Banana Oatmeal Cups

5 from 74 votes

These gluten-free banana oatmeal cups are so quick and easy to make, they are perfect for make ahead breakfasts and a great on the go snack. Vegan with no refined sugar.

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These banana oatmeal cups are the perfect make-ahead breakfast, and they make for a great after school snack too. These low fat muffin cups are full of natural ingredients and are vegan and gluten-free. It’s so quick and easy to make a big batch to enjoy throughout the week.

A hand picking up a banana oatmeal cup from a plate
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What ingredients do you need for banana oatmeal cups?

  • Old Fashioned Oats: If you have sensitivities to gluten, be sure that they are GF certified. Oats are incredibly nutritious and a great source of antioxidants. 
  • Baking Powder: A little baking powder helps to increase the volume of these oatmeal muffins and makes them lighter.
  • Cinnamon: Ground cinnamon adds a wonderful sweetness and flavor to these cups. If you don’t like cinnamon you can omit this.
  • Vanilla Extract: If you can, use pure rather than imitation extract. It tastes so much better!
  • Milk: I use almond milk to keep the recipe vegan, but you can use what you have. Use another plant based milk like oat or you can use dairy.
  • Banana: The added banana helps to sweeten the cups but is also a great source of potassium and fiber, while helping to bind the mixture together.
  • Maple Syrup: To keep these oatmeal cups vegan, I used maple syrup to sweeten them. If you are not vegan you can use honey if you prefer.
  • Flaxseeds: Ground flaxseed mixed with liquid makes for a great vegan substitute for eggs to bind all of the ingredients together.
  • Chocolate chips: These are optional, but I find the kids are much more likely to eat them!
The ingredients to make a banana oatmeal cup

How do you make oatmeal cups

Mix together all of the ingredients (except for the chocolate chips) together in a large bowl. Let the mixture rest for 5 minutes before folding in the chocolate chips, if using.

The oatmeal mixture in a bowl with chocolate chips

Spoon the mixture into prepared muffin cups and bake until the edges are slightly brown. I always use parchment paper muffin cups because nothing sticks to them so they make clean up super easy.

The oatmeal cups don’t rise too much, so if you prefer bigger portions, you can fill 9 muffin cups of 12.

The oatmeal cups in a muffin tray before and after baking

Tips for making oatmeal cups

  1. Allow the batter to set in order to activate the flaxseed. Flaxseed mixed with liquid creates a bind in vegan baking similar to eggs. Be sure to allow it time to activate before transferring to the muffin cups
  2. Use old-fashioned oats. These are the whole oat and will keep their shape when baked. Quick oats will soak up too much moisture and make the oatmeal cups dry.
  3. Use a ripe banana. Ripe bananas are naturally sweeter than unripe or just ripe. They also contain more antioxidants. If you have a banana that needs using up, this is a great recipe!
  4. Prepare your muffin tin before adding the batter. You can either spray the tin with oil or bake them in parchment paper muffin liners like I did. They will stick to the tin and will be really hard to remove if you don’t do this.
  5. Let the cups cool before enjoying them. When the banana oatmeal cups cool, they will firm up, when they first come out of the oven they will be too soft.

Popular Substitutions & Additions

  • Make with Oath Overnight OatsThis is a brand I launched to create convenient packages of my oatmeal recipes. The Maple Roasted Almond overnight oats mix would make a great substitute for the rolled oats in this recipe.
  • Add in some nuts. If you want to add some crunchiness to your muffins, try adding in some chopped nuts like walnuts or pecans.
  • Top with almond butter. Smear on almond butter after baking for a creamy nutty addition. You could even top it with some chia seed jam or homemade Nutella!

Frequently asked questions

Can you bake these in a casserole dish?

If you don’t have a muffin tin, you can bake the oatmeal in a casserole dish or sheet tray. Spread the mixture evenly and bake for around 20 to 25 minutes, depending on the size of your dish. You can then cut them into bars once they’ve cooled.

Can you make them ahead of time?

These healthy oatmeal cups are the perfect make ahead breakfast, they are so perfect for meal prep! Once they have cooled completely, store them in an airtight container and they will keep in the fridge for 5 days. Perfect to grab for breakfast on the go!

Can you freeze them?

Yes, these oatmeal muffins freeze really well, I often make two batches when I make them! Let the cool and place them in a container with the layers separated by parchment. They will keep well for up to 3 months. Thaw them in the fridge overnight and you can warm them through in the oven or microwave.

