30 minutes mins
| 39 Comments |
4.80 from 20 votes
Jump to Recipe | Updated: | by Nora
Chunky Monkey Baked Oatmeal Cups are full of whole grain oats, chocolate chips, banana and walnuts. They pack protein from the eggs and are SO easy to make.
Make ahead breakfasts are just the best. Baked oatmeal is a regular on our breakfast table, because it’s just so easy and convenient!
Don’t worry if you didn’t plan ahead – you can either let these sit in the fridge overnight or bake them right away. Perfect for meal prep breakfasts, as they are great to make ahead and also freezer friendly.
My kids absolutely love these, and they’re great as a grab and go breakfast for busy school mornings!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Oats: I recommend regular rolled oats. If you want to use quick oats, you’ll need to add a couple of tablespoons extra and the oatmeal will be a little different in texture. Steel cut oats do not work.
- Honey: A mild, runny honey works best here. You can also use maple syrup instead.
- Brown sugar: If you want to make these refined sugar free, leave out the brown sugar and add an extra tablespoon of honey instead.
- Milk: Any milk works – whole, skim, almond… Pick your favorite.
- Oil: I like using melted coconut oil here, but you can also use a neutral vegetable oil or melted butter.
Step by step photos
Steps to make chocolate banana oatmeal cups:
1) Combine the dry ingredients and
2) the wet ingredients separately.
3) Add the wet ingredients to the dry ingredients and
4) combine them well.
5) Stir in the chocolate chunks and walnuts,
6) divide between muffin cups and bake.
Baked oatmeal FAQs
Should you refrigerate baked oatmeal?
Yes, you should keep baked oatmeal in the refrigerator. It will keep for up to 4 days in the fridge in an airtight container.
Can baked oatmeal reheat?
You can reheat baked oatmeal in single portions uncovered in the microwave for about 1 minute.
Alternatively, cover the casserole dish with aluminum foil and bake it in the oven at 350°F for around 20 minutes, or until piping hot all the way through.
How long does oatmeal last in freezer?
Wrap the oatmeal first in plastic wrap, then in aluminum foil. Label with the name and date and freeze for up to 6 months.
Thaw in the fridge overnight and reheat as directed above.
More oatmeal recipes
- Blackberry Cobbler Baked Oatmeal Cups
- Baked Pumpkin Oatmeal Cups
- Blueberry Baked Oatmeal
- Strawberry Oatmeal Bars
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
Printable Recipe Card
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Banana Chocolate Chip Walnut Baked Oatmeal Cups
An easy freezer-friendly meal prep breakfast (overnight or instant!) for busy families. Made with oats, eggs, chocolate chips, mashed banana, milk and nuts.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.80 from 20 votes
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Recipe details
Prep 10 minutes mins
Cook 20 minutes mins
Total 30 minutes mins
Servings 12 oatmeal cups
Difficulty Easy
Ingredients
- 2 cups oats
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 pinch nutmeg optional
- ¼ tsp salt
- 1 cup mashed bananas about 2 large
- ⅔ cup milk
- 2 large eggs
- 2 tbsp melted coconut oil or any other mild oil
- ¼ cup liquid honey
- ⅓ cup dark chocolate chips
- ⅓ cup chopped walnuts
Instructions
Preheat the oven to 400°F. Grease a 12 cup muffin tin.
Whisk together the oats, brown sugar, cinnamon, nutmeg (if using) and salt in a large bowl.
Whisk together all remaining ingredients (EXCEPT chocolate chips and walnuts) in a large measuring jug.
Pour wet into dry ingredients, stir well and fold in chocolate chips and walnuts.
Divide mixture between muffin cups, gently shake them to level out. Either cover and refrigerate overnight or bake right away for 20 minutes or until the top is golden brown.
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Notes
- Oats: I recommend regular rolled oats. If you want to use quick oats, you’ll need to add a couple of tablespoons extra and the oatmeal will be a little different in texture. Steel cut oats do not work.
- Honey: A mild, runny honey works best here. You can also use maple syrup instead.
- Brown sugar: If you want to make these refined sugar free, leave out the brown sugar and add an extra tablespoon of honey instead.
- Milk: Any milk works – whole, skim, almond… Pick your favorite.
- Oil: I like using melted coconut oil here, but you can also use a neutral vegetable oil or melted butter.
If refrigerating overnight, baking time increases by about 5 minutes.
To freeze, pack the completely cooled oatmeal cups into single serve freezer bags or into freezer containers without touching. To defrost, simply take out however many you need and thaw in the fridge overnight. Reheat in the microwave or oven.
Nutrition
Serving: 1oatmeal cupCalories: 181kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 28mgSodium: 71mgPotassium: 193mgFiber: 2gSugar: 11gVitamin A: 75IUVitamin C: 1.7mgCalcium: 48mgIron: 1mg
Nutrition is an estimate.
More recipe information
Suitable for: Vegetarian
Course: Breakfast
Cuisine: American
I first published this post on 05/08/2017. I updated it on 05/25/2020 to make it more helpful to you.
