Baked Apple Banana Oatmeal Cup

This Baked Apple Banana Oatmeal Cup is a warm, nourishing breakfast treat that’s naturally sweetened, packed with fiber, and perfectly portioned for busy mornings. Using simple ingredients like oats, banana, egg, and yogurt, it delivers a soft, muffin-like texture infused with comforting apple-cinnamon flavor. Whether you’re prepping a quick weekday breakfast or looking for a toddler-friendly snack, this single-serve oatmeal cup is delicious, nutritious, and endlessly adaptable.

Cooking Time

Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 1–2 servings (1 large oatmeal cup or 2 mini portions)

Ingredients

• 1 cup rolled oats (Haferflocken)

• 1 teaspoon baking powder

• 1 ripe banana, mashed

• 1 egg

• 1 teaspoon vanilla (or 1 sachet Vanillin)

• 3 tablespoons yogurt (any kind: plain, Greek, or plant-based)

• 1 apple, finely chopped

• 1 teaspoon avocado oil (or any neutral oil for greasing)

Step-by-Step Cooking Directions

1. Preheat the oven
   Set your oven to 175°C (350°F). Lightly grease a ramekin or muffin tin with a small amount of avocado oil to prevent sticking.

2. Mash the banana
   In a medium bowl, mash the ripe banana with a fork until smooth. This will act as the natural sweetener and help bind the ingredients.

3. Add the wet ingredients
   Whisk in the egg, yogurt, and vanilla to the mashed banana. Stir until well combined.

4. Incorporate dry ingredients
   Add the rolled oats and baking powder. Stir until the mixture is uniform and thick. Let the mixture sit for 5 minutes so the oats can absorb some of the moisture.

5. Fold in the apples
   Finely chop the apple into small cubes and fold them gently into the batter. This adds natural sweetness, texture, and fiber.

6. Bake the oatmeal
   Pour the mixture into the greased ramekin or muffin tin. Bake for 20–25 minutes until the top is golden and firm to the touch.

7. Cool and enjoy
   Let the oatmeal cup cool for 5 minutes before serving. Eat warm as-is, or top with extra yogurt, nut butter, or a drizzle of honey.

Nutritional Information (Per Serving, Approximate)

• Calories: 300–330 kcal

• Protein: 10g

• Fat: 8g

• Saturated Fat: 2g

• Carbohydrates: 45g

• Fiber: 6g

• Sugar: 15g (mostly from fruit)

• Cholesterol: 70mg

• Sodium: 130mg

• Calcium: 8% DV

• Iron: 10% DV

The Origins and Popularity of the Recipe

Single-serve baked oat cups have gained popularity in recent years as part of the health-conscious movement toward convenient, whole-food breakfasts. The concept of baked oats originated in American and European kitchens where oatmeal was transformed into something more cake-like. The combination of apples and oats is a classic—often associated with German apple desserts and American apple crisp. By adding banana and yogurt, this version becomes a more modern, nutrient-rich update ideal for breakfast meal prep or a sweet-yet-healthy snack.

Reasons Why You’ll Love the Recipe

• Quick to make and perfect for a healthy breakfast

• Naturally sweetened with banana and apple

• Customizable with add-ins like nuts, seeds, or chocolate chips

• Kid-approved and lunchbox-friendly

• Gluten-free (if using certified oats) and adaptable to dairy-free diets

• Great for using up ripe bananas or bruised apples

Health Benefits

This oatmeal cup isn’t just tasty—it’s packed with good-for-you ingredients:

• Oats are rich in soluble fiber, helping reduce cholesterol and promote digestion.

• Bananas provide potassium, vitamin C, and natural sweetness.

• Apples are high in antioxidants and fiber.

• Yogurt adds protein and probiotics, supporting gut health.

• Eggs supply high-quality protein and essential nutrients like B12.

• No refined sugar, making it diabetic- and weight-conscious friendly.

Serving Suggestions

• Serve warm topped with a spoonful of Greek yogurt and a sprinkle of cinnamon.

• Drizzle with honey or maple syrup for added sweetness.

• Add a spoonful of nut butter for healthy fats and extra creaminess.

• Pair with a smoothie or a boiled egg for a more complete breakfast.

