Banana baked oatmeal cups are a simple grab-and-go breakfast made with oats, ripe bananas, and Greek yogurt, baked into soft, naturally sweet cups that are filling, wholesome, and perfect to make ahead for busy mornings.
For more oat breakfast recipes, check out our banana baked oatmeal, Greek yogurt overnight oats, blueberry baked oatmeal, and baked oatmeal cups with mixed berries.
A Healthy Baked Oatmeal Cups Recipe Perfect for Breakfast or Snacks
Banana baked oatmeal cups are one of those breakfasts Louise and I just can’t stop making. Lately we’ve been a little obsessed with baked oats, and baking them in a muffin pan just makes life easier. You get soft, naturally sweet oat cups that are perfect to grab on busy mornings. 🍌
They’re made with oats, ripe bananas, and Greek yogurt, which keeps them soft, satisfying, and nourishing. Add walnuts or a few dark chocolate chips on top and they start to feel like a small treat.
They’re fiber-rich, protein-rich, and naturally sweetened, making them a lovely option for a balanced breakfast or snack.
We love making a batch ahead because they keep well in the fridge and reheat beautifully. Warm one up and you’ve got a cozy, nourishing bite that feels homemade and comforting. 🥣✨
P.S. If you enjoy easy make-ahead breakfasts, you might also like our blueberry muffins with Greek yogurt, banana overnight oats, and banana oatmeal muffins. 🍌🫐
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Ripe bananas: They naturally sweeten the cups and help bind everything together. Substitute unsweetened applesauce or mashed sweet potato if needed.
- Rolled oats: The base of these banana oat breakfast cups, giving them a hearty texture. Quick oats work too, but avoid steel-cut oats as they won’t soften properly.
- Greek yogurt: Adds creaminess and protein. You can use low-fat Greek yogurt or Skyr for even more protein.
- Milk: Helps loosen the batter so the oats bake soft and tender. Use dairy milk, almond milk, oat milk, or soy milk.
- Honey: Adds gentle sweetness. Maple syrup or mashed dates work well too.
- Egg: Helps the easy baked oatmeal cups hold their shape. You can use a flax egg if you prefer an egg-free option.
- Vanilla extract: Adds warm flavor. You can skip it or substitute almond extract for a slightly different taste.
- Cinnamon: Brings cozy flavor to these meal prep oatmeal cups. Pumpkin spice or apple pie spice also work well.
- Baking powder: Helps the cups rise slightly and stay light.
- Walnuts or pecans: Add crunch and richness. You can swap raisins, chopped dates, sunflower seeds, or dark chocolate chips. We added a mix of nuts and dark chocolate pieces.
How to Make Banana Baked Oatmeal Cups
Step 1. Mix the wet ingredients
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
Add the Greek yogurt, milk, honey, egg, and vanilla extract. Whisk until the mixture looks smooth and creamy.
This simple base helps keep the banana oatmeal breakfast cups soft and naturally sweet.
Step 2. Add the oats
Add the rolled oats, cinnamon, and baking powder to the bowl.
Stir well until everything is evenly mixed and no dry oats remain.
Step 3. Stir in the add-ins
Fold in chopped walnuts, pecans, raisins, or dark chocolate chips.
You can add one mix-in or combine two for extra texture and flavor. These small additions make the banana oatmeal snack cups feel a little special.
Step 4. Fill the pan
Spoon the mixture into the muffin pan. Fill each cup almost to the top. If you like, place a thin slice of banana on top of each cup before baking.
Step 5. Bake and cool
Bake at 375°F (190°C) for 20 to 23 minutes, until the tops look lightly golden and feel set in the center.
Let the cups cool in the pan for about 15 minutes. Then run a small knife around the edges and lift them out.
They will firm up as they cool, making them perfect for a quick breakfast or snack.
Tips
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful the cups. Look for bananas with brown spots.
- Don’t skip the egg: The egg helps the cups hold together so they lift easily from the pan.
- Mix until the oats are fully coated: Stir well so there are no dry oats. This helps the cups bake evenly.
- Let the batter sit for 3–5 minutes: This gives the oats time to absorb some liquid and improves the final texture.
- Grease the muffin pan well: Even nonstick pans benefit from a light coating of oil so the cups release easily.
- Add texture with mix-ins: Nuts, raisins, seeds, or dark chocolate chips make the cups more satisfying.
