Easy 4 Ingredient Baked Oatmeal Cups

Why You’ll Love This Recipe

You’ll love this recipe because it’s incredibly simple, budget-friendly, and customizable. With only four ingredients, it delivers a warm, satisfying, and nourishing bite that keeps you full and energized. Plus, these oatmeal cups are kid-friendly, freezer-friendly, and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups rolled oats
• 2 ripe bananas (mashed)
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons honey or maple syrup

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add rolled oats, milk, and honey (or maple syrup) to the bowl. Stir until well combined.
4. Let the mixture sit for about 5 minutes to allow the oats to absorb some liquid.
5. Evenly divide the mixture among the muffin cups, filling each about three-quarters full.
6. Bake for 25–30 minutes, or until the tops are set and slightly golden brown.
7. Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 9–12 oatmeal cups.
Preparation time: 10 minutes
Baking time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Peanut Butter Oatmeal Cups: Stir in 2 tablespoons of peanut butter before baking.
• Chocolate Chip Version: Add ¼ cup of mini chocolate chips to the batter for a sweet touch.
• Berry Burst: Mix in ½ cup of fresh or frozen blueberries or raspberries.
• Apple Cinnamon: Add ¼ cup of diced apples and ½ teaspoon of cinnamon.
• Protein Boost: Stir in a scoop of protein powder for an extra nutritious snack.

Storage/Reheating

Store the baked oatmeal cups in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
To reheat, microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for about 5 minutes until heated through.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats work too, though the texture will be slightly softer.

Can I make these oatmeal cups vegan?

Absolutely. Use plant-based milk and replace honey with maple syrup or agave.

How can I make them gluten-free?

Use certified gluten-free oats to ensure the recipe is gluten-free.

Can I add eggs to the recipe?

Yes. Adding one egg can make the cups more firm and protein-rich, though it’s optional.

Are these oatmeal cups freezer-friendly?

Yes. Freeze them for up to 2 months and reheat as needed for a quick breakfast.

Can I add flavorings like vanilla or cinnamon?

Definitely. A teaspoon of vanilla extract or a dash of cinnamon adds extra flavor.

Can I use steel-cut oats?

No, steel-cut oats won’t soften properly in this recipe — stick with rolled or quick oats.

What’s the best way to mash the bananas?

Use a fork or potato masher to ensure a smooth consistency without large chunks.

Can I use applesauce instead of bananas?

Yes, substitute ½ cup of unsweetened applesauce for the bananas for a mild, fruity flavor.

How long do they last at room temperature?

They can sit out for up to 24 hours, but for freshness and safety, it’s best to refrigerate them.

Conclusion

These Easy 4 Ingredient Baked Oatmeal Cups are proof that simple ingredients can create something delicious, healthy, and satisfying. Perfect for breakfast, snacks, or a grab-and-go treat, they make meal prep effortless and tasty. Customize them to your liking and enjoy a wholesome bite any time of day.

Easy 4 Ingredient Baked Oatmeal Cups

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Easy 4 Ingredient Baked Oatmeal Cups are a wholesome, make-ahead breakfast or snack made with oats, bananas, milk, and honey. They’re naturally sweet, hearty, and customizable — perfect for busy mornings or healthy snacking on the go.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Yield: 9–12 oatmeal cups
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups rolled oats
• 2 ripe bananas (mashed)
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons honey or maple syrup

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Mash ripe bananas in a large mixing bowl until smooth.
3. Add rolled oats, milk, and honey (or maple syrup) to the bowl and stir until well combined.
4. Let the mixture sit for 5 minutes to allow the oats to absorb some liquid.
5. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
6. Bake for 25–30 minutes, or until the tops are set and lightly golden brown.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Use ripe bananas for natural sweetness and best flavor.
• Customize with mix-ins like chocolate chips, berries, or nuts.
• Store in the refrigerator for up to 5 days or freeze for up to 2 months.
• Reheat in the microwave or oven before serving.
• Make it vegan by using plant-based milk and maple syrup.

Nutrition

• Serving Size: 1 oatmeal cup
• Calories: 120
• Sugar: 6g
• Sodium: 15mg
• Fat: 2.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg