Coffee Cake Baked Oatmeal Cups

Easy and delicious baked oatmeal cups made with wholesome ingredients in less than 35 minutes.

These Coffee Cake Baked Oatmeal Cups are everything you love about classic coffee cake in a wholesome, meal-prep-friendly breakfast. Made with oats, banana, and vanilla protein powder, then topped with a cinnamon pecan streusel. They’re soft, cozy, and perfect for busy mornings.

Why you’ll love these Coffee Cake Baked Oatmeal Cups:

Protein-rich and made with wholesome ingredients. Rolled oats, banana, and vanilla protein powder make these oatmeal cups satisfying, naturally sweetened with maple syrup and banana, and filling enough to keep you energized until lunch.

Tastes like coffee cake for breakfast. Soft, cinnamon-spiced baked oats are topped with a buttery pecan streusel for all the cozy flavors of classic coffee cake in a nourishing breakfast.

Perfect for meal prep. Bake a batch in under 35 minutes and enjoy a grab-and-go breakfast all week. They’re also freezer-friendly for busy mornings.

Ingredient Breakdown + Recipe Modifications:

• Old-fashioned rolled oats: The base of these oatmeal cups, providing a hearty texture and added fiber. I recommend old-fashioned oats for the best consistency.
• Banana: A ripe banana naturally sweetens the oatmeal while adding moisture and helping bind everything together. The riper the banana, the sweeter the oatmeal cups.
• Milk: Helps soften the oats and creates a creamy texture. Dairy or your favorite unsweetened non-dairy milk will both work well.
• Egg: Helps bind the oatmeal cups so they hold their shape after baking.
• Maple syrup: Naturally sweetens the oatmeal with a warm, cozy flavor that pairs perfectly with the cinnamon. Honey can be substituted if preferred.
• Vanilla extract: Adds warmth and enhances the coffee cake flavor.
• Vanilla protein powder: Boosts the protein while adding a subtle vanilla flavor. Whey protein works best for texture, but a plant-based protein powder can also be used (you may need a splash more milk if the batter is too thick).
• Baking powder: Gives the oatmeal cups a lighter, fluffier texture.
• Cinnamon: The star spice that gives these oatmeal cups their classic coffee cake flavor.
• Nutmeg: Adds subtle warmth and depth that complements the cinnamon beautifully.
• Salt: Just a pinch balances the sweetness and enhances all the flavors.
• Whole pecans: Finely chopped pecans create a crunchy, buttery streusel topping. Walnuts are a great substitute if that’s what you have on hand.
• Brown sugar: Adds caramel-like sweetness to the streusel and helps it crisp up in the oven.
• All-purpose flour: Helps bind the streusel together for that classic crumbly topping. A 1:1 gluten-free flour can be substituted if needed.
• Butter: Melted butter creates the rich, crisp streusel that makes these taste just like coffee cake.

How to make Coffee Cake Baked Oatmeal Cups:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners. 
2. In a large mixing bowl, mash banana until smooth (a few lumps remaining is ok). Whisk in milk, egg, maple syrup, and vanilla. Add oats, protein powder, baking powder, cinnamon, nutmeg, and salt. Use a wooden spoon or spatula to combine until incorporated. Fill each muffin liner ¾ full. 
3. To make the streusel, add pecans and oats to a high-speed blender or food processor. Blitz until a coarse meal is achieved. Add to a bowl along with the rest of the streusel ingredients. Stir until combined. Mixture should resemble wet sand. Sprinkle streusel over each muffin and gently press to the surface so it adheres. 
4. Bake for 22-25 minutes until centers are just set. Cool in the pan for 15 minutes before removing. 

Pro Tips:

• Use ripe bananas: The riper your banana, the sweeter and more flavorful your oatmeal cups will be. Look for bananas with plenty of brown spots.
• Press the streusel gently into the batter: Lightly pressing the topping into each oatmeal cup helps it adhere while still creating a crisp, crumbly finish.
• Don’t overbake: Bake just until the centers are set. The oatmeal cups will continue to firm up as they cool, keeping them soft and moist instead of dry.
• Freeze for later: These freeze beautifully! Store in an airtight container for up to 3 months, then microwave for 30–60 seconds for an easy grab-and-go breakfast.

Frequently asked questions:

Can I make these oatmeal cups ahead of time?
Absolutely! These are perfect for meal prep. Bake a batch at the beginning of the week and store them in the refrigerator for an easy grab-and-go breakfast.

Can I make these gluten-free?
Yes! Simply use certified gluten-free rolled oats and substitute the all-purpose flour in the streusel with your favorite 1:1 gluten-free flour blend.

Can I use a different protein powder?
Yes. I recommend vanilla whey protein powder for the best texture, but a plant-based protein powder also works. Depending on the brand, you may need to add 1–2 tablespoons of extra milk if the batter seems too thick.

Can I make these without banana?
Yes. Substitute the banana with about ½ cup unsweetened applesauce or pumpkin puree. The flavor will change slightly, but they’ll still be delicious.

Can I add mix-ins?
Definitely! Chocolate chips, chopped pecans, walnuts, blueberries, or diced apples all make great additions. Keep mix-ins to about ½ cup total so the oatmeal cups bake evenly.

Storage + Reheating Instructions:

Refrigerator: Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. I recommend freezing them individually so you can grab one whenever you need breakfast.

Reheat: Microwave for 20–30 seconds from the refrigerator or 45–60 seconds from frozen until warmed through. For a slightly crisp streusel topping, reheat in a 325°F oven or toaster oven for 8–10 minutes. They’re also delicious enjoyed cold or at room temperature.

If you loved these Coffee Cake Baked Oatmeal Cups, you’ll also enjoy these other delicious oatmeal recipes:

• Caramelized Peach Baked Oatmeal
• Peach Crisp Baked Oatmeal
• Dark Chocolate Pistachio Baked Oatmeal
• Pear and Chai Baked Oatmeal
• Mango Sticky Rice Baked Oatmeal

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!