Baked Banana Oatmeal Cups

By |2018-08-04T23:02:07-04:00January 7th, 2016|Breakfast, Cereals|131 Comments

Baked Banana Oatmeal CupsBaked Banana Oatmeal CupsBaked Banana Oatmeal Cups

How are you doing with those new year’s resolutions?

Baked Banana Oatmeal Cups-8


For those of you who have resolved to eat a good healthy breakfast each day, here’s an idea for you…Baked Banana Oatmeal Cups! Remember that Pumpkin Spice Baked Oatmeal recipe I shared last year?

Well, this is another version of that, but this one is banana and it comes in a cute little cup form.

Baked Banana Oatmeal Cups-6

Call it portion control or grab and go; cups work so well for this recipe. While they are not muffins per se, they sort of look like a cross between a muffin and a chocolate chip oatmeal cookie.

My kids love muffins and chocolate chip oatmeal cookies and that just leads to loving these as well.

Baked Banana Oatmeal Cups

My son is all about having “real” food for breakfast. I’ve talked about it before, but he is just not down with having cereal or oatmeal for the first meal of the day. As he’s gotten older, the groans have gotten quieter, but I can always see the disappointment in his face if breakfast isn’t what he was hoping for.

Part of it is that I’ve spoiled my kids with hot healthy breakfasts and part of it is that I hit the wall on eating cold cereal for breakfast before they were born. So I didn’t serve it often. They grew up eating hot healthy breakfasts instead. Sometimes I treat them with splurgey choices, but most days, there’s a lean protein and whole grain carb on the table each morning.

Baked Banana Oatmeal Cups-4


My daughter will happily eat both hot and cold cereals, but I prefer it when we eat the same breakfast. These cups work for everyone. They’re great for the oatmeal lovers like my daughter and me; we’ll eat oats any way I make them.

For my husband and son, who would prefer something other than oatmeal, these cups flirt with muffin-dom just enough to appeal to them.

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Baking up some oatmeal is a much healthier option than opening up a sugar laden packet of flavored oatmeal; and because you can make it ahead, you won’t have to wait for the water to boil if you’re making the stove top version.

You can store these in the refrigerator and eat them cold, or heat them up in the microwave and eat them warm, as is, or just like oatmeal, with milk and toppings.

They are especially good warm because the mini chocolate chips get all melty and delicious. I think the flavor is best when they’re warm.

Baked Banana Oatmeal Cups are a welcome option whether I serve them for breakfast or offer them up as an after school snack. That’s the great thing about baking up oatmeal in a muffin pan, it looks like a fun thing to eat.

Baked Banana Oatmeal Cups-5

When I have some ripe bananas hanging around, I might make Banana Bread Snack Cake or Whole Wheat Buttermilk Banana Nut Muffins. When I’m looking to get a head start on a warm, hearty, healthy breakfast option, I make Baked Banana Oatmeal Cups.

Who knew oatmeal could be so cute? Okay, maybe cute isn’t the right word… but hey, I didn’t hear a groan or see a single disappointed face when I set these babies down on the table earlier this week #chocolatechipsforthewin

Eating a good healthy breakfast every day?


Baked Banana Oatmeal Cups-9

That’s one resolution that just got easier.

Check out the pumpkin spice version of this delicious baked oatmeal. In this recipe, I just baked it all in one pan!



Baked Banana Oatmeal Cups

Servings 12 "cups"


  • 3 cups old fashioned oats
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup mashed ripe banana
  • 2 Tablespoons olive oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups milk I used skim
  • 2 Tablespoons mini chocolate chips


  1. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners. (see notes below)
  2. In a large bowl combine oats, brown sugar, cinnamon, salt and baking powder.
  3. In a separate bowl whisk together mashed bananas, oil,eggs and vanilla until well combined. Whisk in milk.
  4. Pour milk mixture over oat mixture and stir well to combine. The batter is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
  5. Use an ice cream scoop or a ladle to fill the prepared muffin cups all the way to the top. Try to insure each cup is filled pretty evenly with oats and liquid. You don't want to end up with a cup that is mostly liquid without a good amount of oats.
  6. Sprinkle the tops with chocolate chips and bake for about 20-25 minutes or until set and just lightly brown on the edges. (Baking time may be slightly longer if you use paper liners)
  7. If you didn't use liners, allow the cups to cool completely for easiest removal then reheat to serve warm. Or, if you used the liners, allow to set for about 5-10 minutes, then remove from pan.

Recipe Notes

*To store, allow to cool completely, then place in an airtight container and refrigerate overnight. In the morning, reheat in microwave. It took about 1 minute to heat up two cups in a 900 watt microwave oven.

*This recipe is lightly sweetened to allow for adjusting to individual tastes at serving. If you like a sweeter oatmeal, increase sugar to 1/4 cup, remembering you can always add more later. (The recipe, as written, is sweet enough for me and for my family, especially with the added natural sweetness of the banana)

*This recipe can also be baked in a 9" square pan that's been lightly greased or sprayed with cooking spray. Increase baking time to 30-35 minutes or until set. (Update 2-16-16, bake time was based on baking in my regular electric oven. I just made a pan and baked it in my convection oven, converted the temp down to 325 and they baked up in 25 minutes.)

