Banana Baked Oatmeal Cups With Greek Yogurt (Printable)
Moist, portable oatmeal cups with ripe banana and warm spices, topped with creamy Greek yogurt for a wholesome breakfast or snack.
# What You’ll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup honey or maple syrup
04 - 1 cup milk (dairy or unsweetened plant-based)
05 - 1 teaspoon vanilla extract
06 - 2 tablespoons melted coconut oil or unsalted butter
→ Dry Ingredients
07 - 2 cups old-fashioned rolled oats
08 - 1 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon salt
→ Optional Add-ins
11 - 1/3 cup chopped walnuts or pecans
12 - 1/3 cup mini chocolate chips
13 - 1/2 cup blueberries
→ Topping
14 - 1 cup Greek yogurt (plain or vanilla)
15 - Additional sliced banana, honey, or nuts (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
02 - In a large bowl, mash the bananas thoroughly. Whisk in eggs, honey or maple syrup, milk, vanilla, and melted coconut oil until the mixture is smooth and well combined.
03 - In a separate bowl, mix together the oats, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in any optional add-ins if desired, being careful not to overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising during baking.
06 - Bake for 22-25 minutes, or until the centers are set and a toothpick inserted comes out clean. The tops should be lightly golden brown.
07 - Allow the oatmeal cups to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
08 - Serve warm or at room temperature with a dollop of Greek yogurt on top. Add optional toppings such as sliced banana, drizzled honey, or nuts as desired.
# Expert Advice:
01 -
- They taste like warm banana bread but you can make 12 in under 40 minutes
- My toddler asks for them by name, which never happens with breakfast
02 -
- Underbaking slightly keeps them moist longer, so pull them out when a toothpick comes out with a few moist crumbs
- The mashed banana does all the sweetening work, so don't reduce the honey or they'll taste bland
03 -
- Double the batch and freeze them—they reheat perfectly in the microwave
- Use very ripe bananas and you can skip the honey entirely