Banana Baked Oatmeal Cups Greek Yogurt (Printable)

Moist, portable oatmeal cups with ripe banana, oats, and warming spices, topped with creamy Greek yogurt for a nutritious breakfast or snack.

# 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 until smooth. Whisk in eggs, honey or maple syrup, milk, vanilla extract, and melted coconut oil until fully incorporated.
03 - In a separate bowl, whisk together rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Add the dry ingredients to 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 three-quarters full to allow for rising.
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 - Let the oatmeal cups cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature, topped with Greek yogurt and additional toppings if desired.

# Expert Hints:

01 -
  • Grab and go breakfast that actually keeps you full until lunch
  • Way more satisfying than those dry store bought muffins that leave you hungry an hour later
02 -
  • Overmixing the batter makes them tough so stop as soon as the flour disappears
  • Let them cool completely before storing or they will get soggy from trapped steam
03 -
  • Let the bananas get almost completely black for the sweetest most intense banana flavor
  • Use a cookie scoop for evenly sized cups that bake at the same rate

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