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You are here: Home / Breakfast / Banana Chocolate Chip Baked Oatmeal Cups + RECIPE VIDEO

Banana Chocolate Chip Baked Oatmeal Cups + RECIPE VIDEO

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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

Banana Chocolate Chip Baked Oatmeal Cups -- 126 CALORIES -- an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber | easy recipe | healthy recipe | kid friendly

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.

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Banana Chocolate Chip Baked Oatmeal Cups -- 126 CALORIES -- an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber | easy recipe | healthy recipe | kid friendly

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.

Banana Chocolate Chip Baked Oatmeal Cups -- 126 CALORIES -- an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber | easy recipe | healthy recipe | kid friendly

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!

Banana Chocolate Chip Baked Oatmeal Cups -- 126 CALORIES -- an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber | easy recipe | healthy recipe | kid friendly

*Substitutions:

  • 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:

Banana Chocolate Chip Baked Oatmeal Cups

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 cups
Calories: 126 kcal
Author: Ashley Fehr
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.
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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

  1. 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)
  2. In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
  3. Add baking powder, vanilla, and cinnamon and whisk until smooth.
  4. Stir in oats and chocolate chips.
  5. 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.
Nutrition Facts
Banana Chocolate Chip Baked Oatmeal Cups
Amount Per Serving
Calories 126 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 14g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Banana Chocolate Chip Baked Oatmeal Cups
Prep time:
Cook time:
Total time:
Serves: 24
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.
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
  1. 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)
  2. In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
  3. Add baking powder, vanilla, and cinnamon and whisk until smooth.
  4. Stir in oats and chocolate chips.
  5. Fill muffin cups 3/4 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.
Serving size: 1 cup Calories: 126 / 72 w/o chocolate Fat: 4g Carbohydrates: 26g Sugar: 14g Fiber: 1g Protein: 4g

 

 

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Comments

  2. Could I use a loaf pan instead of muffin cups. Or could I use metal muffin pans without cup liners. Thanks

    Reply

    • 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.

      Reply

  8. Has anyone calculated this for WW Smartpoints? Without the chips? Would love to know! I want to try this tonight as it sounds awesome!

    Reply

  9. 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

    Reply

    • 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.

      Reply

  12. These sound great but I don’t have measuring cups, would you be able to tell me what 1 cup is in grams? Thanks

    Reply

  13. 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!

    Reply

  14. 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?

    Reply

    • 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.

      Reply

  18. 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?

    Reply

  19. Hi! How long will the “batter” last in the fridge? Could only bake about half of them, which by the way, they’re delicious!!

    Reply

    • 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!

      Reply

  23. 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!

    Reply

  28. 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👍

    Reply

  32. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

      • 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.

        Reply

  34. 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.

    Reply

  38. 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!

    Reply

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