*Update 4-23-16: A helpful reader mentioned that her cups baked up a little moister than she expected. After detailing how she made them, I suspect that it might be because she used paper liners. Paper liners act as insulation between the "batter" and the pan. The oatmeal will get more direct heat without the liners. They are a nice option for easy removal and easy clean up, and you can definitely still use them. Just know that your baking time may have to increase for them to set up properly.

The Merchant Baker Copyright © 2016

By |2018-08-04T23:02:07-04:00January 7th, 2016|Breakfast, Cereals|131 Comments


  1. Jewellsparkle January 7, 2016 at 10:47 pm - Reply

    Hi there,
    Just wondering if these would freezes well?

    • Ramona January 7, 2016 at 11:34 pm - Reply

      I have never personally tried freezing this, but I have heard from others that baked oatmeal freezes very well. I would allow it to cool completely, then wrap each piece individually with either plastic wrap or waxed paper, then freeze in a freezer bag. Let me know how it works out for you!

      • Jewellsparkle January 8, 2016 at 1:01 am - Reply

        Awesome thank you. I will give it a go!!

        • Jewellsparkle February 4, 2016 at 9:08 pm - Reply

          Worked perfect from frozen! I microwaved 2 cups for about 1min 20 secs and ate with yoghurt. Yum thank you so much for sharing. Looking forward to trying the pumpkin spice one next.

          • Ramona February 4, 2016 at 10:57 pm

            That’s terrific! I love having a hot breakfast ready to go from fridge or freezer…makes the morning rush so much easier!

    • Serha February 25, 2018 at 1:17 pm - Reply

      I freeze them individually and they do marvelously!

  2. […] Baked Banana Oatmeal Cups from The Merchant Baker […]

  3. Nymaymay March 1, 2016 at 11:37 am - Reply

    Just tried your recipe. Wonderful! Great directions, yummy, healthy ingredients, portion controlled, and came out looking just like your pics. Love it! I’ll try more of your recipes most definitely. Thanks.

    • Ramona March 1, 2016 at 1:34 pm - Reply

      Thanks for the great feedback! Lots of people are loving this recipe and I’m happy that it worked out so well for you, too!

    • Debbie Santiago April 20, 2017 at 12:25 am - Reply

      Oh my goodness! I made these on Monday, I used almond milk instead of regular milk and I can’t believe how delicious they are. My super duper picky 8 year old that hates everything and he has taken one everyday for school snack and wants to make sure I don’t run out. My husband had taken one for his afternoon coffee break at work. I’ll be making another batch tomorrow. Thank you for sharing this amazing recipe.

      • Ramona April 20, 2017 at 7:59 am - Reply

        Debbie, I’m happy that they’ve worked out so well for you and your family! I have two other baked oatmeal recipes if you’re looking for variation…one is pumpkin and the other is a carrot cake version. The banana version is the one I make most often, but once you get into the whole baked oatmeal category, there are so many different flavors you can make. (I love that your 8 year old is worrying about them running out. That’s really high praise, indeed! Thanks for the great feedback. Great way to start my morning :)

      • Marcia January 12, 2019 at 7:25 am - Reply

        thx hope to make today with almond milk

  4. Sara March 1, 2016 at 8:49 pm - Reply

    These were great! We added a dollop of vanilla greek yogurt to the top. We also felt like it was just sweet enough.

    • Ramona March 1, 2016 at 11:06 pm - Reply

      Thanks, Sara! Great idea to add some yogurt…perfect for some yummy extra protein :)

  5. Stephanie April 2, 2016 at 9:21 pm - Reply

    Are these made in the big muffin tin or the small one?

    • Ramona April 3, 2016 at 12:08 pm - Reply

      Stephanie, I bake these in a regular size muffin tin, the kind that holds just a bit more than 1/3 cup in each muffin cup. You could really bake in any size, you would just have to adjust baking times.

  6. Leah April 5, 2016 at 4:30 pm - Reply

    Hi! Just wondering if you know how many calories are in each of these?

    • Ramona April 5, 2016 at 5:22 pm - Reply

      Each muffin cup has about 228 calories, 4.6 grams of fiber, 9.3 grams of protein, 6.4 grams of fat (from the eggs and olive oil) 17% of daily calcium and 12% of daily iron, plus some vitamin A and C. They are not meant to be low calorie or low carb because they are full of oatmeal. You can reduce the calories some by using a low calorie almond milk and eliminating the brown sugar and chocolate chips. You could reduce fat by using egg whites instead of whole eggs. They are definitely heartier than their size suggests. I hope this helps!

      • Marilu Morgan August 16, 2016 at 9:35 pm - Reply

        I made these today but I omitted the chocolate chips and replaced with Apple chunks and raisins. Id like a little sweeter with my version but so moist and delicious! Thanks for sharing! I’m trying the chocolate chip next time. :)

        • Ramona August 16, 2016 at 11:05 pm - Reply

          Hi Marilu! I’ve tried this with different fruits too! I’ve made it with apples and loved it (no raisins though). There’s lots of different options, it’s fun recipe to experiment with :)

  7. Jennifer April 10, 2016 at 2:58 pm - Reply

    Hi there. Just wondering if egg whites would work okay for this recipe?

    • Ramona April 10, 2016 at 6:18 pm - Reply

      I’ve never tried it, but I think it would work out fine. I’ve found this recipe to be very forgiving to all kinds of changes. The eggs measure about 1/4 cup each, so when you replace them with egg whites, you’ll probably need 1/2 cup of egg whites or about 4 egg whites.

