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Easy Banana Bread Baked Oatmeal Cups Recipe for Perfect Meal Prep

banana bread baked oatmeal cups - featured image

These banana bread baked oatmeal cups are a quick, easy, and wholesome breakfast option perfect for meal prep. They combine ripe bananas, oats, and warm cinnamon for a comforting and nutritious start to your day.

Ingredients

Scale
  • 2 cups rolled oats (about 180g)
  • 2 large ripe bananas, mashed
  • 1 cup (240ml) milk (dairy or plant-based)
  • 1 large egg, room temperature
  • 1/4 cup (60ml) maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
  2. Mash the bananas in a medium bowl until mostly smooth with a few small lumps.
  3. Add the egg, milk, maple syrup or honey, and vanilla extract to the bananas. Whisk or stir until combined and smooth.
  4. In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt.
  5. Slowly fold the dry ingredients into the wet ingredients, stirring gently but thoroughly until combined.
  6. Fold in the chopped nuts or chocolate chips if using.
  7. Spoon the batter evenly into the muffin tin cups, filling about 3/4 full.
  8. Bake for 25-30 minutes until golden on top and springy to the touch.
  9. Let the oatmeal cups cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Do not over-mix the batter to keep the cups tender. Use very ripe bananas for best sweetness and moisture. If tops brown too fast, tent with foil halfway through baking. Rotate pan halfway if oven bakes unevenly. Freeze individually wrapped for longer storage and quick defrost.

Nutrition

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