Home Recipes Breakfast Sweet Healthy Baked Oatmeal Cups Recipe
by Jennifer Debth
71 Comments
4.97 from 30 votes
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These Healthy Baked Oatmeal Cups are naturally sweetened with bananas and are loaded with oats, all natural peanut butter, almond milk, and a handfulof dark chocolate chips! Vegan. Gluten Free. 145 calories!
I’m currently sitting in the middle of the nowhere. Trevor’s driving, Teddy’s sleeping, and I’m talking to you guys! By the time you’re reading this, hopefully, we’ll be relaxing in Salt Lake City. 🙂 (Update: We’re in Salt Lake City and LOVING it! 😉 )
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- Frequently Asked Questions
- How to store
- Nutrition information
It’s been an easy drive so far . . . not too much traffic and we’ve had amazing weather.
We drove about 12 hours yesterday and have 8 left until we hit our final destination.
As you know, the most important thing to make a road trip successful is. . . road trip SNACKS.
If only I would’ve had these Healthy Baked Oatmeal Cups on hand!
While we didn’t have these Healthy Baked Oatmeal Cups, we WERE fully stocked with other yummy deliciousness: hummus, cheese sticks (hello. we’re from Wisconsin), energy bites, and more.
Plus. Coffee.
Lots and lots of coffee.
Which – btw – coffee goesPERFECTLY with these Healthy Oatmeal Cups.
Once we’re actually IN Salt Lake City, I plan on making a batch – or two – for our time there.
Lucky for me, they’re – as all my recipes are – insanely easy to make. 😉
Whisk a bunch of things together —> bake in muffin tin—> top with fave toppings —> devour —> devour more —> repeat.
Easy peasy, right?
The bunch of things include: mashed bananas, all natural nut butter (no sugar added, just the roasted nut variety), almond milk, a chia egg (chia seeds + water <— whisk and sit = chia “egg”), old fashionedoats, cinnamon, baking powder, salt, and some dark chocolate chips.
Once the above is whisked, you’ll bake ‘em for about 15 minutes, then top them with whatever you’d like.
I HIGHLY recommend some non fat plain greek yogurt (or your favorite vegan yogurt, if you’re vegan), a drizzle of pure maple syrup (because, um, there’s no added sugar in the muffins! so a little maple syrup is just heavenly), and some fresh berries.
Easy. Healthy. Vegan. Gluten Free.
Perfect for on the go, make ahead, delicious breakfasts, snacks, and dare I say desserts?
– Jennifer
Healthy Baked Oatmeal Cups Recipe
4.97 from 30 votes
These Healthy Baked Oatmeal Cups are naturally sweetened with bananas and are loaded with oats, all natural peanut butter, almond milk, and a handful of dark chocolate chips! Vegan. Gluten Free. 145 calories!
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 9 cups
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Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
Chia Egg
- 1 tablespoon chia seeds
- 3 tablespoons water
Healthy Baked Oatmeal Cups
- 1/2 cup mashed ripe banana about 2 small bananas
- 1/4 cup all natural no sugar peanut butter room temperature
- 1/2 cup unsweetened almond milk
- 1 1/2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup mini dark chocolate chips
Recipe Video
Instructions
Chia Egg
In a large bowl, mix together chia seeds and water.
Let sit for 10-15 minutes.
Healthy Baked Oatmeal Cups
Preheat oven to 350 degrees F and spray a standard non stick 12 cup muffin tin with cooking spray.
To the "chia egg" (see above), stir in banana, peanut butter, almond milk, oats, cinnamon, baking powder, salt, and chocolate.
Use a 1/4 cup measuring cup to scoop the batter into a prepared pan (you'll only fill 9 slots).
Bake in preheated oven for 15 minutes.
Remove from oven and top with non fat plain greek yogurt, fruit, maple syrup, etc!
Store leftovers at room temperature or in the fridge in a sealed container!
