breakfast · meal-prep · 45 min

Banana baked oat cups

Name: Banana baked oat cups
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Ingredients: 90 g Rolled oats; 120 g Banana, peeled; 2 Large egg; 300 g Plain nonfat Greek yogurt; 60 ml 1% milk; 4 g Baking powder; 1 g Ground cinnamon; 5 g Olive oil — for the tin

Soft banana oat cups you can bake once and portion through the week, with yogurt mixed into the batter.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

makes 3 servings

19.4 g protein4.2 g fiber281 kcalper serving

One serving: 3 oat cups. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 10 min · Cook: 25 min · Rest / chill: 10 min · Total: 45 min

Contains: egg, milk. Check ingredient labels for allergens and cross-contact.

Ingredients

90 gRolled oats
120 gBanana, peeled
2Large egg
300 gPlain nonfat Greek yogurt
60 ml1% milk
4 gBaking powder
1 gGround cinnamon
5 gOlive oil — for the tin

Steps

Prepare
Heat the oven to 350°F / 180°C. Lightly oil 9 standard muffin wells. Mash the banana until mostly smooth.
Mix
Whisk the eggs, yogurt and milk into the banana. Stir in oats, baking powder and cinnamon. Let stand for 5 minutes while the oats absorb some liquid.
Bake
Divide evenly between the prepared wells, keeping them no more than three-quarters full. Bake for 22–25 minutes, until the centers are firm, reach 160°F / 71°C and a skewer comes out without wet batter.
Cool
Let the cups stand in the tin for 5 minutes, then lift onto a rack. Three cups make one base serving. These are moist baked oats rather than fluffy flour muffins.

For a smaller portion

Serve one oat cup now and save the second. You can cut it into small pieces and add a spoonful of yogurt if that texture is easier for you.

Notes

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
Freeze cooled cups for up to 2 months. Use certified gluten-free oats if needed.

Download the 50-recipe book (PDF)

Prints ingredients for 3 servings, with nutrition per serving.

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