Muffin cups on a plate with fresh raspberies

These banana oatmeal cups are so simple and quick to make and make for the perfect portable breakfast or snack. They are great additions to lunchboxes and they are so yummy! Perfect meal prep for the week…if they last that long!

Be sure to check out these other recipes for healthy and easy breakfasts for kids!

More Oatmeal Recipes

If you try this healthy-ish feel good Banana Oatmeal Cups recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Banana Oatmeal Cups

These gluten-free banana oatmeal cups are so quick and easy to make, they are perfect for make ahead breakfasts and a great on the go snack. Vegan with no refined sugar.
5 from 74 votes
Servings 12 cups
Calories 136
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line it with parchment paper muffin cups.
  • Place all the ingredients, except for the chocolate, together in a large bowl and mix to combine until well blended. Allow to rest for 5 minutes.
  • Fold in the chocolate chips. Then transfer batter into prepared muffin cups, filling all the way to the top.
  • Bake in the preheated oven for 25-30 minutes or until the edges are lightly browned and top is set. If you notice the tops brown too quickly, tent a piece of aluminum foil.
  • Cool oatmeal cups on wire rack for 5 minutes, then enjoy.


Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing Instructions: You can also freeze the baked oatmeal cups for up to 3 months. To re-heat, thaw in the fridge overnight and then reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can use any kind of milk you like, dairy or non-dairy
  • You can replace the maple syrup with any other liquid sweetener like honey or agave syrup.


Calories: 136kcal, Carbohydrates: 24g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 46mg, Potassium: 176mg, Fiber: 3g, Sugar: 8g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast, Snack
5 from 74 votes (68 ratings without comment)

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  1. Jean Helliwell says:

    Could you swap flax seed for chai seed

    1. Yumna J. says:

      Absolutely! I’d swap at a 1:1 ratio. I am excited for you to try these! You’ll have to let me know how you like them!

  2. Aaya says:

    I made these with blueberries and they were so delicious a great quick bite if you have a busy day ahead!

    1. Yumna Jawad says:

      I love that!

  3. Stacy says:

    I don’t see the baking temperature or time?

    1. Yumna Jawad says:

      It’s in the recipe card! Bake at 350F for 25-30 minutes.

  4. Alex says:

    I just made these as my breakfast for the week, they came out delicious! I love that there’s no dairy in this recipe. It’s a simple thing to make & easy to just pop in the oven while I’m doing other things around the house. This will definitely be one of my staples 😋

  5. Grace says:

    Made this recipe so many times!! It’s delicious. I currently only have 2 cups instead of 3 of rolled oats, can I use quick cooking oats? Thanks.

    1. Yumna Jawad says:

      Yes, you can use the quick cooking oats for 1/3 of the amount called for. It might be a little more dry, but it will still work out.

  6. Suzi says:

    Just made these for the second time at the request of the kids—a hit!

    1. Yumna Jawad says:

      Yay that makes me so happy! Thank you!

  7. Lina says:

    Is it possible to use chia seeds instead of flaxseeds or perhaps an egg? Thanks for the great recipe!

    1. Yumna Jawad says:

      Yes, you can use 2 tablespoons chia seeds or 2 eggs instead 🙂

  8. Rohit Singh says:

    Loved it. Yet another amazing recipe from Yumna!

    1. Yumna Jawad says:

      Thank you so much!!

  9. Amy says:

    Perfect make-ahead breakfast and snack. Love it. Will definitely be a repeat. Thanks for another easy and healthy recipe.

    1. Yumna Jawad says:

      Glad to hear it. Thank you!

  10. Pallavi says:

    Looks very healthy and delicious ? I’m keen to try but don’t have any baking powder. Can i substitute it for baking soda or nothing? Also can flaxmeal be used instead of flaxseed powder? Thanks

    1. Yumna Jawad says:

      You can just skip it but it won’t rise as much. And yes you can substitute the flaxseed powder. Let me know how it works!

  11. Michelle says:

    I just made these. They are awesome…I didn’t have enough banannas so I used half frozen raspberries. Soooo good!!! Otherwise followed recipe exactly !!! I love the maple syrup in these..No sugar is how I bake now !!!! Thank you for a Healthy recipe ?

    1. Yumna Jawad says:

      So glad you made them and loved them. I like your sub of using the frozen raspberries! Thank you!