Coconut Cashew Oatmeal Breakfast Cups

Now that I work a regular nine-to-five—remotely, from my couch—having ready-made breakfasts a few days a week is a lifesaver. I enjoy making fresh breakfasts like a bowl of oatmeal or sourdough toast most mornings, but prepping something ahead saves so much time. I love overnight oats and baked oatmeal, so I decided to try another oat variation: oatmeal cups. They’re essentially oatmeal baked in a muffin tin instead of a baking dish, which is a fun and convenient twist. These Coconut Cashew Oatmeal Cups are the first of many oatmeal cups I plan to make.

What you need for these Coconut Cashew Oatmeal Cups!

The coconut and cashew pairing is truly delicious. I came up with the combo on a whim and it exceeded expectations. For these oatmeal cups you’ll use a few simple, wholesome ingredients—mostly classic oatmeal staples—plus a few flavor-boosting touches. And yes, I like a few chocolate chips on top of my breakfasts. Chocolate makes everything better!

• Banana: Natural sweetener that adds subtle sweetness without an overpowering banana flavor.
• Cashew Butter: Adds creaminess, healthy fats, and the signature cashew flavor. You can substitute another nut butter, but you’ll lose the cashew note.
• Coconut Butter: Brings rich coconut flavor. If you don’t have it, more cashew butter works, though the coconut flavor will be reduced.
• Oats: Old-fashioned rolled oats work best for texture.
• Shredded Coconut: Unsweetened shredded coconut adds texture and amplifies the coconut flavor.
• Almond Milk: I use unsweetened vanilla almond milk, but any milk (cashew or coconut are great choices) will work.
• Chocolate Chips: A little chocolate makes these feel indulgent—dairy-free chips are a nice option.
• Vanilla Extract, Salt, and Baking Powder: A splash of vanilla and a pinch of salt brighten the flavors; baking powder gives a light lift.

How to make these Coconut Cashew Oatmeal Cups!

1. Preheat the oven to 350°F (175°C).
2. Mash the banana in a mixing bowl until mostly smooth.
3. Add cashew butter, melted coconut butter, almond milk, and vanilla extract; stir until the mixture is smooth and combined.
4. Stir in the oats, shredded coconut, chocolate chips, baking powder, and salt until evenly distributed.
5. Grease or line a muffin tin with paper liners or cooking spray.
6. Fill each muffin cup with a large spoonful of the oat mixture. This batch yields about 8 oatmeal cups.
7. Optional: top each cup with additional chocolate chips and a sprinkle of shredded coconut.
8. Bake for about 15 minutes, until set and lightly golden on top.
9. Let cool slightly, then enjoy warm or store for make-ahead breakfasts.

Check out some of my other breakfast recipes!

• Almond Butter Berry Overnight Oats
• Chunky Monkey Granola
• Ham, Swiss, & Broccoli Egg Bites
• Veggie Packed Baked Oatmeal

Connect with me!

If you make these Coconut Cashew Oatmeal Cups or try any other recipes, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can see and share your recreations.

Coconut Cashew Oatmeal Cups

• Author: Kayla Berman
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 minutes
• Yield: 8 Oatmeal Cups
• Category: Breakfast
• Method: Baking
• Cuisine: American