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Easy Banana Bread Baked Oatmeal Cups Recipe for Quick Grab-and-Go Mornings

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These banana bread baked oatmeal cups offer a quick, easy, and nutritious breakfast option with the comforting flavor of banana bread and the wholesome texture of oats. Perfect for busy mornings, they are portable, delicious, and keep well refrigerated or frozen.

Ingredients

Scale
  • 2 cups rolled oats (about 180g)
  • 2 large ripe bananas, mashed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ cups milk (dairy or plant-based, about 360ml)
  • 2 large eggs, beaten
  • 2 tablespoons honey or maple syrup (optional)
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts or chocolate chips (optional, about 75g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or line with silicone muffin cups.
  2. Mash the ripe bananas in a large bowl with a fork or potato masher until mostly smooth with a few lumps.
  3. Add the beaten eggs, milk, honey or maple syrup (if using), and vanilla extract to the mashed bananas. Whisk until combined and slightly frothy.
  4. In another bowl, mix the rolled oats, baking powder, cinnamon, and salt until evenly distributed.
  5. Pour the dry ingredients into the wet mixture and stir gently but thoroughly, avoiding overmixing. The batter should be thick but scoopable.
  6. Fold in optional chopped nuts or chocolate chips if desired.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 25–30 minutes until the tops are golden and firm, and a toothpick inserted comes out mostly clean with a few moist crumbs.
  9. Let the oatmeal cups cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Use ripe bananas with brown spots for natural sweetness. Do not overmix the batter to maintain texture. If bananas are not ripe, add extra honey or maple syrup. Check baking at 22 minutes if using a convection oven. For vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: banana bread, baked oatmeal, breakfast, grab-and-go, healthy, easy recipe, quick breakfast, oats, banana, cinnamon

Find it online: https://bitematrix.com/easy-banana-bread-baked-oatmeal-cups-recipe-for-quick-grab-and-go-mornings/