Baked Banana Oat Cups Recipe | Quaker Oats
Quaker Oats-Gradient overlay

*You are now leaving

A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium. This recipe per 1 serving provides at least 1g soluble fiber. See nutritionals below.

  • 3 cups Quaker Old Fashioned Oats, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups nonfat milk
  • 3 tablespoons canola oil, plus 2 teaspoons for oiling pan
  • 1 large egg
  • 1 large egg white
  • ¼ cup maple syrup
  • 1 cup mashed very ripe banana (2 medium bananas)
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

*You are now leaving

Cooking Instructions

Preheat the oven to 350 degrees. Place 1 cup of the oats in a food processor and process until it is finely ground. (You will wind up with about ¾ cup.) Place the ground oats into a medium bowl with the remaining rolled oats, the cinnamon, baking powder and salt and stir to combine. In another medium bowl whisk the milk, 3 tablespoons canola oil, egg, egg white, and maple syrup until smooth. Stir in the banana and the vanilla extract until well combined. Add the dry ingredients to the wet and stir to combine.
Brush the wells of a 12-cup muffin tin with 2 teaspoons oil. Spoon the mixture into the muffin wells, filling each to the top. Sprinkle pecans on top. Bake until set and golden brown around the sides, about 25 minutes. Cool in the pan on a wire rack for 10 minutes, then run an offset spatula around the sides and underneath each cup to remove from the pan and transfer to the wire rack to cool. Store in an airtight container in the refrigerator for up to 3 days, or freeze.

From our partner Ellie Krieger

Quaker Oats-AlexaVoice_Homepage_Tile_Mobile


Vanishing Oatmeal
Raisin Cookies

Quaker Oats-Healthy Heart


No-fuss breakfasts for
on-the-go mornings

Quaker Oats-Healthy Heart