These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber. Includes how to recipe video
You should see my kids’ eyes light up when there are chocolate chips in something.
I swear, occasionally I am tempted to sprinkle them onto their supper just so we can eat in peace and not have to struggle for every.single.bite some days. But then, cheese usually works just as well.
I still find it a little strange that, given as obsessed as I am with baked oatmeal, that I only have one recipe on TRR — these 4 Ingredient Baked Oatmeal Cups. And it is the only oatmeal recipe of any kind here, excluding cookies of course 😉
BUT, considering how popular they have been, I figured it was high time for another addition.
With my first baked oatmeal cup recipe, I loved seeing how “bare bones” I could make them. How they would be if I took out alllllll of the “unnecessary” ingredients and just stuck to the basics.
I didn’t think they would work at all.
But they did! And they were totally delicious and completely customizable.
These Banana Chocolate Chip Baked Oatmeal Cups are packed with good stuff — vanilla and cinnamon and banana and chocolate chips and even baking powder, which I took out in my first version. None of these are really necessary, and you should feel free to adapt to your needs (I’ve given you some suggestions below), but I do think this version is maybe my favorite yet.
Banana and chocolate chip is a flavor combo we just don’t get sick of (see these muffins or this pie or this granola) , and I just love how easy it is to reduce refined sugar by adding bananas to naturally sweeten. Plus, then you get all of the good things that bananas have to offer!
Are you guys on board with the baked oatmeal cup train yet? I would love to hear your favorite variations!
- to make dairy free, substitute dairy free milk (I would use almond) and be sure to use dairy free chocolate.
- to make gluten-free, be sure to use certified gluten-free oats and check the packages of all of your ingredients.
- Naturally vegetarian
- Swap chocolate chips for blueberries for a healthier version (I’ve included calories with and without chocolate chips below)
- To remove refined sugar, substitute brown sugar for maple syrup or honey and reduce milk by 1/4 cup
- Please note: nutritional information is calculated through My Fitness Pal Recipe Calculator and is an estimate only.
I recommend using these silicone muffin cups for baked oatmeal — they come out so easily!
Watch the recipe video:
- 4 overripe bananas, mashed
- 2 large eggs
- 2 cups low fat milk
- ½ cup packed brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 cups large flake (rolled) oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees and spray or line 2 muffin pans with liners -- I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
- In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
- Add baking powder, vanilla, and cinnamon and whisk until smooth.
- Stir in oats and chocolate chips.
- Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 25-30 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.