Why You’ll Love This Almond Butter Oatmeal Cups
- They’re the ultimate make-ahead breakfast. Seriously, just grab one and go. No more skipping breakfast or resorting to a sad granola bar. They reheat beautifully in the microwave for about 30 seconds, tasting just as good as the day you made them.
- The texture is absolutely perfect. We’re aiming for a soft, moist, and slightly chewy bite—not dry or crumbly like some baked oat products can be. The combination of mashed banana and almond butter keeps them incredibly tender.
- They’re wonderfully customizable. Once you’ve got the base recipe down, you can add your favorite mix-ins. Think dark chocolate chips, dried cranberries, or a sprinkle of cinnamon. It’s a fantastic way to use up what you have in the pantry.
- They feel like a treat but are genuinely nourishing. With whole-grain oats, healthy fats from the almond butter, and natural sweetness, these cups give you sustained energy without the mid-morning crash. It’s the kind of breakfast that makes you feel good.
Ingredients & Tools
- 2 very ripe bananas
- 1/2 cup creamy, unsweetened almond butter
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup milk of choice (I use unsweetened almond milk)
- 1/2 cup mix-ins like chocolate chips or chopped nuts (optional)
Tools: A standard 12-cup muffin tin, muffin liners (highly recommended!), a large mixing bowl, a fork or potato masher, and a measuring cup for the milk.
A quick note on the bananas—the riper they are, the sweeter your cups will be and the easier they are to mash. And for the almond butter, make sure it’s the runny, stir-able kind, not the super thick, dry variety you sometimes find at the bottom of a jar.
Serves: 12 | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why so ripe with the bananas? Those brown, spotty bananas aren’t just for banana bread. They mash into a smooth, sweet paste that binds our ingredients together and adds natural sweetness, meaning we can use less added sugar.
- Can I use a different nut butter? Absolutely! Creamy peanut butter or cashew butter would work wonderfully here. Just try to use a natural variety without added sugars or hydrogenated oils for the best flavor and texture.
- What’s the deal with the oats? Old-fashioned rolled oats are key. They give the best texture. Avoid using quick oats or steel-cut oats, as they will result in a gummy or too-chewy final product. The rolled oats provide the perfect hearty bite.
- Don’t skip the muffin liners! I’ve tried just greasing the pan, and while it works, the liners make cleanup an absolute dream and help the cups hold their shape perfectly as they cool. Parchment paper liners are my favorite.
How to Make Almond Butter Oatmeal Cups
Step 1: First, preheat your oven to 350°F (175°C). This is crucial for getting the right rise. Then, line your muffin tin with those parchment liners—trust me on this. Now, grab your bananas and peel them into a large mixing bowl. Use a fork or potato masher to mash them until they’re mostly smooth, with just a few small lumps for texture.
Step 2: To the mashed banana, add the almond butter, maple syrup, egg, and vanilla extract. Now, stir everything together until it’s well combined and you have a relatively smooth, creamy-looking mixture. You’ll notice the almond butter might be a little stubborn at first, but just keep stirring—it will come together into a gorgeous, homogenous batter.
Step 3: Here come the dry ingredients. Add the rolled oats, baking powder, cinnamon, and salt directly into the wet mixture. Stir everything until the oats are fully coated and there are no dry patches. The batter will be quite thick at this point, which is exactly what we want.
Step 4: This is where the magic happens. Pour in the half-cup of milk and stir again. You’ll see the batter loosen up significantly, becoming more scoopable. If you’re using any mix-ins, like chocolate chips or nuts, now is the time to fold them in gently.
Step 5: Using a spoon or a cookie scoop, divide the batter evenly among the 12 prepared muffin cups. Fill them almost to the top—these don’t rise a huge amount, so you want a nice, substantial cup. You can smooth the tops a little with the back of your spoon if you like.
Step 6: Pop the tin into your preheated oven and bake for 20 to 25 minutes. You’re looking for the tops to be golden brown and set to the touch. A toothpick inserted into the center should come out clean, or with just a few moist crumbs (but no wet batter).
Step 7: Once they’re perfectly baked, take the tin out of the oven and let the oatmeal cups cool in the pan for about 10 minutes. This is important—it allows them to set. After 10 minutes, carefully transfer them to a wire rack to cool completely. They’ll firm up as they cool, making them much easier to handle.
Serving Suggestions
Complementary Dishes
- A bowl of fresh berries — The bright, juicy acidity of strawberries or blueberries cuts through the richness of the almond butter beautifully, adding a fresh component to your breakfast plate.
- A side of Greek yogurt — A scoop of plain or vanilla yogurt adds a creamy, protein-packed element that turns this from a snack into a complete and satisfying meal.
- A soft-boiled egg — For a truly balanced savory-sweet breakfast, the creamy yolk of a soft-boiled egg provides a lovely contrast and keeps you full for hours.
Drinks
- A hot cup of black coffee — The bitter notes of a good brew are the perfect partner for the sweet, nutty flavors of the oatmeal cup. It’s a classic pairing for a reason.
- A glass of cold almond milk — Double down on the almond flavor! A cold glass of milk is not only refreshing but also enhances the nutty theme in a very satisfying way.
- A chai latte — The warm spices in chai—cinnamon, cardamom, cloves—echo the cinnamon in the cups, creating a wonderfully cozy and aromatic breakfast experience.
Something Sweet
- A drizzle of extra almond butter — For the ultimate almond lover, warming a tablespoon of almond butter and drizzling it over the top right before eating feels incredibly decadent.
- A dark chocolate square — If you didn’t add chocolate chips to the batter, enjoying a square of high-quality dark chocolate on the side makes the whole thing feel like a legitimate dessert-for-breakfast situation.