• Serve chilled as a grab-and-go snack or dessert.

Common Mistakes to Avoid

• Using underripe bananas—they don’t mash well or provide enough sweetness.

• Skipping the oil or greasing—you risk the oatmeal sticking to the dish.

• Not chopping the apple finely enough—larger chunks won’t soften properly.

• Overbaking—this will dry out the center. Check with a toothpick after 20 minutes.

• Forgetting to let oats soak—a short rest helps the mixture thicken and bake evenly.

Pairing Recommendations

• Drink: Enjoy with hot tea (chai, cinnamon, or rooibos), cold almond milk, or a cappuccino.

• Fruit: Serve with fresh berries or a sliced pear on the side.

• Protein: Pair with a boiled egg or chia pudding for a balanced macro profile.

• Nutty options: Top with walnuts, almonds, or sunflower seeds for crunch and healthy fats.

Cooking Tips

• Let the batter rest for 5–10 minutes before baking for a fluffier texture.

• Use Greek yogurt for a higher protein and creamier result.

• For a richer taste, add a pinch of cinnamon or nutmeg to the mix.

• Want extra sweetness? Mix in a teaspoon of maple syrup or a few raisins.

• You can double the ingredients to make 2–3 oatmeal cups and refrigerate extras.

Similar Recipes to Try

• Baked Blueberry Oat Cups

• Banana Oat Pancakes

• Apple Cinnamon Overnight Oats

• Pumpkin Spice Baked Oats

• Carrot Cake Oatmeal Muffins

Variations to Try

• Chocolate Chip Banana Oat Cup: Add 1 tablespoon of mini chocolate chips.

• Peanut Butter Banana: Stir 1 tablespoon peanut butter into the batter.

• Carrot Apple Oat Cup: Replace half the apple with grated carrot.

• Berry Banana Oatmeal: Add blueberries or raspberries for a fruitier cup.

• Vegan version: Omit the egg and use 1 tablespoon of chia seeds soaked in 3 tablespoons of water.

Ingredient Spotlight: Rolled Oats

Rolled oats are the heart of this recipe. They’re whole grain, naturally gluten-free (if certified), and rich in beta-glucan, a soluble fiber that helps stabilize blood sugar and cholesterol. When baked, oats transform into a cake-like texture while retaining their heartiness. For the best results, avoid instant oats—they cook too quickly and turn mushy.

Conclusion

Whether you’re chasing the kids out the door or savoring a quiet morning, this Baked Apple Banana Oatmeal Cup is a nourishing, energizing choice that feels indulgent without the guilt. With only a handful of pantry staples and minimal prep, it delivers all the cozy flavors of apple pie and banana bread in a compact, health-forward form. Plus, it’s endlessly versatile—perfect for using what you have on hand while giving your day a sweet start.

FAQ

1. Can I make this recipe ahead of time?
Yes! Bake it in the evening, store in the fridge, and reheat in the microwave the next day.

2. Can I make it vegan?
Absolutely. Replace the egg with a chia egg (1 tbsp chia seeds + 3 tbsp water) and use dairy-free yogurt.

3. Can I use steel-cut oats?
No, steel-cut oats don’t soften in this short baking time. Use rolled oats or quick oats.

4. How long does it keep?
It stays fresh in the fridge for up to 3 days in an airtight container. You can also freeze it.

5. Can I bake this as a batch in a muffin tin?
Yes! You can triple the recipe and divide it across muffin cups to make 6–8 oatmeal muffins.

6. Is it sweet enough without sugar?
Yes, thanks to the ripe banana and apple. But feel free to add a bit of maple syrup if desired.

7. Can I use applesauce instead of banana?
Yes, use ⅓ cup of unsweetened applesauce as a banana substitute.

8. What type of apple is best?
Firm and sweet varieties like Fuji, Honeycrisp, or Pink Lady work great.

9. What’s the best yogurt to use?
Plain Greek yogurt gives the best creaminess, but coconut or oat yogurt works well for dairy-free.

10. Can I microwave this recipe instead of baking?
Yes. Pour the mixture into a microwave-safe mug and heat for 2½ to 3 minutes. Check doneness and let it rest before eating.