452 Shares

This post may contain affiliate links (disclosure).

Looking for a healthy and delicious breakfast or snack? These banana chocolate chip baked oatmeal cups are your answer! Packed with wholesome oats, naturally sweet bananas, and melty chocolate chips, this gluten-free recipe combines convenience and flavor in every bite. Whether you’re meal prepping for the week or need a quick grab-and-go option, these baked oatmeal cups are the perfect choice.

These banana chocolate chip baked oatmeal cups are healthy, gluten-free and delicious! They will become your favorite way of eating oatmeal!

Why You’ll Love Banana Chocolate Chip Baked Oatmeal Cups

Healthy and Wholesome: These oatmeal cups are naturally sweetened with bananas and made with gluten-free oats, making them a nutritious choice for breakfast or snacks. They are packed with fiber and protein to keep you satisfied throughout the day.
Deliciously Sweet: The combination of ripe bananas and chocolate chips creates a perfectly sweet and indulgent flavor. The melty chocolate in every bite makes these cups taste like a treat while still being healthy!
Portable and Convenient: These baked oatmeal cups are ideal for busy mornings or on-the-go snacks. Simply grab one and head out the door without compromising on nutrition or taste.
Easy to Make: With just a handful of ingredients and simple steps, this recipe is approachable for cooks of all skill levels. It’s a great way to involve kids in the kitchen too!
Versatile and Freezer-Friendly: These cups can be stored in the freezer for quick breakfasts anytime. They also adapt well to different flavors or add-ins, like nuts or dried fruits, for variety.

Oatmeal in a muffin form? That’s my kind of breakfast! Quick oats are mixed with mashed bananas, cinnamon, milk, eggs and chocolate chips and baked in muffin cups – amazing! These baked oatmeal cups are as delicious as they sound! They are so yummy, they will become your favorite breakfast and snack!

Ingredients for Banana Chocolate Chip Baked Oatmeal Cups

Quick Oats – The base of this recipe, quick oats provide structure and fiber.
Cinnamon – Adds warmth and a hint of spice to the oatmeal cups.
Salt – Enhances the flavors and balances the sweetness.
Baking Powder – Helps the cups rise slightly and maintain their shape.
Ripe Bananas – Naturally sweetens the recipe and provides moisture.
Butter – Adds richness and helps bind the ingredients.
Eggs – Essential for holding the mixture together.
Vanilla Extract – Enhances the flavor with its sweet aroma.
Milk – Provides moisture and helps mix the ingredients evenly.
Chocolate Chips – Adds sweetness and a delightful chocolatey flavor to every bite.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

I love baked oatmeal in general and often make it in a big casserole dish using my Amish baked oatmeal recipe. This version of the baked oatmeal takes it a step further by adding bananas and chocolate chips, and baking the oatmeal in the individual servings by using muffin cups. Everyone will devour these tasty little oatmeal cups! Yum!

Kitchen Tools You Need to Make Banana Chocolate Chip Baked Oatmeal Cups

Muffin Pan – To shape the oatmeal cups into perfect individual servings.
Large Mixing Bowl – For mixing all the ingredients together with ease.
Measuring Cups and Spoons – To ensure accurate measurements for consistent results.
Fork – For mashing the bananas.
Spoon – To stir the ingredients and evenly distribute the batter.
Non-Stick Cooking Spray or Paper Liners – To prevent the oatmeal cups from sticking to the pan.

If you have overripe bananas laying around, these oatmeal cupcakes is a perfect way to use them! This recipe uses two whole mashed bananas. Do you only have one banana? Then you need this one banana banana bread :)

How to Make Banana Chocolate Chip Baked Oatmeal Cups

Preheat your oven to 350°F and prepare a muffin pan with cooking spray or paper liners.
In a large bowl, mash the ripe bananas using a fork until smooth.
Mix in the eggs, melted butter, and vanilla extract until everything is well blended.
Pour in the milk and stir again to combine all the wet ingredients.
Add the quick oats, cinnamon, salt, and baking powder to the bowl. Mix until the dry ingredients are evenly incorporated.
Fold in half of the chocolate chips to distribute them throughout the batter.
Divide the mixture evenly among the muffin cups in the pan.
Sprinkle the remaining chocolate chips over the top of each oatmeal cup.
Bake in the preheated oven for 40 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the oatmeal cups cool slightly before removing them from the pan and serving.

