Banana Baked Oatmeal Cups Greek Yogurt (Printable)
Moist, portable oatmeal cups with ripe banana and warming spices, topped with creamy Greek yogurt for a nutritious 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 or butter until smooth and well incorporated.
03 - In a separate medium bowl, combine rolled oats, baking powder, ground cinnamon, and salt. Whisk briefly to distribute spices evenly.
04 - Pour dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix. Gently fold in any desired optional add-ins such as nuts, chocolate chips, or berries.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising during baking.
06 - Bake for 22 to 25 minutes, or until centers are set and tops are lightly golden brown. A toothpick inserted into the center should come out clean.
07 - Allow oatmeal cups to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature, topped with a dollop of Greek yogurt and additional toppings if desired.
# Expert Tips:
01 -
- They reheat beautifully so batch cooking becomes your secret weapon for chaotic weeks
- The texture lands somewhere between cake and breakfast which feels like winning the morning lottery
02 -
- Overfilling the muffin cups causes them to spill over and creates weird edges that never quite cook through
- Letting them cool completely before storing prevents condensation that turns the bottoms soggy
03 -
- Use a cookie scoop for perfectly even portions that bake at the same rate
- Rotate the muffin tin halfway through baking if your oven has hot spots