Coconut Cashew Oatmeal Cups

Now that I am working nine to five, although it is remotely which means I can work from my couch, having breakfast ready to go is a true life saver.  I am all about making a fresh breakfast the morning of, like a bowl of oatmeal or sourdough toast, but i love to have breakfast made for at least a few days of the week!  It just saves so much time!!! I love overnight oats and oatmeal bakes, so I decided it was time to try another oat variation … oatmeal cups.  They are pretty much oatmeal baked in a muffin tin rather than a baking dish, but still a super cute & fun switch up!!  These Coconut Cashew Oatmeal Cups are definitely the first of many oatmeal cups that I will be making.

a plate with three oatmeal cups, blueberries, and cashews

What you need for these Coconut Cashew Oatmeal Cups!

You guys, let me just say that the coconut cashew flavor combination is absolutely delicious!  I don’t know how, but the combination just came into my head and I thought it sounded SO good.  I tried it out and I was SO right!  There is definitely a dessert with this flavor combo in my future, but for now let’s get back to the oatmeal cups.  Besides the coconut and cashew there are a few other simple and healthy ingredients, pretty much the classic oatmeal ones!  And of course any nutritious breakfast in my book has chocolate chips on top. I’m right, right!?!

a stack of two oatmeal cups
  • Banana: These oatmeal cups are naturally sweetened with banana, which I love! They don’t taste very banana-y though, just a subtle flavor. It is definitely here more for the sweetness!
  • Cashew Butter: The cashew butter helps makes these oatmeal cups thick & creamy and taste delicious. It also gives a nice serving of healthy fats to help keep you full longer! The cashew butter could be replaced by any other nut butter, but then you would be losing the cashew taste.
  • Coconut Butter: Coconut butter gives these oatmeal cups a rich and absolutely delicious flavor. If you don’t have coconut butter you could just add more cashew butter. But once again you would miss out on the coconut taste!
  • Oats: You can’t have oatmeal cups with oats! I used old fashioned in this recipe.
  • Shredded Coconut: The shredded coconut adds a nice texture to these cups, thickens things up, and of course gives more coconut flavor! Make sure you use unsweetened!
  • Almond Milk: I always use unsweetened vanilla almond milk, but you could replace this with any milk you have on hand! Cashew and coconut would be delicious and of course go with the flavor theme.
  • Chocolate Chips: Honestly if you know me at all, this is no surprise! Chocolate simply makes everything better, especially breakfast. I love to use dairy free chocolate chips.
  • Lastly a splash of Vanilla Extract & a pinch of Salt for flavor. And Baking Powder for a little rise.
a plate of coconut cashew oatmeal cups

How to make these Coconut Cashew Oatmeal Cups!

  1. Set the oven to 350 degrees.
  2. Mash the banana in a mixing bowl.
  3. Add the cashew butter, coconut butter (melted), almond milk, and vanilla extract and combine until smooth.
  4. Add in the oats, shredded coconut, chocolate chips, baking powder and salt. Combine evenly.
  5. Grease or line a muffin tin.
  6. Fill each muffin tin with a large spoonful of the mixture. This recipe should make 8 oatmeal cups.
  7. Optional: Top each oatmeal cup with more chocolate chips and an extra sprinkle of shredded coconut.
  8. Bake for 15 minutes.
  9. Enjoy!
a hand holding one of the oatmeal cups

Check out some of my other breakfast recipes!

Connect with me!

If you make these Coconut Cashew Oatmeal Cups or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on instagram, so I can see and share your recreations!!

coconut cashew oatmeal cups on a white background
a plate of oatmeal cups, one with a bite taken out
Print

Coconut Cashew Oatmeal Cups

These Coconut Cashew Oatmeal Cups are the best make ahead breakfast!  They are made with simple & healthy ingredients, come together in about 30 minutes, and are absolutely delicious.  A perfect creamy, coconutty, and chocolatey breakfast.

  • Author: Kayla Berman
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Oatmeal Cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

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

Instructions

  1. Set the oven to 350 degrees.
  2. Mash the banana in a mixing bowl.
  3. Add the cashew butter, coconut butter (melted), almond milk, and vanilla extract and combine until smooth.
  4. Add in the oats, shredded coconut, chocolate chips, baking powder and salt. Combine evenly.
  5. Grease or line a muffin tin.
  6. Fill each muffin tin with a large spoonful of the mixture. This recipe should make 8 oatmeal cups.
  7. Optional: Top each oatmeal cup with more chocolate chips and an extra sprinkle of shredded coconut.
  8. Bake for 15 minutes.
  9. Enjoy!

Keywords: breakfast, oatmeal, oatmeal cups, baked oatmeal, healthy breakfast, breakfast recipe, oatmeal recipe, oatmeal cup recipe. coconut, cashew, coconut cashew oatmeal cups, chocolate, dairy free, gluten free, refined sugar free, healthy

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