Banana Baked Oatmeal Cups with Greek Yogurt Recipe
These Banana Baked Oatmeal Cups with Greek Yogurt are a delicious and nutritious breakfast or snack option. Made with ripe bananas, rolled oats, creamy Greek yogurt, and a touch of honey, these baked oatmeal cups are naturally sweetened and packed with wholesome ingredients. They are easy to make, customizable with your favorite mix-ins like walnuts, pecans, raisins, or dark chocolate chips, and perfect for enjoying on-the-go or meal prepping for the week.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 oatmeal cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 1½ cups rolled oats
- 1 cup Greek yogurt
- ⅓ cup milk (any)
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Mix-ins (Choose one or combine two)
- ¼ cup chopped walnuts
- ¼ cup chopped pecans
- ¼ cup raisins
- ¼ cup dark chocolate chips
Instructions
- Mix the wet ingredients: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin pan. In a large bowl, mash the ripe bananas with a fork until mostly smooth, allowing for some small lumps. Add the Greek yogurt, milk, honey, egg, and vanilla extract to the bowl. Whisk everything together until the mixture is smooth and creamy.
- Add the dry ingredients: To the wet mixture, add the rolled oats, cinnamon, and baking powder. Stir thoroughly until all the oats are fully incorporated and no dry patches remain.
- Add mix-ins: Gently fold in your choice of mix-ins such as chopped walnuts, pecans, raisins, or dark chocolate chips. You can use one type or combine up to two, up to a total of ¼ cup each.
- Fill the muffin pan: Spoon the batter into the prepared muffin pan, filling each cup almost to the top. Optionally, place a thin slice of banana on the top of each cup for added decoration and flavor.
- Bake and cool: Bake the oatmeal cups at 375°F (190°C) for 20 to 23 minutes, or until the tops turn lightly golden and the centers feel set when touched. After baking, allow the cups to cool in the pan for about 15 minutes. Then, run a small knife around the edges to loosen and carefully lift the cups out.
Notes
- Use ripe bananas for the best sweetness and flavor.
- You can substitute the milk with any type of plant-based milk to make this recipe dairy-free.
- Feel free to customize the add-ins according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- These oatmeal cups make a great grab-and-go breakfast or snack option.
Keywords: banana oatmeal cups, baked oatmeal, healthy breakfast, Greek yogurt recipe, meal prep breakfast