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Easy Banana Chocolate Chip Baked Oatmeal Cups

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These baked oatmeal cups combine ripe bananas and melty chocolate chips for a quick, portable, and delicious breakfast perfect for meal prep and busy mornings.

Ingredients

Scale
  • 2 cups (190g) rolled oats (old-fashioned)
  • 2 large ripe bananas, mashed
  • 1 cup (240ml) milk (any kind, almond milk preferred)
  • 1 large egg, room temperature
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (4g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
  2. Mash the bananas in a large mixing bowl until mostly smooth, leaving a few small lumps for texture.
  3. Add the milk, egg, and vanilla extract to the mashed bananas and whisk until combined.
  4. In a separate bowl, mix the rolled oats, brown sugar, baking powder, and salt.
  5. Fold the dry ingredients into the wet mixture gradually, mixing until just combined.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 25-28 minutes or until the tops are golden and a toothpick inserted comes out mostly clean.
  9. Let the oatmeal cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use rolled oats for best texture; avoid overmixing the batter to keep cups light and tender. Ripe bananas are key for sweetness and moisture. For vegan version, replace egg with flax egg. Reheat gently in oven at 300°F for 5-7 minutes to avoid drying out. Store in airtight container in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: banana, chocolate chip, baked oatmeal, meal prep, breakfast, easy recipe, portable breakfast, healthy breakfast

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