- A spoonful of fruit compote — A quick compote made by simmering frozen cherries or peaches with a touch of maple syrup adds a luxurious, warm fruit topping that’s just divine.
Top Mistakes to Avoid
- Mistake: Using green, underripe bananas. They won’t mash properly and lack the natural sweetness needed to balance the flavors. Your cups will be bland and might have weird chunks of hard banana. Wait for those spots!
- Mistake: Overmixing the batter after adding the oats. Once the dry ingredients are incorporated, stop stirring. Overmixing can lead to a denser, tougher texture. A few lumps are perfectly fine.
- Mistake: Skipping the cooling time in the pan. I know it’s tempting to dig right in, but if you try to remove them immediately, they’ll likely fall apart. That 10-minute rest allows them to set and firm up.
- Mistake: Overbaking. Set a timer! Baking for too long will dry them out. They should be moist and tender, not crumbly. If the tops are golden and spring back lightly when touched, they’re done.
Expert Tips
- Tip: For a flavor boost, toast your oats. Spread the raw oats on a baking sheet and toast them in a 350°F oven for 5-7 minutes before adding them to the recipe. This deepens their nutty flavor and makes the whole kitchen smell amazing.
- Tip: Make them gluten-free effortlessly. As long as you use certified gluten-free oats, this recipe is naturally gluten-free. It’s a fantastic option for anyone with dietary restrictions.
- Tip: Create a “swirl” effect. After filling the muffin cups, dot the top of each one with a tiny extra bit of almond butter and use a toothpick to swirl it in. It creates a beautiful marbled look and an extra burst of flavor in every bite.
- Tip: Freeze them individually for the ultimate convenience. Once completely cool, wrap each cup tightly in plastic wrap and place them all in a large freezer bag. You can grab one and thaw it overnight in the fridge or microwave it straight from frozen for about 60-90 seconds.
FAQs
Can I make these vegan?
Yes, you absolutely can! The only non-vegan ingredient is the egg. To replace it, you can use a “flax egg.” Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Use this in place of the egg. Also, make sure to use maple syrup instead of honey. The texture might be a tiny bit more dense, but they’ll still be delicious.
How should I store these, and how long do they last?
Once completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, I highly recommend the refrigerator, where they’ll stay fresh and moist for about 5 days. You can also freeze them for up to 3 months. Just reheat in the microwave for 30-60 seconds from the fridge, or about 90 seconds from frozen.
My batter seems really runny. What did I do wrong?
This can happen if your bananas were particularly large or if your almond butter was very oily. Don’t worry! The oats will absorb a lot of the moisture as they bake. If it seems excessively runny, you can always add another tablespoon or two of oats to thicken it up slightly. The cups will still turn out great.
Can I use quick oats instead of old-fashioned rolled oats?
I don’t recommend it. Quick oats are cut smaller and pre-steamed, so they absorb liquid much faster and more completely. This would result in a gummier, less textured final product. The heartier texture of old-fashioned rolled oats is really key to the success of this recipe.
Are these suitable for meal prep?
They are the perfect meal prep recipe! They hold their texture beautifully for days. I make a batch every Sunday. I keep 3-4 in the fridge for the first half of the week and freeze the rest, moving them to the fridge as needed. It makes busy mornings so much smoother and ensures you always have a healthy option on hand.
Almond Butter Oatmeal Cups
Whip up these easy Almond Butter Oatmeal Cups! A make-ahead, portable breakfast that's soft, chewy & packed with nutty flavor. Perfect for busy mornings. Ready in 35 mins!
Ingredients
Ingredients
-
2 very ripe bananas
-
1/2 cup creamy, unsweetened almond butter
-
1/3 cup maple syrup or honey
-
1 large egg
-
1 tsp vanilla extract
-
2 cups old-fashioned rolled oats
-
1 tsp baking powder
-
1/2 tsp ground cinnamon
-
1/4 tsp fine sea salt
-
1/2 cup milk of choice (I use unsweetened almond milk)
-
1/2 cup mix-ins like chocolate chips or chopped nuts (optional)
Instructions
-
First, preheat your oven to 350°F (175°C). This is crucial for getting the right rise. Then, line your muffin tin with those parchment liners—trust me on this. Now, grab your bananas and peel them into a large mixing bowl. Use a fork or potato masher to mash them until they're mostly smooth, with just a few small lumps for texture.01
-
To the mashed banana, add the almond butter, maple syrup, egg, and vanilla extract. Now, stir everything together until it's well combined and you have a relatively smooth, creamy-looking mixture. You'll notice the almond butter might be a little stubborn at first, but just keep stirring—it will come together into a gorgeous, homogenous batter.02
-
Here come the dry ingredients. Add the rolled oats, baking powder, cinnamon, and salt directly into the wet mixture. Stir everything until the oats are fully coated and there are no dry patches. The batter will be quite thick at this point, which is exactly what we want.03
-
This is where the magic happens. Pour in the half-cup of milk and stir again. You'll see the batter loosen up significantly, becoming more scoopable. If you're using any mix-ins, like chocolate chips or nuts, now is the time to fold them in gently.04
-
Using a spoon or a cookie scoop, divide the batter evenly among the 12 prepared muffin cups. Fill them almost to the top—these don't rise a huge amount, so you want a nice, substantial cup. You can smooth the tops a little with the back of your spoon if you like.05
-
Pop the tin into your preheated oven and bake for 20 to 25 minutes. You're looking for the tops to be golden brown and set to the touch. A toothpick inserted into the center should come out clean, or with just a few moist crumbs (but no wet batter).06
-
Once they're perfectly baked, take the tin out of the oven and let the oatmeal cups cool in the pan for about 10 minutes. This is important—it allows them to set. After 10 minutes, carefully transfer them to a wire rack to cool completely. They'll firm up as they cool, making them much easier to handle.07