  8. Andrea April 23, 2016 at 4:11 pm - Reply

    Hi, I followed directions, baked using liners at 350 for about 30mins, then let these set for about 10 mins before tasting and they were still vey moist. They are delicious just wondering how moist you expect them to be after the setting time? I’m wondering if maybe my oven didn’t get up to temp (even though it said it did). They are not runny – just very moist. I’ll observe again after they are completely cool.

    • Ramona April 23, 2016 at 6:21 pm - Reply

      Hmmm, I would say they are moist but not wet or mushy in any way. You can see in the photos that they have a sort of hearty but denser muffiny texture. Did you use old fashioned rolled oats? If you used quick oats, you would definitely get a different texture and it would probably get mushy. When they bake up they shouldn’t be like a cup of oatmeal that you make on the stove. So let’s start with figuring out what kind of oats you used and then we’ll trouble shoot from there.

      • Andrea April 23, 2016 at 10:46 pm - Reply

        They turned out fine in the end. I let them cool all the way and then broke into another and they are good to go. A few things I noticed in my scenario: 1. I did use bobs red mill gluten free old fashioned oats but in theory that shouldn’t change much. 2. There was a lot of moisture under some of the liners but not all. After I put them in the oven I noticed I’d skimmed over your note that says to make sure each portion going into the the tray/cups is equally wet. So maybe that first one I broke into was one that got more batter “juice” than others. :) I’ll watch that next time. They still turned out great. My husband is all over them! Thanks for sharing and for helping troubleshoot.

        • Ramona April 23, 2016 at 11:13 pm - Reply

          You’re right. There should be no issue with the oats. It doesn’t matter if they are gluten free or not. Same result. (I’ve used Bob’s Red Mill also when making for gluten free friends.) I’m glad they worked out in the end. You might try skipping the liners and just spraying or lightly greasing the cups. Baking with and without paper liners will give different results since the liners insulate. I give the choice since it is easier to clean up, but I personally skip them when I make this particular recipe. Try it next time. The higher heat from an unlined pan, in addition to dividing up the wet batter more equally may give you the perfect result you’re looking for. Thanks for sharing your experience. I’m going to add a note to the recipe to help others make a more informed decision.

          • Andrea April 24, 2016 at 12:18 am

            Will do. Thanks so much for the replies.

  9. Andrea Beazley May 9, 2016 at 8:42 pm - Reply

    I just came back from a trip and I had enough very ripe bananas to make this recipe and the Banana Snack Cake.
    I only had 2 cups of rolled oats so I added 1 cup of oat flour….they came out like dense oatmeal muffins perfect with coffee for a satisfying breakfast.

    • Ramona May 9, 2016 at 9:05 pm - Reply

      Andrea, what a great sub with the oat flour, different texture, but still good. Success! Thanks for sharing all your tips on both recipes!

  10. Taylor May 13, 2016 at 10:08 am - Reply

    Just made this recipe and it is wonderful! Mine were crunchy on top and soft on the inside. Will definitely be making this more often. Thank you for this awesome recipe :)

    • Ramona May 13, 2016 at 12:02 pm - Reply

      Glad you like them! Mine don’t turn out crunchy. If that’s bothersome to you, you could move your baking rack down on level so the tops aren’t as close to the heating element. Oh the other hand, if you love that difference in texture, then don’t change a thing!

  11. Ashleigh May 21, 2016 at 1:27 pm - Reply

    So these are quite good. The whole family loves them. My only issue is they’re quite bland. They’re perfect for on the go though and only 184 calories!

    • Ramona May 21, 2016 at 2:10 pm - Reply

      I think the flavor will vary depending upon how sweet/ripe your bananas are and, of course, personal taste. You can add more sugar to the recipe before you bake it, or sprinkle some sugar/drizzle some honey on afterwards. That should bring out more of the flavor that you’re looking for. We purposely try to keep these lower in sugar so they are a bit more healthy. You can also add a pinch more salt or more cinnamon. Really, it’s a pretty flexible recipe to adjust to your taste. Think of it like a bowl of hot oatmeal. How do you like to eat it? If you like it really sweet, then you know more sugar is what you’re after.

  12. Louise June 2, 2016 at 9:54 pm - Reply

    What is the approximate calorie count for one if made with skim milk and standard amount of sugar in recipe? Thanks

    • Ramona June 3, 2016 at 6:38 am - Reply

      Hi Louise, nutrition calculators don’t always come up with the same information, so I generally steer away from providing it. I did answer this question previously in the comments, though, and the recipe as stated calculates to 228 calories.

  13. Deeksha June 8, 2016 at 12:06 pm - Reply

    Hi. What do I use to substitute eggs with?

    • Ramona June 8, 2016 at 6:23 pm - Reply

      Deeksha, the eggs give it a certain structure and additional protein. You can google flax eggs which will generally tell you that you can substitute each egg with 1 tablespoon ground flax seed mixed with 2 or 3 Tablespoons of water. You let it sit for about 5 minutes or so to thicken. I don’t know how that substitution would work in this recipe, however, so you’d have to try it out to see if it gives you the results you’re looking for. You could also try adding an extra half cup of banana in place of the eggs (for a total of 1 1/2 cups). Hopefully, one of these options will work for you, but just know I haven’t tried them myself to know exactly how they will work out.

