Baked Banana-Nut Oatmeal Cups

Baked Banana-Nut Oatmeal Cups

4 Reviews
From:, June 2019

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut—walnuts would be great—or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups rolled oats (see Tip)
  • 1½ cups low-fat milk
  • 2 ripe bananas, mashed (about ¾ cup)
  • ⅓ cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup toasted chopped pecans


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a muffin tin with cooking spray.
  2. Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about ⅓ cup each). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
  • Equipment: 12-cup muffin tin

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 176 calories; 6 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 5 g protein; 20 mcg folate; 33 mg cholesterol; 11 g sugars; 6 g added sugars; 119 IU vitamin A; 2 mg vitamin C; 85 mg calcium; 1 mg iron; 166 mg sodium; 228 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ fruit, ½ other carbohydrate

Reviews 4

October 04, 2019
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By: Lisa Valente
I freeze these and just heat for busy mornings. When I make for my toddler I leave out the nuts and sometimes stir in peanut butter instead. Adult and kid approved in my house.
August 13, 2019
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By: Christina Marie Greening
Delicious, quick healthy breakfast. This is perfect for mornings that require quick grab and go option.
August 12, 2019
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By: Aimee A. Ballard
I added a bit more cinnamon, vanilla, and some nutmeg as well as dried orange peel. Plus I put pepitas in and some sliced almonds on top before baking. I wanted a whole meal! Mix was very wet but came out moist even though I added 5 min baking time. Plus I made in square pan since my muffin tin was mia. All in all a delicious bread.
July 31, 2019
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By: Debra Kawaller
I’m sure these are healthy however they lacked flavor. Oatmeal was overpowering so didn’t taste banana. Needed some other flavoring too ie Cinnamon or maybe some raisins? Also needed a bit more sweetness. Loved the pecans in them. Crunchy oatmeal on top was nice. I spread on some homemade jam for extra flavor and sweetness.
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