Transform your breakfast routine with these delicious and portable baked oatmeal cups! Imagine a soft, chewy, and satisfying baked oat cup, bursting with the natural sweetness of ripe bananas and delightful pockets of melted chocolate chips. This recipe is the perfect solution for busy mornings, providing a healthy, grab-and-go breakfast that feels like a treat. They are incredibly easy to make ahead and will keep you fueled and happy all morning long.
Prep Time: 10 mins
Total Time: 35 mins
Servings: 12 oatmeal cups
Ingredients:
- 2 large Ripe Bananas, mashed
- 2 cups Rolled Oats, (use certified gluten-free if needed)
- 2 large Eggs
- 1 cup Milk, (dairy or non-dairy both work)
- 1/4 cup Pure Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Mini Chocolate Chips, divided
Instructions:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it well with oil or butter.
- Combine Wet Ingredients:Â In a large bowl, add the mashed bananas. Whisk in the eggs, milk, maple syrup, and vanilla extract until everything is well combined.
- Add Dry Ingredients:Â To the same bowl, add the rolled oats, baking powder, cinnamon, and salt. Stir with a spatula until everything is just combined.
- Fold in Chocolate Chips:Â Gently fold in 1/4 cup of the mini chocolate chips.
- Fill the Muffin Cups:Â Divide the oatmeal mixture evenly among the 12 prepared muffin cups. They will be quite full.
- Top and Bake:Â Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the tops of the oatmeal cups.
- Bake to Golden Perfection:Â Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden brown.
- Cool Before Serving:Â Let the oatmeal cups cool in the muffin tin for at least 10 minutes before transferring them to a wire rack to cool further. They can be enjoyed warm or at room temperature.
Recipe Notes:
- Use Ripe Bananas:Â The riper your bananas (with lots of brown spots), the sweeter and more flavorful your oatmeal cups will be. This allows you to use less added sweetener.
- Oat Selection:Â Rolled oats (old-fashioned oats) provide the best chewy texture for this recipe. Quick oats can be used, but the texture will be softer. Steel-cut oats will not work.
- Customizable Add-ins:Â Feel free to get creative! You can swap the chocolate chips for chopped nuts (like walnuts or pecans), dried fruit (like raisins or cranberries), or shredded coconut.
- Make-Ahead and Storage:Â These are perfect for meal prep! Store the completely cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days.
- Reheating Instructions:Â You can enjoy them cold, at room temperature, or warmed up. To reheat, simply microwave an oatmeal cup for about 20-30 seconds. They are also delicious crumbled into a bowl with a splash of milk.
There you have it—a simple, healthy, and incredibly convenient breakfast that your whole family will love. These banana chocolate chip baked oatmeal cups make hectic mornings so much easier and more delicious. We hope they become a new staple in your meal prep routine! Happy baking!
Estimated Nutritional Information (per cup)
Calories: 160; Fat: 5g; Carbohydrates: 26g (Fiber: 3g, Sugars: 12g); Protein: 5g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