Bananas naturally sweeten these baked oatmeal cups, so you don’t need to add any sugar. Plus the chocolate chips add lots of extra sweetness as well! I like to use dark chocolate chips as dark chocolate has the most health benefits – or that’s just my excuse to eat more of it :) If you love chocolate as much as I do, check out these molten chocolate lava cakes – also made in a muffin tin!

Serving Suggestions

Serve these oatmeal cups warm, straight out of the oven, with a dollop of Greek yogurt and a drizzle of honey for an extra indulgent breakfast.
Pair them with a side of fresh fruit like blueberries or a peanut butter banana smoothie for a well-rounded and energizing morning meal.
Enjoy as an on-the-go snack with a cup of coffee or tea during your busy afternoons.
Use them as a fun addition to lunchboxes for kids or adults, paired with mac and cheese bites or nuts.
Serve them as a healthy dessert alternative by slightly warming them and pairing with a scoop of vanilla ice cream.

These oatmeal cups are also gluten-free, there is no flour and no gluten – just oats! You can use certified gluten-free oats to make sure there are no traces of gluten. These baked oat cupcakes make a perfect gluten-free breakfast, snack and treat!

These yummy chocolate chip baked oatmeal cups make a perfect breakfast or snack! Since the oatmeal is baked in the individual cups, it is super portable – perfect for grab and go! Portable breakfasts are always hard to come up with, so put this one in your breakfast-on-the-go collection! Oatmeal cupcakes are also perfect for packing in lunchboxes – lunch is so exciting when you have this yummy treat waiting for you!

You can also freeze these banana chocolate oatmeal cups in individual ziploc bags and have breakfast for later. Stash the oatmeal cups in your freezer, and when you need them, just take it out and thaw on the counter overnight (or defrost quickly in the microwave) and they’ll be good as fresh! Enjoy!

Tips for Success

Choose Ripe Bananas: Use bananas that are overripe with brown spots for the best sweetness and flavor. They are easier to mash and naturally sweeten the recipe without added sugar.
Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the oatmeal cups dense instead of light and chewy.
Customize Your Oatmeal Cups: Feel free to add mix-ins like chopped nuts, shredded coconut, or dried fruits for variety. Just be mindful of the quantities so the batter holds together well.
Use the Right Oats: Quick oats work best for this recipe because they absorb liquid faster and bake evenly. Avoid steel-cut oats, which require longer cooking times.
Prevent Sticking: If you’re not using paper liners, make sure to generously spray your muffin pan with non-stick cooking spray to ensure the cups release easily.
Check for Doneness: Since oven temperatures can vary, test your oatmeal cups with a toothpick. If it comes out clean, they’re ready. If not, bake for a few more minutes and test again.
Let Them Cool: Allow the oatmeal cups to cool slightly before removing them from the pan. This helps them set and prevents breaking apart.
Freezing Tips: To freeze, let the cups cool completely, then store in individual zip-top bags or a freezer-safe container. Thaw overnight in the fridge or reheat in the microwave for a quick breakfast.
Make It Dairy-Free: Substitute the milk with almond milk, soy milk, or any non-dairy alternative to make the recipe dairy-free.
Enjoy Anytime: These oatmeal cups aren’t just for breakfast! They make a perfect midday snack or healthy dessert option when warmed and paired with a little whipped cream.