  14. Deeksha June 9, 2016 at 3:56 am - Reply

    Thanks. will try and let you know which works

  15. Paige Meek June 12, 2016 at 4:22 pm - Reply

    Wow! Wasn’t sure if we would like this recipe but it ended up being a huge success with our family. We increased the banana slightly, added 2 over ripe peaches and some dried coconut. Eating a piece now and it’s better than any muffin I’ve ever eaten. Thank you for sharing this awesome recipe!!!!

    • Ramona June 12, 2016 at 4:44 pm - Reply

      Paige, I LOVE your additions! It sounds soooo good! You’ll find that you can have fun with this recipe. I made a Pumpkin Spice version and other flavors I haven’t posted yet. I’d say imagine the possibilities, but it looks like you already have!

  16. marsha June 12, 2016 at 7:28 pm - Reply

    Can you use almond milk instead of the regular milk

    • Ramona June 12, 2016 at 7:29 pm - Reply

      Yep. Any milk is fine.

  17. Erica June 14, 2016 at 11:21 pm - Reply

    Hi Ramona, I just made these oatmeal cups and they are amazing! I added walnuts, nutmeg, and extra vanilla to the recipe. They are moist and flavorful. I think I found my new go to item for breakfast! Thanks for sharing your recipe!

    • Ramona June 14, 2016 at 11:47 pm - Reply

      Erica, thanks! If my daughter weren’t sporting braces, walnuts would have definitely been in mine! Love all of your additions…I’m a huge nutmeg fan! You can play around a lot with this recipe. All kinds of flavors to keep you from getting bored. They make great snacks too! Nice and hearty :)

  18. Thelm June 15, 2016 at 9:30 pm - Reply

    Made these oatmeal cups today and topped them with mini peanut butter chips. Delicious!

    • Ramona June 15, 2016 at 9:46 pm - Reply

      I’ve seen peanut butter chips but I’ve never seen MINI peanut butter chips! Where do you get those? Nothing like PB and banana!

  19. Rinku Vaishnav June 17, 2016 at 4:25 pm - Reply

    Hi i have banana flavored protein powder and i was wondering if i could incorporate it into the recipe?

    • Ramona June 17, 2016 at 8:27 pm - Reply

      I don’t bake with protein powder so I’m not exactly sure how it would work. I’ve seen other recipes where you just add a few scoops in so I think it would work pretty well. You might need a little extra milk or banana to balance the moisture, but you can decide that after your first trial and then adjust if you think it needs it. Let me know how it works out for you.

  20. Alyssa July 1, 2016 at 6:59 pm - Reply

    Tried this recipe today. SO perfect! Turned out just like the pictures and taste delicious. Thank you!

    • Ramona July 1, 2016 at 7:36 pm - Reply

      Alyssa, you are so welcome! I’m happy they turned out so well for you!

  21. Sophie July 17, 2016 at 3:05 am - Reply

    Totally disappointed! Mine turned out more like a pudding with a raw egg smell

    • Ramona July 17, 2016 at 11:28 am - Reply

      Sophie, did you use old fashioned oats and not quick oats? You really need the hearty texture of the old fashioned oats to get the right result.

  22. Linda Dawes July 29, 2016 at 3:38 pm - Reply

    Just tried one of the muffins. Great taste. I baked the muffins for around 28 minutes. The top was a golden brown and the muffins had set. But after cooling completely, I took out one (the one I sampled) and the bottom was not browned and the texture was like the mashed banana. Is there away to get the bottoms a bit more brown and the texture not so “mashed”? I did bake ’em on the next to the bottom shelf. Plan to try this recipe again. Thanks

    • Ramona July 29, 2016 at 9:29 pm - Reply

      Hi Linda, the texture should definitely not be like a mashed banana. It’s moist, but not mushy. Remember, also, these are not actually muffins, they are baked oatmeal, so they won’t be cakey either. They should taste like baked oatmeal, but not quite like the wet oatmeal you make on the stove. If your oven is calibrated and doesn’t run cool, then they should have baked fully in the 28 minutes. I don’t think the bottoms will necessarily get extremely browned. There’s not a ton of fat in this to help that happen. Did you use old fashioned rolled oats? This recipe will not work well with quick oats. They will likely get mushy on you. The heartier rolled oats is what you should use. Hopefully, some of these tips will help you. Good luck!

  23. Alisha August 2, 2016 at 9:10 pm - Reply

    Hi there! I loved your recipe! Thank you so much for posting this! Do you know how many days you can keep these? This was a big batch for just my husband and I so I was wondering how long we could keep them. Thank you!

    • Ramona August 2, 2016 at 11:35 pm - Reply

      Hi Alisha, I think they’d be fine up to three days in the refrigerator. I don’t usually like to keep leftovers longer than that. I’ve heard others have had great success freezing them as well, so that could be a great option for you. Glad you enjoyed them!

    • Jewellsparkle August 3, 2016 at 4:58 pm - Reply

      Yes they definitely freeze really well individually in cling film and then a freezer or zip lock bag.

  24. Barb August 8, 2016 at 10:47 am - Reply

    Hi, would you have any idea how many WW points each muffin has?

