Banana Baked Oatmeal Cups Greek Yogurt (Printable)

Portable oatmeal cups with ripe banana, warming spices, and creamy Greek yogurt topping. Perfect for busy mornings or nutritious snacking.

# What You'll 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)

# Directions:

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, and melted coconut oil until smooth and well combined.
03 - In a separate bowl, mix together oats, baking powder, cinnamon, and salt until evenly distributed.
04 - Pour dry ingredients into the wet mixture and stir until just combined. Gently fold in any optional add-ins if using.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 22 to 25 minutes, or until centers are set and tops are lightly golden brown.
07 - Let cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature topped with Greek yogurt and optional garnishes.

# Expert Tips:

01 -
  • You can make twelve breakfasts in under forty minutes and forget about cooking until next weekend
  • The texture sits perfectly between cakey and chewy, never dry or mushy like some oatmeal bakes
  • They travel beautifully to work, school, or gym without making a mess in your bag
02 -
  • Overfilling the muffin cups causes overflow and messy edges—stick to three-quarters full every time
  • These continue baking slightly from residual heat while cooling, so remove them when centers are just set
  • The texture improves overnight as the oats fully hydrate, making them even better on day two
03 -
  • Use really ripe bananas with plenty of brown spots for maximum sweetness and moisture
  • Let them cool completely before storing to prevent condensation from making them soggy

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