Can I make these ahead for the whole week?

Absolutely! These cups actually taste better after sitting overnight as the flavors meld together. Make them Sunday evening and you'll have breakfast ready through Friday morning.

My kids want them sweeter - what should I do?

Try using extra-ripe bananas first, as they'll add more natural sweetness. You can also increase the brown sugar to 1/3 cup, add a tablespoon of maple syrup, or let the kids sprinkle a little cinnamon sugar on top before eating.

Can I double this recipe?

Yes! This recipe doubles beautifully. You'll need two 12-cup muffin pans, and the baking time might increase by 2-3 minutes. Just keep an eye on them and test with a toothpick.

Are these healthy enough for breakfast?

Definitely! They're made with whole grain oats, fruit, and contain fiber and protein. While they do have some added sugar, it's much less than typical breakfast pastries or cereals. Plus, the sustained energy from oats helps kids feel full until snack time.

Can I use instant oats instead?

I don't recommend it because instant oats break down too much during baking and create a mushy texture. Old-fashioned rolled oats hold their shape and give you that perfect chewy texture that makes these cups so satisfying.

Baked Banana Oatmeal Cups

Description

Baked Banana Oatmeal Cups make the perfect grab-and-go breakfast for busy back-to-school mornings. Easy to prepare ahead, nutritious, and kid-approved – these oatmeal cups will save your morning routine.

Ingredients

Units Scale

2 medium bananas
1/2 cup unsweetened applesauce
1 egg
1 tsp vanilla extract
1/4 brown sugar
2 1/2 cups Old Fashioned Rolled Oats
1 1/4 tsp baking powder
1/2 tsp salt
1 1/4 cup Milk (or any variety of plant-based milk)
Optional: 1/2 cup of chopped walnuts or pecans
Optional: a handful of chocolate/semi-sweet or white chocolate chips

💌 Save this article

Enter your email and have it sent to your inbox!

Instructions

Preheat oven to 350 degrees.
Mix egg, vanilla, applesauce, banana, and sugar together in a bowl.
Add in oats, baking powder, salt, almond milk, and any optional mix-ins. Mix well.
Line a muffin pan with 12 paper liners and divide the oatmeal mixture into muffin cups.
Bake for 30 minutes. Let cool. (Oatmeal cups will release from the liners much easier once cool.)
Store in the fridge or freezer (remove paper liners first.)