Baked Oatmeal Cups
Updated September 1, 2025
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes, plus 30 minutes' resting and cooling
- Rating
- Comments
- Read comments
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Ingredients
Nonstick spray
⅓ cup/32 grams sliced almonds
⅓ cup/28 grams unsweetened shredded coconut
2 cups/224 grams old-fashioned rolled oats
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt (such as Diamond Crystal)
2 large ripe bananas, mashed (1 cup)
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 ½ cups/360 milliliters milk (dairy, almond or oat)
⅓ cup/83 grams almond butter
½ cup dried fruit, such as cranberries or raisins, finely chopped
Nutritional analysis per serving (12 servings)
26 grams carbs; 34 milligrams cholesterol; 211 calories; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 230 milligrams sodium; 7 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Generously coat a standard muffin tin with nonstick spray or line with paper liners.
- Step 2
In a small skillet, combine the almonds and coconut. Cook over medium-low heat, tossing often, until the coconut is golden brown and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate and set aside to cool.
- Step 3
In a large bowl, whisk together the oats, baking powder, cinnamon and salt. In another bowl, combine the bananas, eggs, maple syrup and vanilla, and whisk until incorporated. Stir in the milk.
- Step 4
Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the cranberries and all but about 3 tablespoons of the almonds and coconut mixture, and mix well.
- Step 5
Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle with the reserved almond and coconut mixture. Bake for 25 to 30 minutes, until the muffin cups have risen slightly and are firm to the touch.
- Step 6
Cool in the pan for 15 minutes, then carefully transfer to a wire rack and let cool completely. The cups will keep for up to 3 days stored in a sealed container in the refrigerator.
Private Notes
Comments
I confidently followed the recipe to the letter, substituting a tablespoon of light brown sugar for the maple syrup, which we don’t enjoy. The results were fantastic! They reminded me of Melissa Clark's lunch box harvest muffins recipe that we’ve made countless times, but this version uses oats instead of flour.
Can I sub something for the bananas? Hate bananas...
@Wendy Maybe something like unsweetened applesauce thickened with ground flaxseed meal or soaked chia seeds as needed
These are delicious, and with an ingredient/nutrition profile that makes me feel good about giving them to my kiddos. Substituted honey for the maple syrup, but otherwise followed it to the letter.
At 30 mins in the oven, they were still very wet and I ended up baking them for at least an hour to release most of the moisture. That made the outside overdone. I followed the recipe so not sure what went wrong.
I have made these oatmeal cups a half dozen times. Family and friends love them instead of something that is really sweet. I found some swaps that work well. Instead of ripe bananas, I have used ripe avocado, microwaved sweet potatoes, and mashed plums. Instead of coconut or dried fruit I use walnuts or pecans. Letting the batter sit is the key to having these muffins turn out well.