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
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 1/4 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
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.
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!
Brandi says
Would you recommend fresh blueberries or dried blueberries? I’m going to do half with choc chip and half blueberries!
Also, if I were to add in some flax seed and brewers yeast, what would you recommend adding a little more of from the original recipe? Maybe a little more milk?
Ashley Fehr says
I think fresh blueberries or dried blueberries would work equally as well! And it would depend on how much flax seed you were going to add. Flax seed or ground flax seed? The seeds won’t soak up moisture like ground flax will. If you were going to add a lot of ground flax, you may want to reduce the oats slightly or add a little extra milk.
Cindy says
Looks Delicious! Would you happen to know the Sat Fat so I could calculate Weight Watchers Smart Points?
Ashley Fehr says
I am getting 2g saturated fat, with the chocolate.
Tami says
Where do you buy your good quality (not thin cheap ones) silicone baking cups
Ashley Fehr says
I buy them on Amazon — there’s a link right above the recipe video.
Anon Ymous says
“substitute brown sugar for maple syrup” i.e., substitute maple syrup for brown sugar
Sharon says
They sound delicious I’m going to try them today. I’m always looking for a breakfast option. It’s funny one of your people that commented the name was pumpkin and spice.. I wonder if you could substitute pumpkin puree in place of the banana’s and add some fall spices?
Ashley Fehr says
I think you probably could! I hope you like them 🙂
Heather says
Hi! How long will the “batter” last in the fridge? Could only bake about half of them, which by the way, they’re delicious!!
Ashley Fehr says
Hi Heather! I’m so happy you like them! I’ve never actually kept it — I think they keep better baked. I would bake them as soon as you can and if you need to keep them longer, just refrigerate or freeze them. I hope that helps!
Tami says
Can quick cooking oatmeal be used or does it need to be old fashioned ?
Ashley Fehr says
I prefer to use large flake because I like the texture, but you should be able to use quick cooking if you want
Penny Wilken says
Made these tonight. Great recipe. The only thing I would change is to add salt. thanks!
Ashley Fehr says
Thanks Penny! Everyone has their one tastes 🙂
Nancy says
Could you use apple sauce in place of bananas?
Ashley Fehr says
I wouldn’t because there are so many. I would recommend starting with this recipe (https://www.thereciperebel.com/easy-4-ingredient-baked-oatmeal-cups/) and adding in whatever you like on top of it. It’s a great base!
Kathy says
I love this recipe. I have this for breakfast everyday. I make up several batches such as one with bananas (when I have bananas), one with apples & raisins, and one with mixed berries. Some, I will add 1/4 cup-dark chocolate chips and/or almond slivers or finely chopped pecans or walnut or I might add shredded coconut. I have also added some extra spices like 1/2 teaspoon of ginger, nutmeg, or allspice to the mix. I have been making it for use in a 9×13 inch pan so I only use 2 1/2 cups of oatmeal, 2 bananas or 1-2 apples, chopped to fit the pan nicely. After baking & cooling, I place pan in refrigerator for a few hours, then slice up the baked oatmeal to made individual servings and place those servings in ziplock baggies. I place an assortment of 7 in refrigerator & the rest in the freezer for later use. For breakfast I place one serving on a small plate or in a bowl & microwave 30 – 60 seconds or if in a hurry grab a ziplock bag of baked oatmeal & out the door I go. Thanks for sharing this recipe!
Ashley Fehr says
Thanks Kathy! I love baked oatmeal too!
Teresa says
is there some way to export the recipe into my fitness pal or recipe calculator?
Ashley Fehr says
Yes, you definitely can. You will get the same information that is listed on the recipe.
KBuck says
I did very easily.
Karen logam says
Can I use granola instead of oatmeal
Ashley Fehr says
No definitely not
Jennifer says
I always get confused on these oat recipes…lol… Can I use quick oats…like Quaker?
Ashley Fehr says
You can, the texture will just be a little different (i.e., there will be less texture than large oats)
Tonia Easterling says
Instead of chocolate chips or blueberries……what about raisins or craisins?
Ashley Fehr says
Yes, definitely! Feel free to swap them
Tonia Easterling says
Use the same quantity?
Ashley Fehr says
I would!