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
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Comments
CR says
Delicious….easy to make. I accidentally omitted the eggs but the recipe still baked nicely and is very tastyReply
Terri W says
One of our faves! I use coconut instead of walnuts and agave instead of maple syrup. They disappear!
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Nora says
I’m so glad, Terri!
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Angel says
I would love to try the recipe.
I have everything but honey or maple syrup. Can I exclude and add more sugar? If so, how much?Reply
Nora says
Angel, I would personally add 3 more tablespoons of sugar plus one tablespoon milk. Hope this helps!
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Roberta says
I enjoyed these very much! Easy to make and very flexible as far as swapping out other ingredients. Will make again, thank you.Reply
Niki says
Love it! Tasty and keeps me going in s morning!Reply
Nora Rusev says
I’m so glad, Niki!
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Angie Menne says
Love these!! So happy to make something my kids like too!! Definitely recommend!Reply
Nora Rusev says
I’m so glad, Angie!
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Krista Wall says
Made these for a coworker’s birthday breakfast and they were a hit! I will be remaking these. I wonder if it would work with gluten free oats?Reply
Nora Rusev says
Krista, they’ll definitely work with gluten free oats!
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Brianne says
Made these for my husbands basketball tournament for to go breakfast and snack & omg they were delicious!! Will be remaking!
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Nora says
I’m so glad, Brianne!
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Rebecca B. says
So I had a brain fart and completely skipped the milk and eggs BUT tasted one to make sure they were still good and they were! They’ll go great alongside my morning smoothies. Can’t wait to make them the right way next week!
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Nora says
Haha Rebecca, sounds like something that might happen to me! Glad they still turned out well!
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Dani says
Hi! Just wondering if you can leave the nuts out to make them nut-free, or would I have to replace them with something? Looking forward to trying these!
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Nora says
Hi Dani, no you can absolutely just leave them out!
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Erin Simard says
How do you store them? On counter or in fridge. They are delicious!!
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Nora says
Hi Erin, I’m so glad you like the oatmeal cups! I store them in an airtight glass container in the fridge. They keep well for 4-5 days that way! You can also freeze them if you want to store them for a longer time. Hope that helps!
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Renee says
I have made these the last 3 weeks for my husband and I to have for breakfast. They are so good and I love that they are a bit sweet but still pretty good for you.Reply
Nora says
I’m so glad to hear this, Renee!
Reply
Alli says
How long do you think they would take to bake as mini muffins rather than full size?
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Nora says
I’m not sure, Alli. But I guess 8-10 minutes should be enough. Just keep a close eye on them as they bake!
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AH says
This turned out amazing, thank you so much for sharing!! I made it in a mini muffin pan and baked for 12 minutes. So good!!Reply
Nora says
I’m so happy to hear! and thank you for coming back to review the recipe – I appreciate your time!
Reply
Corinne says
Hello, what other types of oil would work besides coconut oil? Would olive oil work? Thanks!
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Nora says
Hi Corinne, olive oil would work – it just has a strong taste sometimes. You could also use melted butter instead of the coconut oil, or any mild-tasting oil that’s suitable for cooking. Hope that helps!
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Samantha says
Great recipe! I halved the recipe, and only added chocolate chips to a couple, then blueberries to the others! So good! I also left them in the oven a few minutes longer to firm up a bit more. Thank you!Reply
Nora says
Samantha, what a great idea with the blueberries! I’m happy to hear you enjoyed the oatmeal cups, and thank you so much for taking the time to leave a review. I greatly appreciate your time.
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Sue says
What is with the .33 and the .67 measurements. Can you put it in tsps. Or ounces?
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Nora says
Hi Sue, sorry you’re having trouble with the measurements. My measuring cup set came with a 1/3 cup so I think it’s a pretty common measure to use in baking. If you don’t have one, you can use 5 tablespoons plus 1 teaspoon for the 0.33 cup, and 10 tablespoons plus 2 teaspoons for the 0.67 cup. Hope that helps, sorry again for the inconvenience!
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Coby says
I really enjoyed these! I put a little peanut butter on them while they were still warm and it got all melty and gooey!Reply
Nora says
That sound amazing, Coby! Glad you enjoyed the baked oatmeal cups. And thanks for taking the time to leave a recipe review, I appreciate it!
Reply
Cathy says
I love these. I’m making them for the 2nd time today. Perfect snow-day baking.Reply
Nora says
I’m very happy to hear you enjoy the baked oatmeal cups, Cathy! Thank you so much for taking the time to leave a review – I appreciate it very much.
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Natalie says
Hello–these are delicious!! Do you perchance have the nutrition information for those of us tracking our protein intake?
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Nora says
Hi Natalie, I went ahead and added the nutrition label to this recipe. I just calculate it with an online program as I’m not a dietitian, so no guarantees for 100% accuracy 🙂 Hope that helps!
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Karly says
Any way I can fit chocolate into my breakfast routine, you know I’m there. These look absolutely delish!
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