Banana Baked Oatmeal Cups Greek Yogurt (Printer-friendly)

Moist banana oatmeal cups with warming spices, topped with creamy Greek yogurt for a wholesome breakfast.

# What You 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 thoroughly. Whisk in eggs, honey or maple syrup, milk, vanilla extract, and melted coconut oil or unsalted butter until the mixture is smooth and well combined.
03 - In a separate bowl, whisk together old-fashioned rolled oats, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in any desired optional add-ins such as chopped nuts, chocolate chips, or blueberries.
05 - Divide the batter evenly among the prepared muffin cups, filling each cup approximately three-quarters full.
06 - Bake for 22 to 25 minutes, or until the centers are set and the tops are lightly golden brown.
07 - Allow the oatmeal cups to cool in the pan for 5 minutes, then carefully transfer to a wire rack. Serve warm or at room temperature with a dollop of Greek yogurt and optional toppings of your choice.

# Expert Tips:

01 -
  • They bake in one pan and last all week for grab and go mornings
  • The texture is somewhere between cake and oatmeal cookies but happens to be breakfast
02 -
  • Overmixing the batter makes these dense and rubbery so stop stirring as soon as the flour streaks disappear
  • Let them cool completely before putting them in a container or they will get soggy from trapped steam
03 -
  • Spray your measuring cup with oil before the honey so it slides right out
  • Room temperature ingredients mix more smoothly so set everything out about 20 minutes before baking

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