Irene glynos says
Can I use theaters it oats?
Kathy says
Love these muffins! I will be making these often especially when I have bananas that are getting very ripe. Nice to know you can have a guilt free muffin to eat in the morning. I will add a dollop of PB next time and some walnuts?
Ashley Fehr says
Thanks Kathy! I’m so happy you liked them!
Beverly Lambdin says
What would it be like with crunchy peanut butter added? I wonder about how much you would add.
Ashley Fehr says
I think peanut butter would be a great addition! I would probably start with 1/2 cup.
Cindy says
I only had 1/2 cup of chocolate chips, so I used that plus 1 cup of chopped Walnuts, delicious, Thank you.
Ashley Fehr says
I’m so happy to hear that! Thanks!
Mindy says
Why does it say to use chocolate milk in the beginning? Where you say you use almond milk.
Ashley Fehr says
Hi Mindy! Sorry, I don’t see anywhere it says to use chocolate milk. If you need to make dairy free, use almond milk and dairy free chocolate
Kristi Gouch says
This recipe looks fabulous! Thank you! I am having issues with it showing up to print. Is anyone else having the same issues? I frequently print recipes, but this one is stumping me!
Ashley Fehr says
Sorry Kristi! What happens is it opens a printer friendly version in a new window, and then you’ll have to use the print button in your browser. If you have pop ups blocked that may be why you aren’t seeing it.
Leigh Ann Tillo says
I’m having same problem. No matter what I do, it won’t come up on my print screen. I just see a blank gray paper.
Ashley Fehr says
Sorry Leigh Ann! Can you tell me if you’re using a desktop, tablet or mobile phone? Are you connected to a printer? I’m not sure if it’s just a mobile issue because it does work fine for me on the computer.
Marilia says
Can I use just the muffin metal tin without liners?
Ashley Fehr says
You definitely can! I’d just be sure to use a clean muffin pan and grease them well.
Stacy says
I feel a bit stupid for asking this question but, do they taste like banana? I don’t like bananas much but I’m thinking there’s enough other stuff in there to mask most of the flavor.
Ashley Fehr says
If you don’t like the taste of bananas I would start here with my base recipe: https://www.thereciperebel.com/easy-4-ingredient-baked-oatmeal-cups/ — that way you can add whatever you like!
Pam M. says
Do you use the quick oats or old fashioned oats that require longer cook times?
Ashley Fehr says
I use the large flake rolled oats. You should be able to use quick cooking oats if you want but I prefer the texture of the large.
Russel mayo says
If i dont have silicone mold ..can i use regular cupcake liner? Thank you
Ashley Fehr says
I think it should work fine but I’ve never actually tried with paper liners. If you’re using paper I would look for thick, good quality ones.
Rebecca says
Are this full size cupcake liners or the mini size?
Ashley Fehr says
These are full size
Sarah @Whole and Heavenly Oven says
Baked oatmeal is always a winner in my house, but mini hand-held ones?? My family would go NUTS over these especially with all that glorious winning chocolate!
Ashley Fehr says
They’re a hit here for sure! Thanks Sarah!
Midge says
What is large oats????????
Ashley Fehr says
A rolled oat or large flake oat
Donna says
I am diabetic. Can I use the low sugar or sugar free maple syrup? I am assuming the 14 gm. sugar does not include all of the carbs. The oatmeal and bananas count as carbs. Do you know the total carb count and what it would be if I used a sugar free sweetner?
Ashley Fehr says
You can definitely use low sugar maple syrup or even sweetener in place of the sugar. I have updated the nutrition information to include the carbs. If you need to do additional calculations, I recommend using the My Fitness Pal calorie calculator here: https://www.myfitnesspal.com/recipe/calculator
Gayle @ Pumpkin 'N Spice says
Haha wouldn’t it be funny if you actually put chocolate chips on their dinner? I’m sure they would think you’re crazy, and then eat it up! 🙂 Chocolate does make everything better though, especially when it comes to baked oatmeal. It’s been forever since I’ve made cups like this, so I’m totally craving this! What a fun way to wake up in the morning!
Ashley Fehr says
I just made another batch last week — we are obsessed! I just love not having to think about breakfast! Plus, the chocolate helps. Lol!