Make-ahead Banana Nut Baked Oatmeal Cups

by | Jan 7, 2019 | All, Breakfast & Brunch

Make a batch of these Banana Nut Baked Oatmeal Cups and freeze the extras for busy mornings when you need a quick and healthy breakfast!

White bowls filled with Banana Nut Baked Oatmeal Cups. Muffin pan of oatmeal cups in the background. Garnished with maple syrup, walnuts and fresh banana slices.

New Favorite Breakfast Alert!

I’m slightly obsessed with these scrumptious Banana Nut Baked Oatmeal Cups. I’ve made them a number of times in the last few weeks, and they have definitely become my latest go-to breakfast obsession.

Baked Oatmeal recipe

We happen to be pretty fond of baked oatmeal around here. Maybe it’s the fact that we live in the frozen tundra for 7 months out of the year, but a hearty, warm breakfast is right up our alley.

You’ll find any number of baked oatmeal recipes on our site, ranging from baked steel cut oats like this Baked Steel Cut Oatmeal with Apples and Cinnamon to regular rolled oats in this Blueberry Baked Oatmeal, but this is our only oatmeal CUP recipe. What makes it different?

It’s made in a muffin pan!

Not only do these Banana Nut Baked Oatmeal Cups offer portion control (which is exactly what we need around here after our excessive holiday eating habits), but they can be made in advance and popped in the freezer to pull out whenever you need a quick and filling breakfast.

Did someone say delicious AND healthy convenience? Sign me up!

Tips for making baked oatmeal cups

Making oatmeal cups is not rocket science, but there are a nuggets of information that you might find helpful if you’re an oatmeal cup newbie:

  • Grease your muffin tins well so the oatmeal cups don’t stick to the sides when you try to remove them. Running a knife around the edge of the tin is usually all you need to do to remove them cleanly.
  • A stainless steel scoop is a huge help in evenly dividing the batter between muffin tins. (If you’ve ever made a mess with transferring soupy batter from one container to another, you know what I mean.) I have several sizes of these scoops for various uses, but this one is perfect for muffins, cupcakes and oatmeal cups.
  • Prefer to use a plant-based milk? Go for it. You can substitute that seamlessly.

Note: Although this recipe is made in a muffin pan and the cups look like muffins when they come out of the pan, they are NOT muffins. Don’t be swayed by appearances; this recipe makes oatmeal cups that are far too soft to eat out of hand.

How to store baked oatmeal cups

Thought it’s tempting to dive into those fresh from the oven oatmeal cups because they smell so darn good, I do suggest waiting for them to cool slightly if you’re planning to eat them immediately or else they will be too soft to easily remove from the pan.

If you have the time, I prefer to thoroughly cool them before taking them out of the tins.

Planning to eat them this week? Place them in a sealed container and pop them in the fridge.

If you’d rather freeze them for later, I usually place the cups on a baking sheet lined with parchment and freeze them solid before putting them in a zip top bag in the freezer for up to 3 months.

Tip: Making a double batch of the recipe is just as easy as making a single batch (provided you have two muffin pans). I highly recommend this as they will go quickly!

Top down shot of bowls of Banana Nut Baked Oatmeal Cups garnished with chopped walnuts and extra banana slices.How to reheat baked oatmeal cups

A quick spin in the microwave is all it takes to ensure these Banana Nut Oatmeal Cups taste as fresh as if they just came from the straight from the oven.

The length of time in the microwave will depend on whether the cups are coming from the fridge or freezer. But if the cups are frozen, I usually defrost them at 50% power first before heating them through.

Which brings me to the best part of this recipe: My favorite toppings for Banana Nut Baked Oatmeal Cups

I know some people like to eat their oatmeal cups like a muffin but that’s missing out on all the yummy toppings!

Nine times out of ten I put my oatmeal cup in a small bowl and pour a little milk over the top before I reheat it. Then I add a healthy dollop of almond butter and a drizzle of maple syrup before stirring it all together.

So, so, so good!!

Gluten-Free Baked Oatmeal Cups

You can easily make this recipe without gluten. Simply swap in gluten-free oats, and you have a naturally gluten-free recipe for anyone with allergies or sensitivities.

A white bowl filled with a Banana Nut Baked Oatmeal Cup. A muffin pan filled with Banana Nut Baked Oatmeal Cups is in the background along with a jar of maple syrup and walnuts.These Banana Nut Baked Oatmeal Cups also make a great brunch recipe for a crowd.

