Easy Banana Oatmeal Yogurt Cups

If you ask me, banana oatmeal yogurt cups are the perfect breakfast solution.

These grab-and-go treats combine the goodness of creamy yogurt with hearty oats and naturally sweet bananas. Each cup offers a satisfying mix of protein and fiber that keeps you full all morning.

I make a batch on Sunday evenings and store them in the fridge – they’re ready whenever my family needs a quick breakfast or afternoon snack. The oats soak up the yogurt overnight, creating a texture that’s somewhere between a muffin and overnight oats.

It’s a practical meal prep option that feels more special than plain yogurt, and my kids actually look forward to eating it.

What Kind of Oats Should I Use?

For these yogurt cups, old-fashioned rolled oats are your best bet, though quick oats can work in a pinch. Old-fashioned oats give the cups a heartier texture and help them hold their shape better than instant oats, which can get mushy. Steel-cut oats aren’t recommended here since they need much longer cooking times and won’t soften properly in this recipe. If you’re gluten-sensitive, just make sure to grab oats that are specifically labeled gluten-free, as regular oats might have cross-contamination from wheat during processing.

Options for Substitutions

These breakfast cups are pretty adaptable and you can make several swaps depending on what you have in your pantry:

• Banana: If you’re out of bananas, try using 1/2 cup of unsweetened applesauce or 1/2 cup of mashed ripe pear. Keep in mind that bananas add natural sweetness, so you might want to add an extra teaspoon of honey if using alternatives.
• Honey: You can swap honey with maple syrup, agave nectar, or even date syrup in equal amounts. Brown sugar works too, but start with 2 teaspoons and adjust to taste.
• Oats: Regular old-fashioned oats are best here, but you can use quick oats in a pinch. Just know that the texture will be slightly different. Steel-cut oats won’t work well in this recipe, so it’s best to avoid those.
• Cinnamon: Feel free to swap cinnamon with other warm spices like nutmeg (use 1/4 teaspoon), apple pie spice, or pumpkin pie spice. You can also skip it if you’re not a fan of spices.
• Vanilla extract: Out of vanilla? Try almond extract (use just 1/4 teaspoon as it’s stronger) or skip it altogether – the recipe will still work fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making oatmeal yogurt cups is getting the texture right – using instant oats instead of old-fashioned rolled oats can make them too mushy, while steel-cut oats won’t soften enough during baking. Another common mistake is under-mashing the banana, which can lead to uneven sweetness and texture throughout your cups – make sure to mash it until completely smooth with no lumps remaining. To prevent your cups from sticking, don’t skip greasing your muffin tin thoroughly, even if you’re using silicone molds, as the oats can be particularly clingy once baked. For the best results, let these cups cool completely in the tin for at least 15 minutes before attempting to remove them – trying to take them out too soon will result in them falling apart.

What to Serve With Banana Oatmeal Cups?

These banana oatmeal cups make a perfect grab-and-go breakfast, but there are lots of tasty ways to round out your meal! I like to serve them with a dollop of Greek yogurt and a drizzle of maple syrup or almond butter on top. For extra protein and staying power, pair them with a hard-boiled egg or some turkey bacon on the side. You can also turn this into a complete breakfast spread by adding some fresh berries or sliced fruit, which adds nice color and a burst of freshness to your plate.

Storage Instructions

Keep Fresh: These banana oatmeal yogurt cups are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 5 days. They make such an easy grab-and-go breakfast or snack throughout the week.

Freeze: Want to make a bigger batch? These cups freeze really well! Just pop them in a freezer-safe container or zip-top bag and they’ll stay good for up to 3 months. I like to separate them with parchment paper to prevent them from sticking together.

Thaw: When you’re ready to enjoy your frozen cups, just transfer them to the fridge the night before. They’ll thaw perfectly by morning! You can eat them cold straight from the fridge, or let them sit at room temperature for about 15 minutes if you prefer.

Preparation Time	10-15 minutes
Cooking Time	14 minutes
Total Time	54-59 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 8-10 g
• Fat: 5-7 g
• Carbohydrates: 70-80 g

Ingredients

For the oatmeal cups:

• 1/2 tsp cinnamon
• 1 mashed banana
• 1 tsp vanilla extract (I use Simply Organic vanilla extract)
• 1 tbsp honey
• 1 cup oats

For serving:

• yogurt (plain Greek yogurt recommended)

Step 1: Prepare the Oatmeal Mixture

Start by mashing a banana in a small bowl until smooth.

Add honey and vanilla to the mashed banana and mix until well combined.

Next, incorporate oats and a sprinkle of cinnamon into the mixture, stirring thoroughly to ensure everything is combined.

Step 2: Form the Oatmeal Cups

Spray a muffin tin with non-stick baking spray.

Divide the banana-oat mixture evenly among 6 muffin cups.

Use a spoon to press the mixture firmly into each cup, forming a bowl shape by bringing it up the sides of the muffin cups.

This will create the ‘cup’ for your yogurt filling.

Step 3: Chill and Set the Cups

Place the muffin tin with the formed oatmeal cups into the refrigerator for about 30 minutes.

This step helps the cups hold their shape during baking.

Step 4: Bake the Oatmeal Cups

Preheat your oven to 350°F (175°C).

Once chilled, transfer the muffin tin into the oven and bake for approximately 14 minutes, or until the edges are lightly golden.

Allow the oatmeal cups to cool in the muffin tin after baking.

Step 5: Fill and Enjoy

Once the oatmeal cups have cooled completely, carefully remove them from the muffin tin.

Fill each cup with your favorite yogurt.

These oatmeal cups make a delicious and portable breakfast or snack.

Store any leftovers in a sealed container in the refrigerator.

Each oatmeal cup (excluding the yogurt filling) is approximately 1-2PP.

Enjoy and experiment with different yogurt flavors to your liking!