Skip the blender muffins—my Banana Chocolate Chip Baked Oatmeal Cups are soft, chewy, and just sweet enough. They’re freezer-friendly, lunchbox-approved, and a cozy little way to use up those spotty bananas.
A breakfast classic, refreshed
These are one of my older recipes I shared here—way back in 2018 during the Big Baked Oatmeal Cup Craze™. I used to call them Chunky Monkey Cups (and honestly still do in my head). They’ve been a family favorite ever since, so it felt like time for a little refresh.
The texture is more like a soft, oat-y banana bread than a muffin. They’re sweet but not cake-sweet, and they keep really well for busy mornings!
If you’ve got bananas and oats, you’re halfway there!
You’ll need ripe bananas, oats, eggs (or a swap), a milk of your choice, and a touch of honey. I like to add chocolate chips and walnuts for flavor and texture—but feel free to adjust to what your kids will actually eat 😉
Printable recipe
Banana Chocolate Chip Baked Oatmeal Cups Recipe
Ingredients
- 1 cup mashed bananas (about 2 large)
- ⅔ cup milk (use milk of your choice)
- 2 large eggs (or check notes for substitutes!)
- 2 tbsp oil (anything mild/neutral from vegetable oil to melted coconut oil is fine)
- ¼ cup runny honey
- 2 cups oats (see notes)
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg (optional but so good!)
- ¼ tsp salt
- ⅓ cup dark chocolate chips
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 400°F. Grease a 12 cup muffin tin, or line with silicone liner.
- In a large mixing bowl, whisk together the mashed banana, milk, eggs, oil and honey until fully combined.1 cup mashed bananas, ⅔ cup milk, 2 large eggs, 2 tbsp oil, ¼ cup runny honey
- Add all remaining ingredients and stir until well combined.2 cups oats, 1 tbsp brown sugar, 1 tsp ground cinnamon, 1 pinch ground nutmeg, ¼ tsp salt, ⅓ cup dark chocolate chips, ⅓ cup chopped walnuts
- Divide mixture between muffin cups, gently shake them to level out. Either cover and refrigerate overnight or bake right away for 15-20 minutes or until the top is lightly golden brown.
Video
🌾 Oat choice matters
Instant or steel-cut oats? Skip them—they don’t work here.
Quick oats = ready to bake right away.
Add a couple extra tablespoons since they soak up less liquid.
Rolled oats = need an overnight soak unless you like chewy centers.
🥚 Egg substitutes that actually work
If you’re egg-free or just out of eggs:
- Use 2 tbsp ground flax + 5 tbsp water, let sit for 5 minutes before adding.
- Or add ½ cup extra mashed banana. (They’ll be softer, but still tasty.)
🍯 Honey tips
A mild, runny honey works best here—but maple syrup works just as well. Don’t use creamed or crystalized honey, or the texture will be off.
🧊 Storage + freezing
These keep well in an airtight container on the counter for up to 2 days, or in the fridge for 5.
Freeze in a single layer, then transfer to a freezer bag—reheat in the microwave or toaster oven.
🥣 My favorite way to eat these
Warm, split in half, and spread with peanut butter. Maybe a few extra chocolate chips if it’s one of those mornings. And if I have some Whipped Honey Butter hanging out in the fridge… Perfection! My kids love them cold in lunchboxes, but I always save one to reheat for myself with coffee!
💬 Did you make this recipe?
I’d love to know what you think! Leave a rating and comment below—or tag me on Instagram @savorynothings.
If you love cozy, kid-friendly breakfasts like this, don’t forget to pin the recipe so you can come back to it next time you’ve got bananas on the counter!
More oatmeal recipes
I first published this post on 05/08/2017. I updated it on 05/25/2020 to make it more helpful to you, and again on 05/20/2025 with new photos and less fluff 😉
CR says
Delicious….easy to make. I accidentally omitted the eggs but the recipe still baked nicely and is very tasty
Allison says
One of my most frequently made recipes! These are delicious and freeze well! I have yet to find someone who doesn’t like them…in fact it’s the only thing my friend going through chemo can eat!
Terri W says
One of our faves! I use coconut instead of walnuts and agave instead of maple syrup. They disappear!
Nora says
I’m so glad, Terri!
Angel says
I would love to try the recipe.
I have everything but honey or maple syrup. Can I exclude and add more sugar? If so, how much?
