These Banana Baked Oatmeal Cups are an easy make ahead breakfast for busy mornings. They have all the flavors of a delicious banana bread but are made with wholesome oats, banana, almond butter and chopped walnuts.
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Easy Banana Baked Oatmeal Recipe for Breakfast
Looking for a healthy and delicious breakfast option to add to your rotation? This Banana Baked Oatmeal recipe is quick and easy to make and the perfect make-ahead breakfast to throw together for meal prep.
What I love about making these Banana Baked Oatmeal Cups is that it’s perfect if you’ve got some ripe or sad looking bananas that are dying to get used up on your counter.
They are like delicious mini banana bread muffins made with healthier and wholesome ingredients..
The best part about this baked oatmeal recipe is it can be prepared within minutes. If you don’t have any bananas on hand, then you can also check out this Peanut Butter Baked Oatmeal, Strawberry Baked Oatmeal, Baked Oatmeal Cups or 15 more baked oatmeal recipes.
Why We Love This Baked Oats Recipe
This recipe is not only delicious, but it is sweetened with maple syrup which makes it both vegan and refined sugar-free. We love this baked oatmeal for breakfast or dessert, and it is great for meal prep. A batch of this oatmeal lasts us all week in the fridge and my kids love it.
While I used almond milk, maple syrup and a touch of coconut oil for this recipe, you can totally use any other plant-based milk and other sweetener option if you would prefer.
Ingredients You Need for Banana Baked Oatmeal
For this healthy baked oatmeal recipe, you’re going to need:
- old fashioned rolled oats (use gluten free as needed) – we love using rolled oats for our baked oatmeal and baked oatmeal cups since they are heartier. I would not suggest using quick oats or instant oats for this recipe.
- eggs – help our baked oats rise. If you want to make this blueberry baked oatmeal vegan, swap with two flax eggs.
- almond milk – we like using Malk Organics since it doesn’t contain any fillers but you can use any milk you like or have on hand
- melted coconut oil
- maple syrup – we prefer using maple syrup or coconut sugar instead of brown sugar to keep our baked oatmeal healthy
- baking powder – the leavener we use to help the oats rise.
- mashed bananas – be sure to use very ripe bananas for the best flavor
How to make Banana Baked Oatmeal
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
- MIX THE WET INGREDIENTS: In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, mashed banana, almond butter, vanilla, baking powder, cinnamon and salt.
- STIR IN THE DRY INGREDIENTS: Fold in the oats.
- TRANSFER TO PAN: Divide batter evenly into prepared muffin tin or
silicone muffin liners or fill a
9×13 baking pan, greased muffin tin or
- BAKE in preheated oven for 18-25 minutes, or until set. Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Ingredient Substitutions
What I love about making baked oatmeal is that it’s such a versatile recipe but here are a few swaps you can make:
- Maple syrup: Feel free to use any other sweetener you like such as used honey, coconut sugar, regular organic sugar, liquid monk fruit, Lakanto sugar-free maple syrup.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil or melted butter if not dairy-free.
- Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
Helpful tips
Use cooking spray, or silicone (not paper) muffin liners
- Before getting started, lightly coat a standard muffin tin with cooking spray or line a baking sheet with silicone muffin liners.
- Coating your muffin tin ensures that the baked oatmeal will not stick to the pan.
- Skip the paper muffin liners since the oatmeal cups will stick to them
Variations
- Add some berries to make this a Banana Berry Baked Oatmeal
- Sprinkle in some dairy-free chocolate chips for an extra special weekend breakfast.
- Add some nuts or toasted coconut for an added crunch.
Storage & Reheating Tips
To store banana baked oatmeal cups, you’re going to place them in a single layer in an airtight container in the refrigerator for up to five days.
You can make this Banana Baked Oatmeal recipe in the morning or even on your Sunday night meal prep day.
To make this breakfast recipe for serving a crowd, simply pour the oatmeal mixture into a baking pan and bake for 35 minutes instead.
How to freeze banana baked oatmeal
So you might be wondering if you can freeze this banana baked oatmeal? Well the answer is yes!
Wrap them up individually and store in the freezer for up to 3 months.
Reheat in the microwave or toaster oven to enjoy throughout the week.
Serving Suggestions
You can serve baked banana oats as is, with yogurt, almond milk, homemade nut butter or some jam to liven things up.
More banana recipes you might like:
These Banana Baked Oatmeal Cups are an easy make ahead breakfast for busy mornings. They have all the flavors of a delicious banana bread but are made with wholesome oats, banana, almond butter and chopped walnuts.
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup OR honey
- 4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1/4 cup creamy almond butter or your favorite nut or seed butter
- 1 medium-sized ripe banana mashed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups old-fashioned rolled oats gluten free as needed
- 1/2 banana sliced for garnish
- chopped walnuts , optional for garnish
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
- In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, mashed banana, almond butter, vanilla, baking powder, cinnamon and salt. Fold in the oats.
Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas and chopped walnuts, if desired.
- Bake in preheated oven for 18-25 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
Did you try this recipe?
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