- Try a banana slice on top: It caramelizes slightly in the oven and makes the cups look extra inviting.
- Let them cool before removing: They firm up as they cool and hold their shape better.
Frequently Asked Questions
This recipe was tested with rolled oats, which give the cups the best texture. Quick oats may work, but they absorb liquid differently and could make the cups softer. If you try it, the baking time and texture may change slightly.
Yes. You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water). Let it sit for a few minutes before adding it to the batter.
Yes. These cups are great for meal prep. Bake a batch, let them cool, then store them in the fridge. When you’re ready to eat, warm one in the microwave for about 20–30 seconds. They’re perfect for busy mornings when you want a quick grab and go oatmeal breakfast.
Baked oatmeal cups will look soft when they first come out of the oven. Let them cool in the pan for about 15 minutes. As they cool, they firm up and hold their shape better. If they still feel very soft, they may just need a few extra minutes in the oven next time.
Absolutely. Let the cups cool completely, then store them in a freezer-safe bag or container. They freeze well for up to about 3 months. Reheat in the microwave for a quick grab and go oatmeal breakfast.
Store the cups in an airtight container in the refrigerator for up to 4 days. They firm up slightly as they chill. Reheat briefly in the microwave or enjoy them cold.
Yes. This recipe is very flexible. Try chopped nuts, raisins, blueberries, chopped dates, seeds, or dark chocolate chips. You can also combine two mix-ins for extra flavor and texture.
More Healthy Breakfast Recipes
- Blueberry chia pudding with Greek yogurt
- Baked apple oatmeal with Greek yogurt
- Banana oatmeal muffins
- Greek yogurt blueberry pancakes
- Greek yogurt banana smoothie
- Morning glory muffins
- Apple chia pudding
- Strawberry overnight oats with Greek yogurt
Fore even more ideas, check out our 25 Healthy Make-Ahead Breakfasts.
If you try this Banana Baked Oatmeal Cups Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Banana Baked Oatmeal Cups With Greek Yogurt
Video
Equipment
- 12-cup muffin pan
Ingredients
- 2 ripe bananas
- 1½ cups rolled oats
- 1 cup Greek yogurt
- ⅓ cup milk any
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup chopped walnuts or pecans, or raisins or dark chocolate chips, or combine 2 add-ins
Instructions
- Mix the wet ingredients: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.In a large bowl, mash 2 ripe bananas with a fork until mostly smooth (small lumps are okay). Add 1 cup Greek yogurt, ⅓ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add the dry ingredients: Add 1½ cups rolled oats, 1 teaspoon cinnamon, and 1 teaspoon baking powder. Stir well until everything is evenly mixed and no dry oats remain.
- Add mix-ins: Stir in ¼ cup chopped walnuts, pecans, raisins, or dark chocolate chips. You can use one or mix two together (¼ cup for each).
- Fill the pan: Spoon the mixture into the muffin pan, filling each cup almost to the top. If you like, place a thin banana slice on top of each cup.
- Bake and cool: Bake at 375°F (190°C) for 20–23 minutes, until the tops are lightly golden and the centers feel set. Let the cups cool in the pan for about 15 minutes, then run a small knife around the edges and lift them out.
Notes
- Rolled oats → Quick oats (avoid steel-cut oats)
- Greek yogurt → Low-fat Greek yogurt, Skyr, plain dairy-free yogurt
- Milk → Dairy milk, almond milk, oat milk, soy milk
- Honey → Maple syrup, mashed dates
- Egg → Flax egg
- Vanilla extract → Almond extract, or skip it
- Cinnamon → Pumpkin spice, apple pie spice
- Baking powder → No direct substitute (needed for lift)
- Walnuts or pecans → Raisins, chopped dates, sunflower seeds, dark chocolate chips
- Use very ripe bananas → Brown spots mean sweeter, more flavorful cups.
- Don’t skip the egg → It helps the cups hold together and lift out easily.
- Stir well → Make sure all oats are coated so they bake evenly.
- Let the batter rest 3–5 minutes → This helps the oats soften and improves texture.
- Grease the muffin pan well → Even nonstick pans need a little oil.
- Add mix-ins for texture → Nuts, raisins, seeds, or dark chocolate chips work great.
- Top with a banana slice → It caramelizes slightly and looks pretty.
