Chocolate Banana Baked Oatmeal Cups
These handheld baked oatmeal cups bring together the comfort of a warm bowl of porridge with the portability of a muffin. Ripe mashed bananas provide moisture and natural sweetness, while maple syrup and almond milk bind the rolled oats into a tender, chewy crumb studded with rich chocolate chips.
Why this one works
- Naturally sweetened by ripe mashed bananas and pure maple syrup
- Quick prep time of just ten minutes before baking
- Handy individual portions baked directly in standard muffin tins
- Pockets of melted chocolate distributed evenly throughout every bite
- Hearty rolled oats create a satisfying, tender texture when set
What you’ll need
- 2 cups (200g) rolled oats Old-fashioned rolled oats provide the best chew and structure as the cups bake.
- 2 large (240g) ripe bananas, mashed Choose well-speckled bananas for maximum natural sweetness and smooth blending.
- 1/2 cup (120ml) almond milk Adds light moisture to hydrate the oats evenly throughout the batter.
- 1/3 cup (80ml) maple syrup Lends rich caramel notes and helps bind the wet and dry ingredients.
- 1/4 cup (45g) chocolate chips Semi-sweet or dark chocolate chips hold their shape while softening into warm pockets.
- 1 tsp (5g) baking powder Gives the dense oat base a gentle lift so the texture stays tender.
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What to have nearby
- Standard muffin tin
- Paper or silicone muffin liners
- Large mixing bowl
- Fork or potato masher for bananas
Step-by-step instructions
Everything comes together in a single bowl with straightforward stirring. Simply combine the wet base first to ensure the banana and milk are completely smooth, fold in the dry grains and chocolate, then portion into prepared cups.
- 1Step 1
Preheat oven to 180C. Line a muffin tin.
- 2Step 2
In a large bowl, mix mashed bananas, almond milk, and maple syrup.
- 3Step 3
Stir in oats and baking powder until combined.
- 4Step 4
Fold in chocolate chips.
- 5Step 5
Spoon into muffin cups.
- 6Step 6
Bake for 25 minutes until set.
- 7Step 7
Cool before serving.
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A few things worth knowing
- Mash the bananas thoroughly before adding the liquid to avoid large dense fruit pockets in the finished cups.
- Line the muffin tin securely so the warm, tender oat cups release cleanly after baking.
- Allow the cups to cool completely before peeling off the liners to prevent the oats from sticking.
Ways to make it your own
- Top each cup with a few reserved chocolate chips before placing the tin in the oven for a finished look.
Serving suggestions
Serve these warm or at room temperature alongside a mug of freshly brewed coffee, hot tea, or a bowl of plain yogurt.
Storage & reheating
Store cooled oatmeal cups in an airtight container to keep them moist. Reheat gently in a warm oven or enjoy chilled.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use quick oats instead of rolled oats?+
Rolled oats provide the specific structure for this recipe. Quick oats absorb moisture more rapidly and will yield a softer, denser cup.
How do I know when the oatmeal cups are fully baked?+
The tops will feel firm to a light touch and look set with lightly browned edges after about 25 minutes at 180C.
With simple pantry ingredients and minimal cleanup, these chocolate banana oatmeal cups make a reliable, wholesome morning bite or afternoon snack.
Chocolate Banana Baked Oatmeal Cups
Bake portable oatmeal cups naturally sweetened with ripe bananas and maple syrup, packed with hearty rolled oats and pockets of melted chocolate.
Ingredients
- 2 cups (200g) rolled oats
- 2 large (240g) ripe bananas, mashed
- 1/2 cup (120ml) almond milk
- 1/3 cup (80ml) maple syrup
- 1/4 cup (45g) chocolate chips
- 1 tsp (5g) baking powder
Instructions
- Preheat oven to 180C. Line a muffin tin.
- In a large bowl, mix mashed bananas, almond milk, and maple syrup.
- Stir in oats and baking powder until combined.
- Fold in chocolate chips.
- Spoon into muffin cups.
- Bake for 25 minutes until set.
- Cool before serving.
Nutrition
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