Banana Chocolate Chip Baked Oatmeal Cups

Prep Time 10 minutes
Total Time 35 minutes
Servings 24 cups

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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

banana chocolate chip baked oatmeal cups in silicone muffin cups
Table of Contents
  1. Variations on these easy Baked Oatmeal Cups:
  2. Banana Chocolate Chip Baked Oatmeal Cups Recipe

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.

banana oatmeal cups on white plate with banana slices

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.

oatmeal cups stacked on white plate with blue towel and bananas in the background

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

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Banana Chocolate Chip Baked Oatmeal Cups

4.60 from 10 votes
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Course Breakfast
Servings 24 cups
Calories 140cal


  • 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


  • 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

Calories: 140cal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 184mg | Fiber: 2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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?

  2. 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!

  3. 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

      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?

  4. 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!

  5. Cara says

    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?

    • 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.

  6. 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

  7. 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!

  8. 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.

  9. 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?

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