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Baked Oatmeal Cups


  • 2 cups mashed banana
  • 2 eggs
  • 2 cups old-fashioned rolled oats, uncooked
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • Mix-ins: chocolate chips, blueberries, strawberries, apple pieces, peanut butter, etc


Preheat oven to 400 degrees. Spray large muffin tin with non-stick spray or use silicon baking cups.

    In a bowl, mash banana until smooth.

      Add eggs to the bowl. Off to the side, beat the egg with a fork.

        Add oats, baking powder and vanilla to a bowl. Stir until just combined.

          Fill the muffin tins:

          • If doing every oatmeal cup the same, add the mix-in to the batter and combine. I tend to do a few different kinds, so I don't mix it in with the batter. Fill the muffin cups to the top with the batter.
          • If doing different type of oatmeal cups: fill muffin tips about 1/2 way. Add a little bit of your mix-in as desired (blueberries & chocolate chips, etc). Fill the rest of the muffin tin to the top.
          • Add a few more of your mix-in, if desired (I always do!)

          Bake at 400 for about 16-20 minutes. Allow oatmeal cups to cool slightly a few minutes before handling.


            • To freeze: allow to cool completely, then place on top of a cookie sheet (close, but not touching). Place cookie sheet in freezer for a few hours. Then remove and place in freezer-safe container like a Ziploc bag.
            • To eat from frozen, just microwave for about 45-60 seconds. If making more than 1, you'll have to go a little longer. You can also do mini muffin sizes. It'll bake for about the same time.