These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber. Includes step by step recipe video
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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 our 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!
Variations on these easy Baked Oatmeal Cups:
- to make dairy free, substitute dairy free milk (I would use almond) and be sure to use dairy free chocolate or omit
- to make gluten-free, be sure to use certified gluten-free oats and check the packages of all of your ingredients.
- these oatmeal cups are naturally vegetarian
- Swap chocolate chips for blueberries or another chopped fruit or berries for a healthier version
- To remove refined sugar, substitute brown sugar for maple syrup or honey and reduce milk by ¼ cup
I recommend using these silicone muffin cups for baked oatmeal — they come out so easily!
*This Banana Chocolate Chip Baked Oatmeal Cups post was updated from its original version from March 2017
Banana Chocolate Chip Baked Oatmeal Cups
written by Ashley Fehr
Ingredients
- 4 overripe bananas mashed
- 2 large eggs
- 2 cups low fat milk
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 cups large flake rolled oats
- 1 cup chocolate chips
Instructions
- 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 30-35 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.
Nutrition Information
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Elaine says
Just made these today, I preferred the texture when they were at room temperature, used a mix of peanut butter chips & chocolate chips. They taste great, will definitely be making them again Thanks for the recipe.🇨🇦🇨🇦🇨🇦
Ashley Fehr says
Thanks Elaine!
Ruby says
Is the 126 calories for 9nebor two muffins? It doesn’t say how many for each serving (serving size)
Ashley Fehr says
126 calories is for 1 cup, with chocolate chips.
Miranda says
It’s the first day of school being cancelled due to Covid-19, and the kids picked this baked oatmeal recipe for breakfast. We decided to use half chocolate chips and half peanut butter chips. I think baking before breakfast will become part of our new routine.
Ashley Fehr says
Thanks Miranda! That’s funny because we just made a batch too! They are a favorite here with everyone. I’m glad you liked them!
Love2cook says
Would love to try this, but I can’t have eggs, not even egg substitutes. Would applesauce work?
Ashley Fehr says
Yes, definitely! I think applesauce would work fine
Raegan Dyck says
These oatmeal cups have become a staple around our house. I’ve made them with different berries, GF oats, and I always add extra cinnamon. I’ve added nuts too and when I remember I add 1/8 C of chi seeds and and extra splash of milk. They freeze great and I agree the silicone cups are better but I only have a doz. and I put 2 doz. in the oven at the same time on convection so paper cups work too. I love that I can trust Ashley’s recipes and when she says the baking time and amount the recipe makes it does – it’s right on.
Ashley Fehr says
Thanks Raegan! We love these so much too, and I love how adaptable they are!