- Cool before removing → The cups firm up as they cool.
- Storage → Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I have not baked this recipe yet but I intend to. It looks like something I would like. I have to purchase some of the ingredients.
My cupcakes came out mushy. I even lowered my heat cause they were starting to really brown. Baked them for another 20 minutes more, they just wouldn’t cook. I flipped them upside down in the cups, didn’t help. I used double cream Greek yoghurt, could that have been the issue?
Measured and followed the recipe to the T.
Hi Ms B, thanks for sharing your experience.
So, we did a little research and double cream Greek yogurt can sometimes make the batter heavier and wetter, which might make it harder for the oatmeal cups to set properly. If possible, using regular Greek yogurt (or one that’s a bit less rich) may help them bake through more evenly.
A couple of other things that can affect the texture are very ripe bananas (which add extra moisture) or slightly different oat types.
If you try them again, you can try adding 1–2 tablespoons extra oats if the batter looks very wet.
Ovens and ingredients can vary quite a bit, so small adjustments sometimes help. Thanks again for your helpful feedback.
All the best,
Louise
I like how the instructions specify the quantity of the ingredients so I don’t have to keep scrolling up and down to find how much of what I need to add. This seems like a simple thing to do but not all recipes do so. Thank you!
Thank you for the feedback, Christine, we also prefer when the amount is listed in the instructions 🙂
I’m so happy you noticed it, have a great rest of your weekend! Kindest,
Louise
great
First of all I do not eat Greek yogurt added to anything. I don’t like the taste of it in foods. Can I substitute maybe non dairy sour cream? Also, I will bake this using baking soda since baking powder is not healthy for me. I have discovered baking soda works well in foods with bananas. I’ll let you know how it turns out.
Hi Brenda,
I was also sceptical about Greek yogurt in foods – until we tried it in smoothies and baked goods, then I really loved it 🙂 With that being said, sour cream is usually not as dense as Greek yogurt, and might result in a mushy result. If it’s a firm sour cream, Nico and I think that it would work.
Do let me know what you think, thank you for giving the recipe a try! Kindest,
Louise
If substituting maple syrup for honey, should the same quantity be used? Haven’t made them yet, but looking forward to enjoying!
Hi Fran,
Maple syrup is less sweet than honey and also more liquid. So, to avoid making the batter too wet, I recommend you add the same amount of maple syrup as honey, but no more. To compensate for the lack os sweetness, I highly recommend adding 1 tablespoon of sugar to the mix and using very ripe bananas.
I hope this answers your questions? Have a great Sunday. Best,
Louise
My cupcakes feel in? I used the amt of baking powder called for. So bummed.
Hi Angela,
Sorry that happened — that’s always frustrating. If the cups sink in the middle it’s usually because they were a little underbaked or the baking powder wasn’t very fresh, which can affect how much they rise.
Try baking them until the tops are lightly golden and the centers feel set (usually about 20–23 minutes at 375°F / 190°C). They also firm up quite a bit as they cool, so letting them rest in the pan for about 15 minutes helps them hold their shape.
I hope they still tasted good! Let me know if you give them another try 😊
Your tutorials are very descriptive and easy to follow keep it up.
These were delicious!
Any suggestions for sub bananas to other fruits?
TY
Hi Grace,
Thank you so much for the kind words—we’re really glad you enjoyed them! 😊
We haven’t tested the recipe with other fruits yet, so I can’t guarantee the exact result. That said, something like unsweetened applesauce, mashed pear, or pumpkin purée might work as a substitute for the banana since they have a similar moisture and texture.
We’re actually testing a few variations behind the scenes, so hopefully we’ll have more options to share soon. If you try a swap, let us know how it turns out!
Delicious. Time saving in prep and baking. Thank you
Amazing, Elizabeth, thank you for trying and trusting the recipe.
And have a great weekend 🙂
Louise
Love your recipes. I suffer from LPR and much of what you post is adaptable to my dietary restrictions. Thank you and keep up the good work.
Excellent 👌🏿
Can I add ground flaxseed
Hi Mary Ann,
Sure, you can add ground flaxseed. I’d start with 1–2 tablespoons mixed into the batter. If it feels a little thick after adding it, just stir in a small splash of milk to loosen it.
Hope you enjoy the cups 🙂 Kindest,
Louise