4-Ingredient Baked Oatmeal Cups
Four ingredients, one bowl, 25 minutes. These golden baked oatmeal cups are the breakfast solution for zero-decide mornings. Freeze them, pack them, or eat them straight from the pan—they stay tender and portable.
Equipment
- Standard 12-cup Muffin Tin
- Large Mixing Bowl
- Fork
- 1/4-cup Measuring Scoop or Cookie Scoop
Ingredients
- 3 large very ripe bananas (about 1 1/2 cups mashed)
- 2 cups old-fashioned rolled oats
- 1/4 cup maple syrup or honey
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 375°F. Grease 6 cups of a standard muffin tin generously with butter or oil spray.
- In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Add the oats, maple syrup, baking powder, and a pinch of salt. Stir until well combined, about 30 seconds.
- Let the batter rest for 5 minutes. This is the most important step—do not skip it.
- Divide the batter evenly among the greased muffin cups using a 1/4-cup scoop. Fill to the top for a domed top.
- Bake for 18–22 minutes, until the edges are deep golden brown and a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack. They are fragile when hot, so be patient.
Notes
Important tips: Use the ripest bananas you have; they provide sweetness and binding. Don't skip the 5-minute rest. For add-ins, try chocolate chips, blueberries, or chopped nuts. Store in an airtight container in the fridge for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat in microwave 20-30 seconds or toaster oven 5 minutes at 300°F.