Dessert

Banana Baked Oatmeal Cups with Greek Yogurt Recipe

BySana Jeannette March 13, 2026March 13, 2026

Introduction

These Banana Baked Oatmeal Cups with Greek yogurt are a delicious and nutritious breakfast option that’s easy to prepare. Soft, flavorful, and packed with wholesome ingredients, they’re perfect for busy mornings or a healthy snack.

The image shows two stacked oat muffins on a white marbled surface, each muffin displaying a rough, golden-brown texture with visible oats and small dark specks, likely chocolate chips or raisins, embedded throughout. The top muffin is tilted to show the inside, revealing a moist texture with a central round slice of banana, light yellow with dark brown spots, creating a distinct layer in the middle. Around the muffins, a few walnut pieces with a light brown color and a rough, curved texture are scattered. The background is softly blurred with light colors, making the muffins the focal point. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas
1½ cups rolled oats

1 cup Greek yogurt
⅓ cup milk (any type)

¼ cup honey
1 large egg

1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder

¼ cup chopped walnuts (or pecans, or raisins, or dark chocolate chips, or a combination of two add-ins)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan. In a large bowl, mash the bananas with a fork until mostly smooth, allowing some small lumps.
Step 2: Add Greek yogurt, milk, honey, egg, and vanilla extract to the mashed bananas and whisk until the mixture is smooth and creamy.

Step 3: Stir in rolled oats, cinnamon, and baking powder until all dry ingredients are evenly incorporated and no dry oats remain.
Step 4: Fold in chopped walnuts, pecans, raisins, dark chocolate chips, or a combination of two add-ins, using about ¼ cup total.
Step 5: Spoon the batter into the muffin pan, filling each cup nearly to the top. Optionally, place a thin banana slice on top of each cup for garnish.

Step 6: Bake for 20–23 minutes until the tops are lightly golden and the centers feel set. Allow the cups to cool in the pan for 15 minutes before carefully running a knife around the edges and removing them.

Tips & Variations

Use ripe bananas for the best natural sweetness and flavor.
Swap milk for almond, oat, or soy milk for a dairy-free version.

Add a pinch of nutmeg or ginger for extra warmth in flavor.
Try mixing in shredded coconut or dried fruit for added texture.
For chunkier texture, coarsely chop nuts instead of finely chopping.

Storage

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 4 days. They also freeze well—wrap individually or place in a freezer-safe container for up to 2 months. Reheat in the microwave for 20–30 seconds or until warm, adding a dollop of Greek yogurt if desired.