Breakfast/Brunch food

Banana Walnut Baked Oatmeal Cups

February 21, 2020
a plate with three banana walnut baked oatmeal cups

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Breakfast can be tricky whether you’re single or not! So I’m working hard to find new recipe ideas for breakfast, or even for quick snacks on the run. I love baked oatmeal a lot. But most baked oatmeal recipes are way too large for just one person. Baking these banana walnut baked oatmeal cups in individual portions seemed like a better option for me. I have some quick and easy breakfasts that are portable now.

This recipe actually makes 12 cups, but they freeze very well and so I have enough for many breakfasts or snacks, which makes life even easier for me! I’m personally working on cutting down on the amount of sugar I consume daily, so I don’t use any refined sugar in this recipe. I use maple syrup, but the amount called for equals just a little over a teaspoon full per oatmeal cup. It adds just a little sweetness to the banana, which is good. I don’t have a taste for things that are too sweet anymore!

I personally use unsweetened almond milk in this recipe and it works very well! Of course, you can use the milk or non-dairy version of your choice. Remember to use unsweetened or you will be getting added sugar that you don’t want!

I actually use a silicone 12 cup muffin pan and love it! I don’t have to use muffin papers or grease the pan anymore. It’s super easy to use and clean!

I love the banana and walnut combination! It tastes a lot like banana bread. I like this recipe for banana and walnut baked oatmeal cups so much and it’s so convenient! I want to find more flavor combinations to try!

Want another recipe for baked oatmeal cups? I’ve gone ahead and done a blueberry baked oatmeal cups recipe too!

a plate with three banana walnut baked oatmeal cups

Banana Walnut Baked Oatmeal Cups

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 12 servings


  • 3 1/2 cups old fashioned oats
  • 1 1/2 cups milk or dairy alternative
  • 2 eggs
  • 1 tbsp avocado oil
  • 1 ripe banana mashed
  • 1/3 cup real maple syrup
  • 1/4 cup walnuts finely chopped
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/8 tsp sea salt


  • Preheat oven to 350 degrees F
  • Grease a 12 cup muffin pan or line with muffin papers unless using silicone
  • In a large mixing bowl add all ingredients except oats and walnuts and mix well.
  • Fold in oats and mix well
  • Stir in walnuts and mix
  • Spoon evenly into prepared muffin pan
  • Bake for 20 minutes
  • Allow the cups to cool for 10-15 minutes before eating.
  • Store leftovers in the refrigerator for up to 5 days or store in freezer safe container for up to 5 months.

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