Prep: 10 These Banana Chocolate Chip Baked Oatmeal Cups are such a fun snack or breakfast idea! Made with pureed (or mashed) bananas, chocolate chips, oats, and sweetened with honey, these little bites are dairy-free, gluten-free, refined sugar-free, and can easily be made vegan. They’re perfect for easy breakfasts, kid’s lunchboxes, or a healthy, sweet snack to keep on hand!
Banana Chocolate Chip Baked Oatmeal Cups (Video)
This recipe is so perfect if you have littles or just want a bite-sized healthy snack to keep on hand! It’s sweet, wholesome, and has just the right amount of chocolatey goodness to satisfy cravings. You can make them mini oatmeal cup sized in a mini muffin tin, (opens in a new tab) or larger cupcake-sized for healthy breakfasts throughout the week. Make a big batch and store extra in the fridge or freezer for Banana Chocolate Chip Baked Oatmeal Cups whenever you want one!
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Ingredients/Substitutions
- Ripe Bananas – Pureed or mashed.
- Plant-Based Milk – Almond milk, cashew milk, oat milk, or regular dairy milk is great, too!
- Honey – Or maple syrup.
- Egg – Feel free to substitute with a vegan egg substitute or flax egg.
- Vanilla Extract
- Baking Powder/Salt
- Cinnamon
- Quick Oats (opens in a new tab) – Old-fashioned oats work great too.
- Chocolate Chips (opens in a new tab)
How to Make Banana Chocolate Chip Baked Oatmeal Cups
This recipe is SO easy to put together! All you need is a mixing bowl and a mini muffin tin or regular muffin tin with liners (or use silicone). Here’s how to make Banana Chocolate Chip Baked Oatmeal Cups in 5 simple steps:
- Puree the ripe bananas.
- Mix in plant-based milk, honey, egg, and vanilla.
- Add the dry ingredients (oats, cinnamon, baking powder, and salt).
- Fold in chocolate chips.
- Bake, then let cool, and enjoy!
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Tips
- You can mash the bananas instead of puree, but the puree will yield a smoother, less gummy texture.
- If you do mash the bananas, be sure to mash them until the consistency is as smooth as possible!
- Sub the egg for a flax egg and honey for maple syrup for a vegan version.
- This recipe makes about 36 mini oatmeal cups or 12 regular oatmeal cups (in a regular muffin tin).
Other Mix-In Ideas
- Substitute pumpkin puree for pureed banana to make Pumpkin Oatmeal Cups!
- Mix in chopped walnuts or pumpkin seeds.
- Add a drizzle of peanut butter or almond butter over the oatmeal cups.
Storing Baked Oatmeal Cups
To store, let the Baked Oatmeal Cups cool completely and place in an airtight container. Store in the refrigerator for 3-5 days or in the freezer for up to 3 months! When ready to enjoy, pop them in the microwave for about 15-30 seconds (or just until warm).
Be Sure To Try: Blueberry Banana Protein Muffins
More Healthy Breakfast Ideas
- Maple Butternut Squash Quinoa Breakfast Bake
- Skillet Sweet Potato Kale Hash
- Healthy Chocolate Chip Muffins
- Meal Prep Breakfast Egg Bagels
- Frozen Yogurt Granola Cups
- Banana Coconut Cream Pie Overnight Oats
Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) (opens in a new tab) course!
Banana Chocolate Chip Baked Oatmeal Cups
Equipment
Ingredients
- 1 cup banana puree (about 2 medium/large ripe bananas)
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups quick oats (opens in a new tab)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup chocolate chips (opens in a new tab)
Instructions
- Preheat the oven to 350 degrees F.
- Line a mini muffin tin (or regular muffin tin) with liners and set aside.
- Puree (or mash) the bananas until you have 1 cup worth. Add to a mixing bowl.
- Add in the milk, honey, egg, and vanilla, then mix to combine.
- Add in the oats, cinnamon, baking powder, and salt.
- Fold in the chocolate chips.
- Scoop into the prepared pan and top with extra chocolate chips.
- Bake for 16 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Watch Me Make This
Notes
- You can mash the bananas instead of puree, but the puree will yield a smoother, less gummy texture.
- If you do mash the bananas, be sure to mash them until the consistency is as smooth as possible!
- Sub the egg for a flax egg and honey for maple syrup for a vegan version.
- This recipe makes about 36 mini oatmeal cups or 12 regular oatmeal cups (in a regular muffin tin).
Nutrition
Did you make this? I’d love to see!
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This recipe looks so delicious! Can it be made in a 9 x 13 pan? And if so, may I have the time and temp needed, please?
Thank you for all you do to encourage healthy living! ❤️
I’m not sure that this particular recipe would translate to a 9×13 pan, I actually haven’t tried that. I do have other baked oatmeal recipes that are in a 9×13″ pan, though if you would prefer that!
Just made these banana-baked-oatmeal-cups.
Taste is good.
And, the recipe only made 20 in a standard 2 3/4inch muffin tin. Each was about 1/2inch tall.
Q: should I have used a mini muffin pan?
So glad you loved the taste! I’m not sure why there was a difference in the amount of oatmeal cups for this recipe. I believe mine were around that size as well. However, I will test the recipe again to make sure everything is correct! Thanks for letting me know!
Thank you! I’d appreciate that. I overcooked them as I was distracted – and, I have 4 grandchildren who I know would like them not overdone!
Yum! I just got some oats to make cookies, but these seem a bit healthier. I might try these too!
Enjoy, Ashley! 🙂
Such a wonderful snack option…these oatmeal cups are wonderful!
Thanks, Catherine!
Those muffins look so hearty and filling, they’d be a great breakfast to hold me until lunch time. Nothing light and fluffy about these! I’m thinking about spreading some peanut butter on top and having breakfast on the go!
Thanks, Noel!