    • Ramona August 8, 2016 at 3:40 pm - Reply

      Hi Barb, I don’t calculate WW points. WW changes how they calculate points with each evolution of their eating plan. You’d have to enter the ingredients into your plan’s calculator to come up with the proper points. Good luck!

  25. Laura August 11, 2016 at 8:49 pm - Reply

    Would you happen to have the nutritional value?

    • Ramona August 11, 2016 at 9:27 pm - Reply

      Laura, nutrition calculators don’t always come up with the same information, so I generally steer away from providing it. I did answer this question previously in the comments, though, and here is the response…”Each muffin cup has about 228 calories, 4.6 grams of fiber, 9.3 grams of protein, 6.4 grams of fat (from the eggs and olive oil) 17% of daily calcium and 12% of daily iron, plus some vitamin A and C. They are not meant to be low calorie or low carb because they are full of oatmeal. You can reduce the calories some by using a low calorie almond milk and eliminating the brown sugar and chocolate chips. You could reduce fat by using egg whites instead of whole eggs. They are definitely heartier than their size suggests. I hope this helps”

  26. Londa August 15, 2016 at 3:14 pm - Reply

    Thanks for the great recipe, I’ve made these many times and my kids and I love them! Love that there’s very little sugar and hearty with the rolled oats!
    Great for freezing and reheating in the morning as well!

    • Ramona August 15, 2016 at 3:51 pm - Reply

      I love the option for freezing and reheating. I haven’t tried it myself yet, but other readers have also done it successfully…soooo, one of my plans for back to school is to make a bunch in advance, then stash them in the freezer for easy week day breakfasts! Glad they’re working out for you!

  27. Kristen August 18, 2016 at 11:17 am - Reply

    I made these vegan using soy milk instead of skim milk, So Delicious chocolate chips, and ENER G egg replacer instead of the eggs. It came out great! Thanks for the recipe!

    • Ramona August 18, 2016 at 11:25 am - Reply

      Thanks for sharing your success with vegan substitutions, Kristen!

  28. Carla August 29, 2016 at 9:20 am - Reply

    I have these baking right now. I added blueberries and protein powder for my super active kids and left out the chocolate chips. I’m thinking these will be great before or after hockey practice when the kids need to eat fast and I’m looking for something healthy! Thanks.

    • Ramona August 29, 2016 at 9:39 am - Reply

      Carla, I love this recipe because once you get the basic foundation down, you can pretty much play around with all kinds of ingredients and flavors. (Blueberries! Yum!) I love using them as snacks. They are hearty and satisfying and I prefer them to packaged snack bars that have so many ingredients. Most are just too sweet for me anyway. If you’ve read any of the previous comments, you know you can also bake a bunch and freeze them. I’m looking forward to making a few batches for this school season and having them ready for a quick breakfast or to grab and go for a snack.

  29. […] Baked Banana Oatmeal Cups […]

  30. Sandy drinan September 24, 2016 at 10:33 am - Reply

    Made theses this morning, nice,crisp autumn day. I added walnuts and a 1/2 tsp sugar and a 1/3 cup of flour and baked for 30 mins with liners. Perfect. Love them !

    • Ramona September 24, 2016 at 11:26 am - Reply

      Wonderful! I love the addition of walnuts!

  31. Kelly September 29, 2016 at 10:07 am - Reply

    These turned out perfectly!!! I am making a second batch today. I just freeze them individually and defrost when I want one. They are soooo good! Thank you for sharing!?

    • Ramona September 29, 2016 at 12:22 pm - Reply

      You’re so welcome Kelly! We love them!

  32. Dev October 4, 2016 at 8:54 pm - Reply

    I am going to bake a batch soon, these banana muffins look so perfect. I think I will use peanut butter chips instead of chocolate chips.

    • Ramona October 4, 2016 at 9:17 pm - Reply

      Oooh, peanut butter and banana! Perfect!

  33. Jennifer Dontz October 28, 2016 at 5:43 pm - Reply

    Just ok. Followed directions, baked in pan, no liners. When edges were brown took out of oven. Sat until cool. Bottom was pretty under cooked! Disappointed.

    • Ramona October 28, 2016 at 9:46 pm - Reply

      Jennifer, sorry they didn’t work out for you. So many people love them! The only thing I can think is that maybe you used instant or quick oats instead of old fashioned oats. If you don’t use old fashioned oats, it will likely be mushy. It’s possible your oven runs cool and they needed a higher temp to cook properly.

  34. Leigh October 31, 2016 at 2:53 pm - Reply

    Bananas do not agree with me but these look amazing. Any suggestions for a substitute for the banana?

    • Ramona October 31, 2016 at 5:14 pm - Reply

      Yes, Leigh! If you’re a fan of pumpkin try the pumpkin spice version. If you’re not a fan of pumpkin spice, you can make the pumpkin version without the extra spices. I often make it with applesauce also, but I haven’t gotten my perfect ratios down yet to share the recipe, but certainly you can experiment with that as well. Good Luck!

