Yogurt & Banana Oatmeal Cups
These banana oatmeal cups are one of those easy breakfasts that feels cozy but still keeps you on track during a busy week. They’ve got that soft-baked oatmeal vibe, naturally sweet from ripe bananas, and a little extra creaminess thanks to the yogurt. Perfect for meal prep or grabbing on your way out the door.
I’ve been loving these banana oatmeal cups when I want something warm and filling in the morning but don’t want to stand over the stove. Plus, they’re super customizable — add whatever mix-ins you like, or keep them simple and classic.
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Recipe Tips
Mash your banana well: The riper the banana, the sweeter the banana oatmeal cups will be. Make sure it’s mashed smooth so it blends well into the batter.
Let them cool fully: These cups set more as they cool. Letting them chill for an hour in the fridge helps firm them up and brings out the flavors.
Use rolled oats: Quick oats will give a mushier texture, so stick with rolled oats for that hearty, chewy bite.
Add your favorites: These are great plain, but chocolate chips, chopped nuts, or berries take them up a notch for delicious banana oatmeal cups.
Ingredient Swaps: No cashew yogurt ? Use any plant-based or dairy yogurt you like. No banana ? Applesauce or pumpkin puree work in a pinch, but banana gives the best sweetness. No plant-based milk ? Regular milk or any alternative milk will work. Make it sweeter ? Add a tablespoon of maple syrup or honey if your bananas aren’t very ripe.
Storage: Store your banana oatmeal cups in the fridge for up to 5 days in an airtight container or freeze for up to 2 months. Reheat in the microwave for 20-30 seconds if you want them warm, or enjoy straight from the fridge.
More Breakfast Recipes:
Yogurt & Banana Oatmeal Cups
Ingredients
- 1 cup rolled oats not instant
- 1/2 cup cashew yogurt
- 1 medium banana ripe and mashed
- 1/4 cup plant based milk
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon optional
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease it.
- In a large bowl, combine the oats, cinnamon, baking powder, and salt.
- In another bowl, whisk the eggs, mashed banana, Greek yogurt, milk, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir until everything is fully incorporated. If you’d like, fold in any optional mix-ins like chocolate chips or nuts.
- Spoon the mixture evenly into your muffin tin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the tops are firm and a toothpick inserted comes out clean. They may be a little golden on top.
- Let the cups cool for about 10 minutes in the pan, then transfer them to a wire rack to cool completely. For the best results, refrigerate for at least an hour before serving to let them set fully.
