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!
Caroline says
If I substitute blueberries for the chocolate chips is it a 1 for 1 swap? And can the blueberries be frozen or do they need to be fresh?
Ashley Fehr says
You can add fresh or frozen blueberries, and I would do the same amount! I hope you enjoy them 🙂
Emily says
These are awesome! They are great for my husband to grab out of the freezer as he heads to school/work in the mornings. I love how healthy they are, and I added ground flax to mine just for some extra fiber and such. They are great!
Ashley Fehr says
Thanks Emily! I’m so glad you liked them! I’ve got to add flax to my next batch!
Laura says
How would you tweek these to be made banana free?
Ashley Fehr says
I have a banana-free base recipe here: https://www.thereciperebel.com/easy-4-ingredient-baked-oatmeal-cups/
Kathleen says
Could I use a loaf pan instead of muffin cups. Or could I use metal muffin pans without cup liners. Thanks
Ashley Fehr says
You can use a regular muffin pan and just spray well! You can also easily bake it into a 9×13″ pan
StacyS says
Any ideas for egg substitutes?
Ashley Fehr says
I think a flax egg should work fine but I haven’t tried it
tanya lundy says
What temp. Should the oven be at baketime? I do not see this in the recipe.
Sue Craighead says
Beginning of recipe instructions = preheat oven to 350.
Micah says
How should I reheat them of I froze them? Thank you for a great recipe! 🙂
Ashley Fehr says
I like to keep a small container in the fridge and the rest in the freezer, that way it’s super quick to warm them up in the morning! They can definitely be thawed from frozen in the microwave though.
Celine says
Can u just keep theses on the countertop in a container,as we are a big family of 8 and my fridge or freezer never has room for this amount of muffins. Lol and how long if so?
Ashley Fehr says
I wouldn’t keep them on the counter more than a day or two. They can be refrigerated for quite a while, maybe a week.
Rebecca says
What is the exact sodium amount? I follow a low sodium diet and I track the sodium.
Ashley Fehr says
You can figure it out pretty easily using My Fitness Pal’s recipe calculator and adding in the exact ingredients you use
Rachel says
I was wondering if quick oats would work , or does it have to be the large flaked ones ?
Ashley Fehr says
Quick oats will work fine, I just prefer the texture of large!
Vivienne Rubin says
Can I use steel-cut oats?
Ashley Fehr says
Because they cook quite differently I probably wouldn’t recommend them for this recipe
Kiki says
I only had steel-cut (oops! didn’t look at package close enough). I cooked for about 10 minutes longer than the recipe and let the batter sit for about 30 minutes. My husband didn’t like the texture of the oats (a little chewy and a little nutty in texture) but others did.
Ashley Fehr says
Interesting! That’s good to know!
Anita says
Has anyone calculated this for WW Smartpoints? Without the chips? Would love to know! I want to try this tonight as it sounds awesome!
Maura says
It’s about 10 smart points without chips, but I’m not sure how many are in a serving
Maura says
It’s actually 4 smart points per cup. I put in the wrong number before
Penny Callahan says
I got 5 pts with the chips for 24 servings
Cara says
Hi
These look awesome. Can you tell me how long they would be good for in the freezer and how do you heat them back up from the freezer? Say 2 minutes from frozen in the microwave or thaw completely…etc?
Thanks
Ashley Fehr says
I think they would last quite a while! 3-6 months for sure. I usually have a small container of them in the fridge, thawed and ready to go, then I microwave them for 1 minute to heat them for breakfast.
Michelle says
How many oatmeal cups should the recipe yield?
Michelle says
I apologize – I should have looked closer.
Ashley Fehr says
No problem!
Shanda says
I don’t have a king powder. Can that be left out?
Shanda says
*baking
Ashley Fehr says
It can! It just makes them rise a little.
Jo Davies says
These sound great but I don’t have measuring cups, would you be able to tell me what 1 cup is in grams? Thanks
Ashley Fehr says
I can’t, because it really depends on the ingredient. You may want to try a Google search.
Malena says
I just loved this recipe from the minute I’ve read it! It’s easy to make, delicious and a great snack to have in the freezer “just in case!”. Defrost for a minute (microwave) or about 30 to 40 minutes (countertop) and enjoy!
Thank you, Ashley!
Ashley Fehr says
I’m so glad you’re enjoying them Malena! We love stocking the freezer with them too!