  35. grace November 16, 2016 at 3:02 am - Reply

    I am trying this now using steel cut oats. I read that steel cut oats may substitute well when baking but usually takes longer to bake than rolled oats as it’s less processed. Also for some reason, when I made this recipe, there was about twice as much batter as there were cups. Did I misread something? So I poured the rest into a loaf pan and put it in my toaster oven! More the better. Thanks for sharing. I have made baked oatmeal before, but first time using this recipe. :)

    • Ramona November 16, 2016 at 7:33 am - Reply

      Grace, if you made the recipe as written, had a standard sized muffin tin and filled them as you see in the photos, then you should have gotten the same 12 “cups” as the recipe states. I’ve never tried this recipe with steel cut oats, but I imagine the oats to liquid ratio has to change significantly (less oats or more liquid.) Let us all know how it turns out for you. Thanks!

  36. Sam December 24, 2016 at 5:13 pm - Reply

    I added coconut and used applesauce instead of oil and I added more banana . ….kids are it up..

    • Ramona December 24, 2016 at 9:50 pm - Reply

      I love this recipe because you can do so many things with it. Your version sounds delicious!

  37. michelle luchner February 6, 2017 at 12:21 pm - Reply

    Just made them… turned out great. It actually made a dozen regular size and 6 minis. Thank You!

    • Ramona February 6, 2017 at 2:14 pm - Reply

      Yay! Those minis must be really cute!

  38. Winter Tips | Helpful Mama February 6, 2017 at 6:51 pm - Reply

    […] something easy and kid friendly. Follow the below recipe for a healthy breakfast/snack recipe. -Crafts on the go-on weekends places like Michaels and Home Depot do crafts for kids. The best […]

  39. Rachel February 7, 2017 at 1:43 pm - Reply

    Hi! So I made this recipe and it seems that the tops are set and done but the bottoms are still mushy even after putting them back in the oven. Is this supposed to be like this? Or are they supposed to be fully done?

    • Ramona February 7, 2017 at 2:31 pm - Reply

      Hi Rachel! They don’t have a muffin texture, so they won’t be that dry. They could still be eaten like oatmeal but they should be able to hold the muffin shape. Did you use old fashioned rolled oats? If you used quick oats, that’s probably the problem. If not, then either your oven is running cooler and you should bake them a little longer or until they’re set…or you simply might prefer less liquid in the recipe for a drier result. I hope that helps!

  40. Erin M. February 13, 2017 at 5:25 pm - Reply

    Just made these in silicone muffin cups (some heart shaped for Valentine’s Day breakfast for tomorrow) and it made 14. I waited about 5 minutes after they came out of the oven to cut one open and taste it. Delicious!! Still moist on bottom, but not runny. Love the recipe!!!

    • Ramona February 13, 2017 at 6:46 pm - Reply

      I love that you’re making them for Valentine’s breakfast! Cute little heart healthy oatmeal hearts!

  41. […] breads were in the oven, I started prepping for my third recipe: baked banana oatmeal cups. I found the recipe on a baking blog called The Merchant Baker. This recipe appealed to me because it’s a quick, […]

  42. melissa March 2, 2017 at 6:52 pm - Reply

    Yummy! I only had steel cut oats so I let the batter sit for about an hour and I used almond milk instead of regular. Very much an oatmeal texture and very addicting! Will be making this again :)`

    • Ramona March 2, 2017 at 7:07 pm - Reply

      Hey Melissa! Glad to know this works with steel cut oats with the extra soak time. Thanks for sharing! I do love steel cut oats!

  43. Nazish March 13, 2017 at 10:51 am - Reply

    Awesome recipe my boys are quite selective eaters but from the time the aroma of the muffin spread the house the boys waited anxiously to lay their hands on them and yumm they loved it. I topped it with chocolate chip, m&MS AND CANDY

    • Ramona March 14, 2017 at 12:20 am - Reply

      I’m happy they were a hit with your boys!

  44. Melody March 19, 2017 at 10:49 pm - Reply

    Looking forward to making these. I wonder if maybe letting the batter sit for a while might solve the texture problem that some folks seem to be having? I noticed you said that the batter would seem “watery” at first. Maybe letting some of the liquid soak into the oats for a bit would help.

    • Ramona March 19, 2017 at 11:18 pm - Reply

      I think the texture issue is either due to using quick oats instead of old fashioned, or not letting the oatmeal cool and set up in the pan before removing. It also might be that they’re expecting an actual cake like muffin texture instead of baked oatmeal. I’ve made these so many times and the watery batter is always soaked up by the oats during baking. That being said, you certainly could experiment with letting the oats sit. I personally wouldn’t feel comfortable having the raw egg in the mixture sit around for too long, but you could experiment. I am working on a new flavor variation for this and actually tried letting the batter sit for a short while. The oats did soak up more of the liquid but then I found the baked result too dry. It may have been because I’m testing other ingredients and re-working ratios, though. For me, the texture issue in this original recipe isn’t something I needed to solve as we enjoy them exactly as is. For those that like to experiment and test out new ideas as I love to do, this is an easy recipe to play around with. Let me know if you try something new :)

  45. […] Baked Banana Oatmeal Cups recipe by The Merchant Baker […]

  46. Asma April 8, 2017 at 1:14 pm - Reply

    Thanks for this wonderful recipe ..
    I tried it but my cups were a bit extra moisty ; while the muffins were baking i realised that I mistakenly added 1 spoon of baking powder instead of two !:( could this be a reason for the result i got ?
    I kept them like about 28 mns in the oven as my mufins were baked with the paper cups

    • Ramona April 8, 2017 at 8:00 pm - Reply

      I don’t think the baking powder would have caused the issue. First, you need to use old fashioned rolled oats, not instant oats or quick oats. The second thing is that they need to completely cool to firm up. Finally, make sure you bake them until you see the edges getting golden. I always bake mine without the paper cups. I like the heat of the pan to be right next to the oatmeal instead of being insulated by paper. Hopefully, one of these things will explain what happened with your result. Also, remember that these aren’t cakey muffins. They are meant to be oatmeal, that’s baked in the oven. So they will be more moist than a cake like muffin.

