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–+ servings
Baked oatmeal cups on marble table showing moist berry-filled center.

Baked Oatmeal Cups with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cups
Author: Nico Pallotta

  • 2 ripe bananas or ¾ cup unsweetened apple sauce
  • 1½ cups (150 g) rolled oats
  • 1½ cups (180 g) mixed berries fresh or frozen (do not thaw)
  • 1 cup (240 g) Greek yogurt
  • ½ cup (120 g) milk
  • ¼ cup (85 g) honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ cup (30 g) chopped walnuts or pecans

  • Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
    Step 1 Greased 12 cup muffin pan on table
  • In a large bowl, mash 2 ripe bananas until mostly smooth.
    Add 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract.
    Whisk until smooth and creamy.
    Note: If using frozen berries, use ¼ cup milk instead of ½ cup.
    Step 2 Mashed bananas in bowl with yogurt, egg, honey, and milk.
  • Stir in 1½ cups rolled oats, 1 teaspoon cinnamon, and 1 teaspoon baking powder. Mix well so no dry oats remain.
    Gently fold in 1½ cups mixed berries.
    Step 3 Oat mixture with frozen mixed berries folded into batter.
  • Divide the mixture evenly between the 12 muffin cups.
    Fill each cup to the top.
    Sprinkle ¼ cup chopped walnuts on top.
    Step 4 Batter spooned evenly into greased muffin pan wells.
  • Bake at 375°F (190°C) for about 23-25 minutes with fresh berries, or 28 minutes with frozen berries. The tops should look lightly golden and feel set in the center.
    Let cool in the pan for 10-15 minutes. Run a small knife around the edges and lift them out. Serve warm or store in the fridge for later.
    Step 5 Baked oatmeal cups cooling in muffin pan after baking.
Substitutions
  • Ripe bananas → 3/4 cup unsweetened applesauce or mashed pears
  • Rolled oats → Quick oats (do not use steel-cut oats)
  • Mixed berries (fresh or frozen) → Blueberries, chopped strawberries, raspberries, blackberries, or diced apples
  • Greek yogurt → Low-fat Greek yogurt or Skyr for more protein
  • Milk → Any milk including almond, soy, or oat milk (reduce by half if using frozen berries)
  • Honey → Maple syrup or mashed dates
  • Egg → Flax egg or chia egg - real egg is best for structure
  • Walnuts → Pecans, sliced almonds, pistachios, or pumpkin seeds
  • Cinnamon and vanilla → Nutmeg or lemon zest
 
Tips
  • Use very ripe bananas. Dark, spotty peels = sweeter, more flavorful cups.
  • If using frozen berries add straight from the freezer so they don’t bleed into the batter.
  • Slightly reduce the milk when using frozen fruit to avoid soggy bottoms.
  • Fill cups almost to the top for softer, moister centers.
  • Grease the pan well. Even nonstick needs a light brush of oil.
  • Let them cool completely before removing — they firm up and release easier.
  • Reheat gently. ~20 seconds in the microwave brings them back to soft and warm.
  • Switch up the fruit seasonally. Blueberries, apples, peaches, raspberries — all work - fresh is best.
  • Store smart. Keep in an airtight container in the fridge up to 4 days, or freeze for longer storage.
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