Make this baked oatmeal recipe in a two quart baking dish and serve it family style to your guests. Bake for around 30 minutes or until the center is set.

Hosting a larger group? Make two batches and swap the bananas for blueberries and the walnuts for pecans in one of the batches. Serve it with a variety of topping for guests to help themselves.

This versatile recipe for Banana Nut Baked Oatmeal Cups is perfect for busy mornings on the run as well as a delicious and unique option to add to your next brunch buffet. Whip up a batch today!

What I used to make these Baked Oatmeal Cups

  • You know we love the pans from USA Pans, and their muffin pan is no exception. I’ve never had sticking issues with this sturdy, easy-to-clean pan.  
  • Make quick work of dividing the batter among the muffin cups with a stainless steel scoop. This size is perfect for any muffin recipe.   
  • I always sprinkle a bit of this sugar on top of my oatmeal cups. The sugar caramelizes slightly and adds a delicious crunchy bite. Not necessary, of course, but oh so tasty! 

A muffin pan filled with Banana Nut Baked Oatmeal Cups. Oatmeal is garnished with real maple syrup, banana slices and chopped walnuts.

Add delicious variety to your breakfast routine with any one of these tasty oatmeal recipes!

Check out all of our Breakfast & Brunch recipes HERE!

Yield: Makes 12 oatmeal cups

Banana Nut Baked Oatmeal Cups

These easy, make-ahead Banana Nut Baked Oatmeal Cups are a delicious healthy breakfast recipe that never fails to please!

Make a batch of these easy Banana Nut Baked Oatmeal Cups and freeze the extras for a quick and easy healthy breakfast!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 cups milk
  • 1/4 cup maple syrup
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats
  • 2/3 cup chopped walnuts
  • 3 bananas, sliced or chopped
  • 1 tablespoon sugar in the raw or brown sugar

Instructions

  1. Preheat oven to 375 degrees. Grease a muffin pan and set aside.
  2. Whisk together first 7 ingredients (milk through salt) in a medium bowl. Stir in oats, walnuts and bananas. Divide evenly among muffin tins. Sprinkle brown sugar evenly over muffin tins.
  3. Bake for 20 minutes or until centers are set. Cool for at least 10 minutes before removing from pan.
  4. Add stir ins like extra milk and almond butter, if desired.

Notes

Allow to cool completely before freezing. Recipe adapted from Serious Eats.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 86mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 4g

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Eating a healthy breakfast couldn’t be easier with this make-ahead Banana Nut Baked Oatmeal Cups recipe. Freeze the extras and you’ll always be prepared to start the morning with a nutritious, whole-grain breakfast.

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11 Comments

  1. Avatar

    Hello, This is a recipe I definitely will be making frequently. Just two questions – 1) when is the brown sugar added (11th line/item), and 2) what happens to the oats (12th line)? Thank you! 🙂

    Reply
    • Avatar

      Hi! Oops, I left out the directions for the brown sugar. Recipe is amended now. Hope you enjoy it!

      Reply
      • Avatar

        Hello! Can I use quick oats in this recipe?

        Reply
        • Avatar

          You sure can. Enjoy!

          Reply
  2. Avatar

    This sounds delicious but I was just wondering how many calories it has in it?

    Reply
    • Avatar

      Hi Iris, we don’t provide nutritional information on any of our recipes, but there are loads of calculators on the internet that are easy to use. Just input the ingredients and let them do the work!

      Reply
  3. Avatar

    There was too much liquid for the amount of oats, I had to cook this for much longer and they are still too moist in the center for my liking although edible. I baked for 15 mins longer to get them to brown. Definitely bake this with less milk! They do taste very good and I chose this recipe over others because there is little oil/butter and sugar, making it a much healthier choice. Thanks!

    Reply
    • Avatar

      I’m glad you found a way to enjoy them. I make them a few times a month and never have an issue with the liquid to oat ratio.

      Reply
  4. Avatar

    I also found there to be WAY too much milk. Takes much much longer to cook than 20 minutes. Maybe 15 minutes or so more? Is there a revision to the recipe that I don’t know about? I added extra oats, too, to soak up the milk. It made about 17. Did I do something wrong?

    Reply
    • Avatar

      Hi Sandra, these oatmeal cups will not be hard like muffins. They will still be soft when you take them out of the oven. But once they cool, they are easy to reheat into an oatmeal-like consistency when you’re ready to eat them. Hope that helps!

      Reply
      • Avatar

        Oh…I baked them for longer so they are like muffins. I’ll try your way ne t time. Thanks.

        Reply

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