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–+ servings
Banana baked oatmeal cups stacked on a marble table.

Banana Baked Oatmeal Cups With Greek Yogurt

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cups
Author: Nico Pallotta

  • 2 ripe bananas
  • 1½ cups (150 g) rolled oats
  • 1 cup (240 g) Greek yogurt
  • ⅓ cup (80 g) milk any
  • 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, or raisins or dark chocolate chips, or combine 2 add-ins

  • 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.
    Step 1 Greek yogurt, milk, honey, and egg whisked with mashed banana in mixing bowl.
  • 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.
    Step 2 Oat with cinnamon and baking powder in batter before stirring in.
  • 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.
    Step 4 Batter spooned into greased muffin pan cups.
  • 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.
    Step 5 Freshly baked banana baked oatmeal cups cooling in muffin pan on marble counter.
Substitutions
  • 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
 
Tips
  • 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.
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