  47. Asma April 9, 2017 at 1:32 am - Reply

    I expected the moisty texture but it was more than what i expected.
    so i guess it’s bcz they were still warm, they firmed better now , cant wait for my snack time to try them out ?

  48. […] Baked Banana Oatmeal Cups […]

  49. […] Baked Banana Oatmeal Cups […]

  50. Megan May 19, 2017 at 5:46 pm - Reply

    These are great! The first time I made them the texture threw me off. My sister had the great idea of grinding the oats in my ninja. This gave the oatmeal cups more of a muffin texture. Also the possibilities are endless. I add nuts, peanut butter, raisins…it just depends on the family member that will be eating them. Sometimes I even add protein powder for my husband. Thanks for the recipe.

    • Ramona May 20, 2017 at 10:08 am - Reply

      Megan, great feedback! I actually like the texture, but I also like the idea of grinding the oats first. I do that with oatmeal pancakes. Sometimes I want the texture, sometimes it’s too much and I just make oat flour instead. I’m glad you found an option you love. And you’re right, the options are really endless. So far, I have this banana version, then I have a pumpkin spice version and a carrot cake version (that one has a cream cheese filling :) but the sky is the limit on all of the flavors. I’m anxious to try grinding the oats to see what that texture is like. Thanks again for sharing :)

  51. Chloe June 15, 2017 at 7:20 pm - Reply

    I love the recipe! I made these for my family and everybody loves them. Would it be okay if I used the recipe in a YouTube video? I’ll give your blog credit if I do.

    • Ramona June 15, 2017 at 8:08 pm - Reply

      Hi Chloe, I’m happy to hear that these were a hit with your family. Unfortunately, I cannot give you permission to use this recipe in a video. Thank you for asking.

  52. MAC June 21, 2017 at 1:44 am - Reply

    LOVE! I remixed your recipe, and filled the centers with a tablespoon of PB2(because I love peanut butter but not the fat)… soooo good! I look forward to breakfast without waiting for my oatmeal to cook! Perfect for meal preppers! Thanks again!

    • Ramona June 21, 2017 at 11:13 am - Reply

      MAC, I’ve been meaning to do a peanut butter version. I love the idea of using PB2! Perfect added protein and yummy flavor!

  53. Erin June 23, 2017 at 7:29 pm - Reply

    I just made these and they are incredible. I was wondering though do these absolutely need to be refridgetored? Due to how much milk is in it, I assume that’s the reasoning? I broke off a cold piece and really preferred it over warm. Can these be eaten cold or left at room temp? I just wouldn’t want anyone getting sick. Also I found the sugar amount perfect but I think I’ll use 3 bananas next time and opt for no sugar.

    • Ramona June 23, 2017 at 10:07 pm - Reply

      Hey Erin, I’m not sure if they absolutely need to be refrigerated. I guess it’s sort of like a cake, so they might okay be at room temperature, but I can’t tell you for certain if that would be an issue. I am a stickler for food safety. Because I know I will have them around for a few days, I just like to be on the safe side and refrigerate them. They can absolutely be eaten cold or eaten at room temperature. I like to heat them up if I’m going to eat them like oatmeal. Then I just put the warm oatmeal cup in a bowl and pour milk over it, but we love them at any temperature.

  54. Erin June 23, 2017 at 10:33 pm - Reply

    Hi Ramona, thanks for the quick response. That’s perfect I did really enjoy it cold out of the fridge so I’ll continue storing them there but it’s great to know I can them right out of the fridge. Already looking forward to trying the pumpkin version!

  55. abby July 5, 2017 at 1:53 am - Reply

    These turned out beautifully! I had some bananas in the freezer that needed cooking so I put them to good use. Not too sweet and perfect for breakfast.

    • Ramona July 5, 2017 at 6:49 pm - Reply

      Abby, we really love them! I love the fact that I’ve got a make ahead breakfast ready to go. And you can make all kinds of flavors. I also have Pumpkin Spice and Carrot Cake just to get you started with ideas :)

  56. Tammy July 23, 2017 at 6:06 pm - Reply

    Love this recipe. I add about a cup of dried cranberries, a cup of chopped pecans and a large diced apple. It gives me about 18 muffins. Its a great grab n go. (I’m always running late for work).

    • Ramona July 23, 2017 at 6:25 pm - Reply

      Thanks Tammy! Love your additions and how easy it is to make this recipe your own. I’m working on a new version that I’m really loving. Stay tuned!

  57. Phebe Martinez September 2, 2017 at 11:24 am - Reply

    Loved these!! I used cocunut flakes instead of chocolate chips, just personal preference. My kids loved them too, thanks!

    • Ramona September 2, 2017 at 1:53 pm - Reply

      Phebe, one of the great things about these is how flexible they are with other flavors. I bet the coconut flakes were really delicious!

