Banana Maple Oatmeal Cups

Banana Maple Oatmeal Cups pin - Bake these easy breakfast treats on the weekend and freeze. A healthy grab and go breakfast for the busy week ahead.

I wasn’t one that always liked oatmeal. To be honest I really hated the stuff! So what changed my mind? I think it was the fact that I could change up the flavoring, like in these Bacon Maple Oatmeal Cups, and bake it for an on-the-go breakfast that turned me into an oatmeal lovin’ fool. And the fact that it’s such a healthy way to start the day is a big plus!

Banana Maple Oatmeal Cups cooling

My first try at baking oatmeal was in my Maple Bacon Oatmeal Bars, (I think I’m seeing a trend here) which turned out so good that I always keep a stock of them in my freezer. Today’s oatmeal is becoming another favorite and is even easier to make than my first version. Full of healthy ingredients like milk (I use almond milk), eggs, oats, walnuts and bananas, with just a little sweetener from pure maple syrup thrown in, that you know you just can’t go wrong starting your day with these delicious bites. Oh, and for all our gluten-free friends, they’re gluten-free too!

Banana Maple Oatmeal Cups 700

Make them up on the weekend then wrap individually and freeze. They are perfect to grab and go on the way to work or just to pop in the microwave for about 1 to 1-1/2 minutes for a quick healthy breakfast for the kids before getting them off to school. Enjoy!

Banana Maple Oatmeal Cups

Yield: Makes 12.

Banana Maple Oatmeal Cups


  • 1 egg
  • 1-3/4 cup milk (I used almond milk)
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract (optional)
  • 2 Tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1-1/2 cups rolled oats (if making gluten-free check package for certification)
  • 1/2-3/4 cups walnuts, chopped (pecans can also be used)
  • 3 ripe bananas, chopped
  • 1 Tablespoon brown sugar (optional)


  1. Preheat oven to 375 degrees. Spray 12-cup muffin pan with nonstick spray.
  2. Whisk egg in large bowl then add milk, maple syrup, vanilla extract (if using), butter and spices and mix well.
  3. Add oats, nuts and banana and stir.
  4. Using a 1/2 cup measuring cup, evenly divide oatmeal between the 12 muffin cups. Sprinkle with brown sugar.
  5. Bake for 22-25 minutes or until set. If eating immediately, wait 15 minutes and gently remove from pan with spoon. If making for week ahead, cool for 1 hour then turn cupcake pan upside down to empty. Place on wire rack to finish cooling.
  6. Once cool, wrap each oatmeal cup in plastic wrap and place in freezer.
  7. To reheat, remove from plastic wrap, place on plate and warm in microwave for 1 to 1-1/2 minutes on high.
  8. Eat as is or top with a tablespoon of almond butter or a drizzle of maple syrup or honey.


Recipe adapted from one found on Garnish with Lemon.

Banana Maple Oatmeal Cups pin2 - Bake these easy breakfast treats on the weekend and freeze. A healthy grab and go breakfast for the busy week ahead.

What’s your favorite oatmeal recipe?

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Linda is a wife, mom and grandmother with a background in marketing and exercise. She attributes her creativity and love of cooking to her mom and grandmother who were always willing to let her lend a hand in the kitchen. Linda currently resides in South Florida, where she raised two children with the help of her wonderful husband. She loves living in sunny Florida with its abundance of fresh fruits, vegetables and seafood that are available year round. She even has her own banana, mango, orange and key lime trees right in her backyard. Linda started her blog, 2 Cookin’ Mamas, with her daughter Christina after the birth of her first grandchild.When Linda is not happily cooking away in her kitchen she loves traveling, the perfect inspiration for new recipes, sipping wine, photography, reading, then working it all off walking, jogging or practicing yoga.

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