These easy Baked Oatmeal Cups are such a healthy, nutrient-dense breakfast recipe to make. They’re dairy-free, gluten-free and easily be made nut-free too. Great for adults and kids!These easy Baked Oatmeal Cups are such a healthy, nutrient-dense breakfast recipe to make. They're dairy-free, gluten-free and easily be made nut-free too. Great for adults and kids!

We always seem to have extra ripe bananas around. It’s like every time we buy bananas, they go ripe the next day. So I am always looking to use them for something besides just banana bread, which of course is yummy but I love switching things up a bit.

And when you have young kids, you have to constantly be feeding them so recipes like these oatmeal cups are a must to keep in the fridge or freezer for quick and easy breakfast and snack ideas.

These baked oatmeal cups are like a mix of banana bread and baked oatmeal and it’s so good!! I love how portable they are and how you can pack them in your kid’s lunchbox for a sweet side or eat them in the car on your way to work or school. 

You can spend just 10 minutes making these and have a few days worth of baked oatmeal cups for you and your family. Not to mention these also are great for a freezer recipe. So if you are looking for recipes to make to keep your freezer stocked up with, try these! They won’t disappoint and I love how they satisfy my sweet tooth but are also still super nourishing.

I also love how versatile these are and how you can customize them to work with what you have or with what you are craving. I tend to go for the chocolate chip addition since it’s what I crave. But we also do blueberries and chopped up strawberries too. Plus some raisins – so many raisins in our house!

Let me know if you make these and what you think. I hope you love them as much as we do.

What ingredients you need to make these healthy baked oatmeal cups:

  • Bananas – about 2 medium or small ripe bananas. Since this is the main form of sugar, the more ripe they are, the sweeter the baked oatmeal cups will be
  • Non-dairy milk – almond, coconut, hemp, your go-to or use cow milk if you don’t need dairy-free
  • Egg – you can use flax egg too if you prefer
  • Vanilla extract – love adding for a splash of flavor into the oatmeal cups!
  • Gluten-free rolled oats – if not gluten-free, you can use regular rolled oats. I haven’t tried steel cut oats, but I don’t recommend. I also think quick oats could work though
  • Cinnamon – love adding cinnamon in for flavor!
  • Optional: chocolate chips, raisins, berries

How to make gluten-free baked oatmeal cups:

  1. Preheat oven to 375 degrees F and grease a muffin tray with spray/oil
  2. In a large bowl, mix together bananas, milk, egg and vanilla extract until smooth (it’s okay if there are some lumps from banana)
  3. Mix in the rolled oats, baking powder, cinnamon
  4. Fold in any chocolate chips or what you may be adding in
  5. Fill each muffin slot about 3/4 full then bake in oven for about 25 minutes or until tops are golden and they are fully cooked (I stick a toothpick in!)

FAQs and tips on making these oatmeal cups:

  • What is the best way to store these? In the fridge, once cooled, for about 5 days. Or you can store them in the freezer for 2 months.
  • How can I reheat these? Microwave for 20-30 seconds to warm through. And if frozen, you can defrost in fridge beforehand too if you wanted.
  • What are some variations for these cups? Add in your favorite nuts, fresh fruit, jelly or even applesauce for banana if you aren’t a banana fan.
  • Can I make these cups vegan? Yes! Sub the egg for flax egg if you want and these will be vegan.
  • Are these good for kids? My kids love these oatmeal cups!! They’re a great breakfast or snack option to make to prep.

A few other delicious breakfast recipes to prep:

The BEST Gluten-free Bagels (with protein!)

Gluten-free Morning Glory Bars

Gluten-free Freezer Breakfast Sandwiches

5-minute Creamy Chia Seed Pudding

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EASY Baked Oatmeal Cups (dairy-free gluten-free)

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These easy Baked Oatmeal Cups are such a healthy, nutrient-dense breakfast recipe to make. They’re dairy-free, gluten-free and easily be made nut-free too. Great for adults and kids!

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins

Yield: 912 cups 1x

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 cup non-dairy milk (almond, coconut, hemp, your go-to or use cow milk if you don’t need dairy-free)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Optional: chocolate chips, raisins, berries

Instructions

  1. Preheat oven to 375 degrees F and grease a muffin tray with spray/oil
  2. In a large bowl, mix together bananas, milk, egg and vanilla extract until smooth (it’s okay if there are some lumps from banana)
  3. Mix in the rolled oats, baking powder, cinnamon
  4. Fold in any chocolate chips or what you may be adding in
  5. Fill each muffin slot about 3/4 full then bake in oven for about 25 minutes or until tops are golden and they are fully cooked (I stick a toothpick in!)

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel