These baked oatmeal cups are ideal for make-ahead breakfasts or snacks. Made with creamy almond butter, maple syrup and mashed banana, they’re chewy, flavorful and filling.
I love a good make-ahead snack.
These little baked oatmeal cups work perfectly as a snack, though they’re great for breakfast too. They’re hearty and satisfying—great for mid-morning fuel or a late-night bite.
Baked oatmeal is one of my favorite make-ahead breakfasts. I keep several versions on hand because it reheats well or can be eaten cold and still tastes great the next day. The texture holds up, which matters when you want something enjoyable instead of soggy or dry.
I love breakfasts that can be prepared ahead and still taste fresh. Baked oatmeal delivers on that expectation better than most. I often make a classic baked oatmeal for weekends, and there are plenty of variations—apple-cinnamon, almond butter and other flavors—so it never gets boring.
There are heartier weekday versions too—fruit-forward or nutty combinations that keep well in the fridge and reheat in a snap. The chewy texture is what I crave: satisfying and robust. You can customize baked oatmeal with fruit, chocolate, nuts or seeds depending on your mood.
The idea here was to make single-serving oatmeal cups for quick breakfasts before school or easy after-school snacks. They’re portable, kid-friendly and just the right size when you want something filling without fuss.
They couldn’t be easier
- Whisk together mashed bananas, eggs, milk, maple syrup and melted almond butter.
- Combine oats, cinnamon and baking powder in a separate bowl.
- Stir the dry ingredients into the wet, divide into a greased muffin tin and bake. Top with sliced almonds, chocolate chips, seeds or a drizzle of almond butter if desired.
These cups are forgiving: use peanut butter instead of almond butter, swap applesauce for banana, or mix in your favorite add-ins. Just watch bake time so they stay moist and chewy.
I store mine in the refrigerator and enjoy them warm or cold. They make a perfect breakfast-snack hybrid.
Almond Butter Baked Oatmeal Cups
Almond Butter Banana Baked Oatmeal Cups
12
cups
20 mins
25 mins
45 mins
Ingredients
- 2 ½ cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups milk any variety
- ½ cup mashed banana (about 1 banana)
- ¼ cup maple syrup
- ⅓ cup creamy almond butter, melted
- 2 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F. Spray a muffin tin with nonstick spray.
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In a bowl, whisk together oats, baking powder, cinnamon and salt.
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In a large bowl, whisk eggs, milk, mashed banana and maple syrup. Whisk in melted almond butter and vanilla.
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Stir the dry ingredients into the wet until just combined. Divide the batter evenly among 12 muffin cups. Top with sliced almonds or mini chocolate chips if desired.
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Bake for about 25 minutes, until set and golden. Remove and serve with a drizzle of almond butter, extra nuts, seeds or jam.
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That texture—chewy, nutty and comforting—is the best part.