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STORING
Room Temp:2-3 Days
Refrigerator:5-7 Days
Freezer:3-4 Months
Reheat:Let thaw if frozen, then microwave or bake to warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Healthy Baked Oatmeal Cups Recipe
Amount Per Serving (1 cup)
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 174mg8%
Potassium 174mg5%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 35IU1%
Vitamin C 1.2mg1%
Calcium 55mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: baked, healthy, vegan
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Course: Breakfast
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Melanie
Saint Charles, Iowa
Reply
Pop2
Israel
It’s the perfect size for a snack with tea or water I love your website!Reply
Jennifer @ Show Me the Yummy
Thanks so much!
Pop2
Israel
It was great Cathy thank you 🙏🏻Reply
Anonymous
Toronto, Ontario
Reply
bakergirlmd
Crofton, Maryland
I decided to make a double batch of the recipe. I took a small taste of the batter and noticed it was overwhelmingly “cinnamon-y” and lacking sweetness. I added two teaspoons organic maple syrup, 1/2 teaspoon nutmeg, two tablespoons organic peanut butter powder, and 1/2 cup raisins. That really upped the sweetness factor and overall taste. I will definitely make these again!Reply
Jennifer @ Show Me the Yummy
Glad you enjoyed!
Cathy
Richmond, Virginia
I made mini muffins. They are the perfect size for a snack. I used almond butter and added unsweetened cocoa powder, cocao nibs, and a little honey. My picky husband approved.Reply
Jennifer @ Show Me the Yummy
Sounds great, Cathy!
Lori
United States
Delicious! I added blueberries instead of chocolate chips. Perfect grab and go breakfast. Thank you!!Reply
Jennifer @ Show Me the Yummy
Thank you, Lori!!
Mar
Wainwright, Alberta
My daughter loves to make these and freeze them. She has one every morning for breakfast with banana Greek yogurt.Reply
Jennifer @ Show Me the Yummy
Aw awesome! So glad she loves them! 🙂
Anonymous
United States
Reply
Anonymous
Salt Lake City, Utah
Reply
Ligia
United States
145 calories for how many of them?
Reply
Jennifer @ Show Me the Yummy
Serving size says 1 cup 🙂
Anonymous
Smyrna, Georgia
Reply
Anonymous
Farmington, New Mexico
Make this recipe once a week- serve with yogurt every morning for my son and husband.Reply
Jennifer @ Show Me the Yummy
Yay! Thanks so much!
Anonymous
Hollywood, Florida
Reply
Anonymous
Thousand Oaks, California
Reply
Marisol
Memphis, Tennessee
I did not expect much from this recipe but it has become one of my favorites.Reply
Jennifer @ Show Me the Yummy
Aww thank you so much Marisol!!
Sherika
Toronto, Ontario
I love the simpleness of this recipe but it’s so delicious. I am not an oatmeal fan but I like baked oats so I truly enjoyed this. Thanks alotReply
Jennifer @ Show Me the Yummy
You’re so welcome! 🙂
norma
Tampa, Florida
can I use quick oats instead of old fashion?
Reply
Jennifer @ Show Me the Yummy
That should be fine!
Sandra
Converse, Texas
Hi JenniferHow about substituting the chia seeds for ground chia seed? I only have that. If I can use it, need add the water?
Jennifer @ Show Me the Yummy
That should be fine, I’d imagine you’d still use the same amount of water 🙂
Nadine
New Castle, Delaware
Tasted good with out the egg and chocolate. All it need was the oatmeal, banana, peanut butter.Reply
Jennifer @ Show Me the Yummy
That’s great!
Farhaana
Port of Spain, City of Port of Spain
Hi I find myself out of bananas quite ab it and especially when I want to make these yummy recipes. Are there any substitutions for bananas or can this recipe work without them?
Reply
Jennifer @ Show Me the Yummy
You could try canned pumpkin or applesauce in this recipe!
