These Banana Cinnamon Protein Baked Oatmeal Cups are soft, lightly sweet, and easy to portion for busy mornings. Mashed banana adds moisture, Greek yogurt gives the oats a tender crumb, and cinnamon makes the kitchen smell like a weekend bake.
Recipe at a glance
- Prep: 10 minutes
- Bake: 22 minutes
- Total: 32 minutes
- Yield: 10 cups
Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- ¾ cup plain Greek yogurt
- ½ cup milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1½ cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts or pumpkin seeds, optional
Method
- Heat the oven to 180°C/350°F and grease 10 muffin cups.
- Whisk the bananas, eggs, yogurt, milk, maple syrup, and vanilla.
- Stir in the oats, cinnamon, baking powder, salt, and optional walnuts.
- Rest the batter for 5 minutes, then divide it between the cups.
- Bake for 20–24 minutes, until the centres are set. Cool for 10 minutes before serving.
Storage and Serving
Store cooled oatmeal cups in the refrigerator for up to 4 days. Reheat briefly in the microwave, or enjoy them cold with yogurt and fresh fruit. Freeze individual cups for up to 2 months and thaw overnight.
Variations
Add blueberries and lemon zest, stir in diced apple and extra cinnamon, or replace the walnuts with sunflower seeds for a nut-free option. Use certified gluten-free oats when needed.
FAQ
Can I make these without Greek yogurt?
Use an equal amount of unsweetened applesauce or mashed banana. The cups will be softer and slightly less tangy.
How do I keep them from sticking?
Grease the tin well or use paper liners. Let the cups cool before lifting them out.
More Make-Ahead Breakfasts
For a chilled option, try our High-Protein Blueberry Skyr Chia Pudding or our strawberry Greek yogurt overnight oats.
Nutrition varies with ingredients and brands. This recipe is provided as a practical food guide, not medical advice.
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