Vegan Baked Oatmeal Cups
on Jan 27, 2020, Updated Sep 19, 2024
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These gluten-free and vegan baked oatmeal cups are made with just 6 simple ingredients: rolled oats, walnuts, banana, plant-based milk, chocolate chips and almond butter, and are ready in 30 minutes!
About the Recipe
These simple banana oatmeal cups require just 4 basic ingredients: oats, banana, almond milk and almond butter (or peanut butter!). For more flavour, sweetness and texture, the recipe also includes walnuts for some crunch and chocolate chips for a treat.
You can experiment with different add-ins like raisins, cranberries, blueberries or any nuts or seeds you enjoy.
These are super easy to make! All you need is one mixing bowl, a fork or masher for the banana, a mixing spoon and a muffin tin. Once you’ve mixed up the dough, press it into a muffin tin, bake and enjoy!
For something similar, this Easy Vegan Banana Baked Oatmeal and Baked Blueberry Oatmeal Cups are yummy too.
Ingredient Notes
- Ripe banana. You’ll need 2 medium-sized ripe bananas, not overly ripe so they’re mushy and definitely not under ripe…just perfectly banana, or maybe just slightly more ripe than one you’d want to eat for a snack.
- Peanut or almond butter. I really like these with peanut butter but almond butter or sunflower seed butter work well too.
- Walnuts. These oatmeal cups have a banana bread vibe so walnuts are the perfect addition for a bit of crunch. The nuts also add some healthy fats to help balance the carbs.
- Oats. You can use rolled/old fashioned oats, large flake oats or even quick oats in this recipe.
- Plant-based milk. You can use almond, cashew or soy milk in this recipe. I used unsweetened almond milk.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1: Mash the banana in a mixing bowl with a fork until it’s smooth paste. Add the nut butter, almond milk and vanilla and stir to combine.
Step 2: Mix the oats, walnuts and optional chocolate chips into the banana mixture until you have a thick dough.
Step 3: Finally, press the dough into 10 muffin tins and bake away! They’re now ready to enjoy.
Try them warm topped with almond butter, on-the-go for a quick snack, a pre-workout or anytime you want a satisfying treat that will still fit your nutrition goals.
More Baked Oatmeal Recipes
- Baked Banana Oatmeal Bars
- Apple Baked Steel Cut Oats
- Carrot Cake Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Baked Oatmeal Cups
Ingredients
- 2 medium bananas, mashed, 240 g
- 1/4 cup almond or peanut butter, 60 g
- 1/4 cup plant-based milk such as almond or cashew
- 2 tbsp maple syrup, optional, see notes
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups rolled oats (use gluten-free if needed), 200 g
- 1/2 cup walnut pieces or chopped walnuts, 70 g
- 1/4 cup dairy-free chocolate chips, optional
Instructions
- Preheat oven to 350 degrees F.
- Add the banana to a large mixing bowl and mash until smooth with a fork, potato masher or immersion blender.
- Mix in the almond butter, milk and vanilla and mix until smooth. You can use a mixing spoon or just pulse it a few times with the immersion blender.
- Add the rest of the ingredients and stir to combine.
- Prepare a standard-sized muffin with with a light coating of non-stick cooking spray. Scoop about 1/4 cup of the mixture into 10 of the muffin tins. The mixture should come to just below the top of each cup. Use your fingers or the back of the measuring cup to press the mixture firmly down into each cup.
- Bake for 20 minutes then let cool in the tin for 3-4 minutes. Carefully run a knife around the edge of each cup then pop them out and place on a cooling rack to cool.
- Enjoy warm topped with vegan butter, almond butter or your favourite nut or seed butter. Let any leftovers cool completely before storing. Store in the fridge in a sealed container for up to 6 days or freezer for up to 3 months.
So so good!! My husband and I are doing a Daniel fast (basically vegan, plus no sweets) so I made this without vanilla and maple syrup. I wanted to make 12 muffins so I added a small mashed sweet potato and a little more of the other ingredients. I subbed raisins for chocolate chips. My toddler and I couldn’t stop eating them haha. Then I wanted my husband to be able to have some but he’s also doing no fruit… so I thought I’d use all sweet potato and just make a half recipe since I only had two small ones already cooked. THEN i saw the half of an avocado left and thought I’d try that in there too. So it was enough to make a full recipe. I remembered I also had some leftover shredded carrots so I tossed those in. Wow they turned out so good! Even with no vanilla and no maple syrup. I was planning to not tell my husband about them if they weren’t good haha I was so skeptical. Cuz… avocado?! I’m already planning to make more of both kinds (banana & sweet potato, and sweet potato & avocado) soon. Cuz. We’re almost done. That’s right.. we ate 11 muffins (out of 24) between the three of us. I ate the most. Eating one right now. Number 12. My guiltless dessert at 9:30pm. Disclaimer: My husband and I usually don’t eat things that are very sweet. When using a recipe, I’ll usually cut the sugar in half. The muffins I made for my husband are more savory.
Sounds perfect! Love those flavor combos. Thanks for the review!