptations to get them just right. I made them dairy-free because I’m trying to cut down on that ish, but you could use regular milk, too. 

Also: it’s mandatory that you try one just out of the oven, even if you’ve already eaten dinner and it’s 9:00 at night. They’re soooo freaking good all warm and gooey. Nom! 

And if you’re looking for other quick and easy weekday favorites currently in my meal plan rotation, check out my latest recipe roundup.

Three cheers for oatmeal!

Baked Banana Oatmeal Cups

Recipe adapted from Organize Yourself Skinny

Makes 12 Cups


3 Cups Quick Cook Oats or Old Fashioned Oats

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

2 large over-ripe bananas, mashed

2 eggs

1/4 cup agave or pure maple syrup

2 teaspoons vanilla extract

1 cup almond milk

1/4 cup melted coconut oil (also an option: avocado oil)

1 cup chocolate chips (also an option: blueberries)


Preheat oven to 350 degrees F. In a large bowl, combine oats, cinnamon, nutmeg and baking powder. Set aside.

In a small bowl, whisk two eggs. Add banana, maple syrup and vanilla extract until combined. Slowly whisk in milk and oil. 

Combine wet ingredients with dry ingredients and mix until all oats are covered and moist. Slowly stir in chocolate chips. 

Spray a muffin pan with cooking spray or fill with muffin cups. Divide batter among 12 tins. Bake for 30 minutes or until tops are slightly brown. Let cool for five minutes before eating. If storing, let cool for a few hours. Enjoy!

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