Nora says
Angel, I would personally add 3 more tablespoons of sugar plus one tablespoon milk. Hope this helps!
Roberta says
I enjoyed these very much! Easy to make and very flexible as far as swapping out other ingredients. Will make again, thank you.
Niki says
Love it! Tasty and keeps me going in s morning!
Nora Rusev says
I’m so glad, Niki!
Angie Menne says
Love these!! So happy to make something my kids like too!! Definitely recommend!
Nora Rusev says
I’m so glad, Angie!
Krista Wall says
Made these for a coworker’s birthday breakfast and they were a hit! I will be remaking these. I wonder if it would work with gluten free oats?
Nora Rusev says
Krista, they’ll definitely work with gluten free oats!
Brianne says
Made these for my husbands basketball tournament for to go breakfast and snack & omg they were delicious!! Will be remaking!
Nora says
I’m so glad, Brianne!
Rebecca B. says
So I had a brain fart and completely skipped the milk and eggs BUT tasted one to make sure they were still good and they were! They’ll go great alongside my morning smoothies. Can’t wait to make them the right way next week!
Nora says
Haha Rebecca, sounds like something that might happen to me! Glad they still turned out well!
Dani says
Hi! Just wondering if you can leave the nuts out to make them nut-free, or would I have to replace them with something? Looking forward to trying these!
Nora says
Hi Dani, no you can absolutely just leave them out!
Erin Simard says
How do you store them? On counter or in fridge. They are delicious!!
Nora says
Hi Erin, I’m so glad you like the oatmeal cups! I store them in an airtight glass container in the fridge. They keep well for 4-5 days that way! You can also freeze them if you want to store them for a longer time. Hope that helps!
Renee says
I have made these the last 3 weeks for my husband and I to have for breakfast. They are so good and I love that they are a bit sweet but still pretty good for you.
Nora says
I’m so glad to hear this, Renee!
Alli says
How long do you think they would take to bake as mini muffins rather than full size?
Nora says
I’m not sure, Alli. But I guess 8-10 minutes should be enough. Just keep a close eye on them as they bake!
AH says
This turned out amazing, thank you so much for sharing!! I made it in a mini muffin pan and baked for 12 minutes. So good!!
Nora says
I’m so happy to hear! and thank you for coming back to review the recipe – I appreciate your time!
Corinne says
Hello, what other types of oil would work besides coconut oil? Would olive oil work? Thanks!
Nora says
Hi Corinne, olive oil would work – it just has a strong taste sometimes. You could also use melted butter instead of the coconut oil, or any mild-tasting oil that’s suitable for cooking. Hope that helps!
Samantha says
Great recipe! I halved the recipe, and only added chocolate chips to a couple, then blueberries to the others! So good! I also left them in the oven a few minutes longer to firm up a bit more. Thank you!
Nora says
Samantha, what a great idea with the blueberries! I’m happy to hear you enjoyed the oatmeal cups, and thank you so much for taking the time to leave a review. I greatly appreciate your time.
Sue says
What is with the .33 and the .67 measurements. Can you put it in tsps. Or ounces?
Nora says
Hi Sue, sorry you’re having trouble with the measurements. My measuring cup set came with a 1/3 cup so I think it’s a pretty common measure to use in baking. If you don’t have one, you can use 5 tablespoons plus 1 teaspoon for the 0.33 cup, and 10 tablespoons plus 2 teaspoons for the 0.67 cup. Hope that helps, sorry again for the inconvenience!
Coby says
I really enjoyed these! I put a little peanut butter on them while they were still warm and it got all melty and gooey!
Nora says
That sound amazing, Coby! Glad you enjoyed the baked oatmeal cups. And thanks for taking the time to leave a recipe review, I appreciate it!
Cathy says
I love these. I’m making them for the 2nd time today. Perfect snow-day baking.
Nora says
I’m very happy to hear you enjoy the baked oatmeal cups, Cathy! Thank you so much for taking the time to leave a review – I appreciate it very much.
Natalie says
Hello–these are delicious!! Do you perchance have the nutrition information for those of us tracking our protein intake?
Nora says
Hi Natalie, I went ahead and added the nutrition label to this recipe. I just calculate it with an online program as I’m not a dietitian, so no guarantees for 100% accuracy 🙂 Hope that helps!
Karly says
Any way I can fit chocolate into my breakfast routine, you know I’m there. These look absolutely delish!