Variations and Substitutions

Nutty Twist: Add chopped walnuts, pecans, or almonds to the batter for a nutty crunch. About 1/4 to 1/2 cup should be enough to complement the chocolate chips.
Fruit Explosion: Swap out half of the chocolate chips for dried cranberries, raisins, or chopped dried apricots for a fruity variation. Fresh blueberries or raspberries can also be folded in for bursts of juicy flavor.
Vegan Option: Replace the eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk and dairy-free chocolate chips for a vegan-friendly version.
Dairy-Free: Use coconut milk, almond milk, or oat milk in place of regular milk. Coconut oil or a dairy-free butter substitute can replace the butter.
Chocolate Lovers: Use mini chocolate chips or mix in white chocolate or butterscotch chips for a decadent treat. You can even sprinkle a little cocoa powder into the batter for double chocolate oatmeal cups.
Spice It Up: Add a pinch of nutmeg or cardamom along with the cinnamon for a more aromatic and spiced flavor profile.
Protein-Packed: Stir in a scoop of your favorite protein powder to the batter for a post-workout snack. Adjust the milk slightly if the batter becomes too thick.
Gluten-Free Assurance: Make sure to use certified gluten-free oats to guarantee no cross-contamination for those with gluten sensitivities.
Low-Sugar Version: Use unsweetened dark chocolate chips or omit them altogether if you prefer a less sweet version. Adding some chopped nuts or seeds can provide a similar texture and richness.
Single-Serving Oatmeal Cups: If you don’t want to make a full batch, cut the recipe in half to make six oatmeal cups instead of twelve.
Seasonal Add-Ins: Around fall, try adding pumpkin puree in place of one of the bananas and some pumpkin spice to create a seasonal pumpkin oatmeal cup.
No-Banana Version: Substitute unsweetened applesauce or pumpkin puree for the bananas if you’re not a fan of banana flavor. Adjust the sweetness by adding a little maple syrup or honey.

Storage and Reheating

Storing: Store baked oatmeal cups in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Freezing: To freeze, let the oatmeal cups cool completely, then place them in a single layer in a freezer-safe bag or container. You can also individually wrap them in plastic wrap before freezing to make them easy to grab-and-go. They can be frozen for up to 3 months.
Thawing: When ready to eat, thaw the oatmeal cups overnight in the refrigerator. Alternatively, you can leave them at room temperature for a couple of hours.
Reheating: To reheat, microwave the oatmeal cups for 20-30 seconds until warm. For a crispier exterior, reheat them in a toaster oven at 350°F for about 5 minutes.
On-The-Go: If you’re taking them on the go, they taste great at room temperature, so you don’t need to worry about reheating them.

Frequently Asked Questions

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be slightly different. Quick oats are smaller and absorb liquid faster, which helps the oatmeal cups hold together better. If using old-fashioned oats, you may need to let the batter sit for a few minutes to soften the oats before baking.

Can I make these oatmeal cups vegan?

Absolutely! Replace the eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and dairy-free chocolate chips. The result will still be delicious and just as satisfying.

How can I make this recipe nut-free?

This recipe is naturally nut-free as written, but always check the labels on your oats and chocolate chips to ensure they’re processed in a nut-free facility if you have severe allergies.

Can I use steel-cut oats in this recipe?

No, steel-cut oats are too coarse and require much longer cooking times. Stick to quick oats or old-fashioned oats for the best results.

What’s the best way to mash bananas?

Use a fork or potato masher to mash the bananas directly in the mixing bowl. Make sure they’re overripe with brown spots for easier mashing and natural sweetness.

How do I know when the oatmeal cups are done baking?

Insert a toothpick into the center of an oatmeal cup. If it comes out clean, they’re ready. The tops should also be golden brown.

Can I freeze the batter instead of baking it right away?

It’s best to bake the oatmeal cups first, then freeze them. This ensures the texture and flavor remain intact when reheated.

How do I prevent the oatmeal cups from sticking to the pan?

Make sure to generously grease your muffin pan with non-stick spray or use paper liners. Allow the cups to cool slightly before removing them from the pan.

Can I make these oatmeal cups without chocolate chips?

Yes! You can omit the chocolate chips or replace them with other mix-ins like dried fruit, nuts, or seeds for a different flavor.

What’s the best way to serve these oatmeal cups?

They’re versatile! Enjoy them warm, at room temperature, or cold. Pair them with yogurt, fruit, or a drizzle of maple syrup for extra indulgence.

Here are some more oatmeal and banana recipes you will like:

Gluten-Free Blueberry Oat Muffins

Chocolate Chip Banana Bread

Banana Bread Muffins

Bread Machine Oatmeal Bread

Baked Oatmeal Casserole

Click Here To Pin This Recipe

Baked Oatmeal Cups With Bananas And Chocolate Chips

Print Recipe Pin Recipe Rate Recipe

5 from 2 votes