  58. Megan September 17, 2017 at 9:55 am - Reply

    I made mine in paper cups and baked for 30 min. However, I missed your note about refrigerating them. After I made them I let them sit in the pan over night on the counter. In the morning I took them out of the pan and they were VERY moist….I’m afraid I may have ruined them. Do they need to be refrigerated for safety reasons? Even though they’re cooked?

    • Ramona September 17, 2017 at 11:46 am - Reply

      I use the same storage rule I would use if I made a bowl of oatmeal. If I had leftovers, I would put it in the refrigerator. I always err on the conservative side of safe food storage, so I always refrigerate these. As far as moisture…remember, these are not muffins, so while they won’t have the exact texture of oatmeal you make on a stove, they are still rather moist. You can pick them up and eat them, or you can eat them in a bowl with milk like you would regular oatmeal. Also, while I give the option to those who prefer it, I never bake these in paper cups. If you check the recipe notes, another reader who used paper cups also had a very moist result. Paper cups insulate against the heat of the pan. For these cups, I like to have the mixture have full contact with the metal of the pan. They might work better in a paper cup if baked at a higher heat, say 375 degrees, but I haven’t experimented with that. In any case, I don’t think you ruined them by baking them in paper liners, you just got a moister result. As far as not storing them, the storage in the refrigerator is for food safety reasons. I hope you’ll give them another try!

  59. KMP January 12, 2018 at 8:53 am - Reply

    Mine are in the oven right now, a few over spilled…..can’t wait to try them. Added a little molasses, golden raisins & finely chopped walnuts to mine ….

    • Ramona January 12, 2018 at 9:47 am - Reply

      Your version sounds delish! I’m always a fan of raisins and nuts in my oatmeal. And, while these are so easy to grab and go, we also will eat them hot in a bowl with some milk, just like regular oatmeal. Hope you love them as much as we do!

  60. Cathie January 14, 2018 at 3:55 pm - Reply

    I baked these using Bobs steel cut Quick oats for 30minutes in liners…they turned out perfect! Will try with pumpkin next time…thanks for the delicious muffins.

    • Ramona January 14, 2018 at 6:16 pm - Reply

      Cathie, you just rocked my world! I didn’t know Bob’s had quick cooking steel cut oats! I’m a huge fan and have bags and bags of their regular steel cut oats, but I don’t use them for baked oatmeal. They’d probably have to soak overnight first if I wanted to use them for that. But, quick cooking? I can’t wait to try them!

  61. Daniela January 18, 2018 at 12:26 pm - Reply

    this recipe looks amazing. I can’t wait to try it.. I was just wondering, I don’t have baking powder. Could I use baking soda instead or baking powder?

    • Ramona January 18, 2018 at 4:42 pm - Reply

      Daniela, the normal sub would be 1/2 teaspoon baking soda for the 2 teaspoons of baking powder. However, baking soda needs acid to activate. I’m not sure if there’s enough acid from the bananas and brown sugar to help it out. If there’s not enough acid to activate the soda, you’ll be left with a soapy flavor from any unactivated soda. Since there’s not a ton of lift to these cups anyway, I might just start with 1/4 teaspoon baking soda and see how that works/tastes first.

      • Daniela January 21, 2018 at 1:45 pm - Reply

        Okay. great thank you so much. I think I will buy the baking powder to be safer. thank you again for sharing this recipe!

  62. pat February 26, 2018 at 7:23 am - Reply

    For those baking in a 9 inch pan….I experimented with times to resolve the wet center. I found letting the mixture sit about 5 min before pouring into the pan and I increased the baking time to 40 min. They came out perfect.

  63. Staci March 3, 2018 at 8:56 am - Reply

    I was wondering if these could be made with steel-cut oats? Would I have to change the bake time or anything?

    I’m sorry if this question hasn’t been asked and answered, I read through the comments for a bit and didn’t see anything. Thank you in advance!

    • Ramona March 3, 2018 at 12:22 pm - Reply

      Hey Staci! One reader said she used “quick” steel cut oats with great success. I LOVE steel cut oats, but for some unknown reason, have never tried baking them with this recipe. There are a lot of baked steel cut oat recipes out there. Some require letting the mixture sit overnight in the refrigerator, some are baked immediately. I don’t think my recipe has the right liquid to oats ratio for plain steel cut oats. Steel cut oats generally take 1 cup of oats to 3 cups of water to cook. If I were testing it, I’d probably try cutting the oats back somewhere between 1 and 1 1/4 cups and maybe increasing the milk to 2 1/2 cups, but that’s just a guess. Then, there’s bake time. Baked steel cut oats recipes generally bake for 50 minutes or more. This is much longer than what my recipe calls for. Bottom line, I don’t think you can just sub in 3 cups of steel cut oats and have it all work out. It wasn’t formulated for that. So, I would either try using the quick steel cut oats in this recipe, spend some time experimenting with regular steel cut oats, playing around with ratios and bake time, or find a baked oatmeal recipe that specifically uses steel cut oats. If I ever re-work this one for use with steel cut oats, I will definitely share it!

  64. StAugMama September 11, 2018 at 4:04 pm - Reply

    Doesn’t olive oil become toxic when it reaches 350 degrees?

    • Ramona September 11, 2018 at 6:08 pm - Reply

      I am not aware of that risk, as olive oil is often used in baking. If you feel more comfortable using another oil, you can easily substitute the olive oil with one of your choice.

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