Alia
Iran
Thanks for the recipe. Have you ever tried making these with oat flour instead of rolled oats? I’m just wondering if it’s possible and how it would turn out
Reply
Jennifer @ Show Me the Yummy
Hi Alia! I have not tried this with oat flour… I would imagine you’d need to do some tweaking to the recipe if you’d replace with the flour since the consistency is so different.
Morgan
Love these! So easy and a great snack.Reply
Jennifer @ Show Me the Yummy
Thank you!
Jamie
How long do these keep? In or out the fridge? Thank you 🙂Reply
Jennifer @ Show Me the Yummy
Fridge for about a week! 🙂
Belinda
Hi! Can you substitute pb2 powder peanut butter for the regular peanut butter? Thank you!
Reply
Jennifer @ Show Me the Yummy
If you mix the pb2 powder with water (per the instructions on the jar, I believe) and use equal amounts for the peanut butter, it SHOULD be fine, but since I haven’t tried it, I can’t guarantee the results. Hope that helps!
Roxanna
I sub PB2 every time and have never added any extra liquid…just dump the powder in as is. They always turn out great! I double the recipe and bake in a pan.Jennifer @ Show Me the Yummy
Good to know! Thanks Roxanna!
Nicki
Oh my gosh – just made these this weekend for my mid morning snack during the workday and they are amazing! I’m not even hungry for lunch – thanks for sharing this awesome recipe! This is going to be a go to for me and I can’t wait to make some for my kids! 🙂 Super easy and sooo delicious!Reply
Jennifer @ Show Me the Yummy
Thank you so much Nicki!!!! I’m so glad!!! 🙂
Lynsey
Hi!Quick question, Should they be soft or crunchy?Reply
Jennifer @ Show Me the Yummy
Soft 🙂
Jo
What are the carbs and sugar content?
Reply
Jennifer @ Show Me the Yummy
Hi Jo! I’m not sure, but here’s a recipe calculator that you can plug ANY recipe in to: http://www.myfitnesspal.com/recipe/calculator
HT
I made these for the holiday weekend and they turned out great! Quick, easy, delicious and portable too! Thanks for a great new go-to recipe.Reply
Jennifer @ Show Me the Yummy
Wahoo! Thank you so much!! 🙂
Agness
Such a delicious breakfast or dessert idea, Trevor and Jennifer! A healthy dish is always welcomed in my diet!
Reply
Jennifer @ Show Me the Yummy
Aww thank you so much!!
Liz
I made these! Made a couple variations based on what I had in the cupboard (soymilk, half almond butter/ half peanut butter, a donut tray instead of muffin) but they were good! The chocolate chips are the best and I love the grainy texture that the oats provide. Ate them with maple syrup 🙂Looking forward to seeing how my partner and his daughter enjoy them.Reply
Jennifer @ Show Me the Yummy
Glad to hear it worked with your variations!! I’m so happy you loved these! 🙂
Pam
How about substituting the chia “egg” with a real egg?
Reply
Jennifer @ Show Me the Yummy
Absolutely!
Rene
Yes, that is what I would do. I love eggs!
Jennifer @ Show Me the Yummy
Great!! 🙂
Wendy
Do you have the nutritional info on these muffins? Interested in carbs and fibre. Thanks.
Reply
Jennifer @ Show Me the Yummy
You can find the nutritional info above!
Vegan
Yummy! These look so delicious!! I’m sure they make an awesome snack. 🙂 I think I’ll have to give these a try soon…I LOVE baking with oats. Thanks for the recipe!
Reply
Jennifer @ Show Me the Yummy
Aww thank you so much! 🙂
Suzanne
These look yummy! I, of course, will have to try them (probably several times) before our next road trip! P.S. We make the trip from Topeka, KS to Salt Lake City every year so when your post said you were in the ‘middle of nowhere’, I could picture it!
Reply
Jennifer @ Show Me the Yummy
Thanks Suzanne! Ha! That’s so funny. It was a BEAUTIFUL drive, but we definitely went through a “whole lotta nothing” point. 🙂
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