Banana Baked Oatmeal Cups Greek Yogurt (Printable)

Moist banana oatmeal cups with warming spices, topped with creamy yogurt for a wholesome breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup honey or maple syrup
04 - 1 cup milk (dairy or unsweetened plant-based)
05 - 1 teaspoon vanilla extract
06 - 2 tablespoons melted coconut oil or unsalted butter

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Optional Add-ins

11 - 1/3 cup chopped walnuts or pecans
12 - 1/3 cup mini chocolate chips
13 - 1/2 cup blueberries

→ Topping

14 - 1 cup Greek yogurt (plain or vanilla)
15 - Additional sliced banana, honey, or nuts (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
02 - In a large bowl, mash the bananas thoroughly. Whisk in eggs, honey or maple syrup, milk, vanilla extract, and melted coconut oil until the mixture is smooth and well combined.
03 - In a separate medium bowl, combine rolled oats, baking powder, ground cinnamon, and salt. Mix evenly to distribute the leavening and spices throughout the oats.
04 - Add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix. Gently fold in any desired optional add-ins like nuts, chocolate chips, or berries.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter will rise slightly during baking.
06 - Bake for 22-25 minutes, or until the centers are set when lightly touched and the tops are lightly golden brown. A toothpick inserted into the center should come out clean.
07 - Allow the oatmeal cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, topped with a dollop of Greek yogurt and optional sliced bananas, honey, or nuts.

# Expert Advice:

01 -
  • They taste like banana bread but are packed with protein and fiber to keep you full until lunch
  • Everything comes together in one bowl in under ten minutes
  • The muffin cups freeze beautifully so you can grab breakfast on busy mornings
02 -
  • Overmixing the batter makes dense chewy cups so stop as soon as flour disappears
  • Let them cool completely before freezing or ice crystals form on the surface
03 -
  • Spray your muffin liners with cooking spray so the cups release cleanly every time
  • Use certified gluten free oats if you need this recipe to be gluten free

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