Coconut Cashew Oatmeal Breakfast Cups

Now that I work a nine-to-five remotely — which often means working from the couch — having breakfast ready is a lifesaver. I enjoy making fresh breakfasts like oatmeal or sourdough toast, but having make-ahead options for several days of the week saves so much time. I already love overnight oats and baked oatmeal, so I decided to try another oat variation: oatmeal cups. They’re basically oatmeal baked in a muffin tin instead of a baking dish, which makes for a fun and portable breakfast. These Coconut Cashew Oatmeal Cups are the first of many oatmeal-cup recipes I plan to make.

What you need for these Coconut Cashew Oatmeal Cups!

The coconut and cashew combination is absolutely delicious. I came up with the pairing and it turned out even better than I expected. While I’ll probably use these flavors in dessert someday, they’re perfect in these oatmeal cups right now. The recipe uses simple, wholesome ingredients — mostly classic oatmeal staples — and yes, I add chocolate chips on top because chocolate makes breakfast better.

• Banana: Natural sweetness from banana keeps the cups lightly sweetened without tasting strongly of banana.
• Cashew Butter: Adds creaminess, healthy fats, and the signature cashew flavor. You can swap other nut butters, but you’ll lose the cashew taste.
• Coconut Butter: Brings rich coconut flavor and texture. If you don’t have it, extra cashew butter will work, though the coconut note will be missing.
• Oats: The base of the recipe — old-fashioned rolled oats work well.
• Shredded Coconut: Unsweetened shredded coconut adds texture and extra coconut flavor.
• Almond Milk: I use unsweetened vanilla almond milk; any milk will work. Cashew or coconut milk pairs especially well with the flavors.
• Chocolate Chips: Optional but recommended — I use dairy-free chips. Chocolate pairs beautifully with coconut and cashew.
• Vanilla Extract & Salt: A splash of vanilla and a pinch of salt enhance flavor.
• Baking Powder: A small amount gives a light rise.

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 smooth.
3. Add the 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 mixed.
5. Grease or line a muffin tin.
6. Spoon the mixture into the muffin tin, filling each cup. This recipe yields about 8 oatmeal cups.
7. Optionally top each cup with extra chocolate chips and a sprinkle of shredded coconut.
8. Bake for 15 minutes, then allow to cool slightly before removing from the tin.
9. Enjoy warm or store cooled cups in the fridge for grab-and-go breakfasts throughout the week.

Ingredients

• 1 banana
• 1/4 cup cashew butter
• 1 1/2 tbsp coconut butter, melted
• 1/2 cup almond milk (unsweetened vanilla recommended)
• 1 cup old-fashioned rolled oats
• 1/4 cup unsweetened shredded coconut
• 2 tbsp dairy-free chocolate chips
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/2 tsp baking powder

Notes and tips

These oatmeal cups are best stored in an airtight container in the refrigerator for up to five days, making them ideal for meal prep. Reheat briefly in the microwave for a warm breakfast, or enjoy cold with a splash of milk. To vary the flavor, swap cashew butter for almond or peanut butter, or add chopped nuts, dried fruit, or a sprinkle of cinnamon.

More breakfast ideas

• 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 recipe, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can see and share your recreations.

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