Description

These Banana Chocolate Chip Baked Oatmeal Cups are a wholesome and delicious breakfast treat that’s easy to make and perfect for meal prep. Made with ripe bananas, oats, and a touch of honey, these baked oatmeal cups are packed with flavor and texture, featuring melty dark chocolate chips and crunchy walnuts. They’re naturally sweetened, nutritious, and a great grab-and-go option for busy mornings.

Ingredients

Scale

Wet Ingredients

1 cup mashed bananas (about 2 large)
⅔ cup milk (use milk of your choice)
2 large eggs
2 tbsp oil (mild/neutral such as vegetable or melted coconut oil)
¼ cup runny honey

Dry Ingredients

2 cups oats
1 tbsp brown sugar
1 tsp ground cinnamon
1 pinch ground nutmeg (optional)
¼ tsp salt

Add-ins

⅓ cup dark chocolate chips
⅓ cup chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare pan: Preheat your oven to 400°F (205°C). Grease a 12-cup muffin tin or line it with silicone liners to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the mashed bananas, milk, eggs, oil, and honey until the mixture is smooth and fully combined.
Add dry ingredients: Add the oats, brown sugar, ground cinnamon, nutmeg, salt, chocolate chips, and chopped walnuts to the wet mixture. Stir everything together thoroughly until well combined.
Fill muffin cups and bake: Divide the mixture evenly among the 12 muffin cups. Gently shake the tin to level the batter in each cup. You can either cover and refrigerate the batter overnight or bake immediately for 15-20 minutes, or until the tops turn lightly golden brown.

Notes

Use rolled oats for best texture; quick oats can be used but will produce a softer cup.
For a vegan version, substitute eggs with flax eggs and use a plant-based milk and maple syrup instead of honey.
Store baked oatmeal cups in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Add your favorite nuts or dried fruits for variation.