There’s something ridiculously good about oatmeal, especially on a chilly, blistery winter morning. Just the other day I made the creamiest, piping hot bowl of oatmeal with vanilla, cinnamon, banana slices, blueberries and a drizzle of pure maple syrup. It tasted just as glorious as it sounds.
What’s your favorite oatmeal combo? Anything you want me to recreate for you?!
Listen, I’m not just a fan of bowls of oatmeal, I also love making: overnight oats, pans of baked oatmeal, and of course, cute little portable baked oatmeal cups like these peanut butter banana baked oatmeal cups. (Btw I also have almond butter apple oatmeal cups & pumpkin baked oatmeal cups!)
They’re perfect for kids, adults, great for snacking, freezer-friendly and oh so simple to make. And I can’t help but love that they’re packed with nearly 6g protein to help fuel you post workout.
What’s in these peanut butter banana baked oatmeal cups?
These are truly the perfect snack or breakfast to make when you have a few too many ripe bananas sitting on your counter. What I love about these banana oatmeal cups is that they also include peanut butter, which provides each muffin with nearly 6g protein. Here’s what you need:
- Ripe bananas: you’ll need about 2 large or 3 medium ripe bananas. Bananas with a few brown spots are perfect!
- Peanut butter: I love the flavor that peanut butter adds to these oatmeal cups. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- Eggs: gotta get in that protein and help the cups stay together. I haven’t tried with a flax egg yet (to make vegan), but let me know if you do!
- Pure maple syrup: to help naturally sweeten these oatmeal cups.
- Almond milk: I prefer almond milk but feel free to use whatever milk you have on hand.
- Oats: to keep these oatmeal cups gluten free, I suggest using gluten free rolled oats. If you aren’t gluten free, regular old-fashioned rolled oats work wonderfully!
- Baking staples: you’ll also need baking powder, vanilla, cinnamon and salt to help the oatmeal cups bake up properly and give them flavor.
- Optional: I love adding chocolate chips because who doesn’t love a PB banana chocolate combo? Feel free to use dairy free chocolate chips if you’d like.
Easy ingredient swaps
Because these peanut butter banana baked oatmeal cups are made with simple ingredients, they’re pretty easy to customize! Here’s what I can recommend for substituting:
- For the peanut butter: you are more than welcome to use almond, peanut, pecan or cashew butter in this recipe — just make sure it’s all natural with only nuts + salt.
- For the maple syrup: feel free to use honey instead.
Can I use steel cut or quick oats?
I would not recommend using steel cut or quick oats in these banana baked oatmeal cups as the texture will be much different. Rolled oats keep the oatmeal cups light and fluffy!
Banana baked oatmeal cups in 4 simple steps
- Prep your pan. Start by lining a muffin tin with muffin liners, and be sure to spray the insides with nonstick cooking spray.
- Mix the wet ingredients. Mix together the mashed banana, peanut butter, eggs, maple syrup, milk & vanilla until smooth.
- Add the dry. Mix in the oats, baking powder, cinnamon & salt, then fold in the chocolate chips (if using).
- Bake & enjoy. Distribute the batter into the muffin tin, top with more chocolate chips, and bake! I love to serve mine with a drizzle of peanut butter on top. YUM.
How to store peanut butter banana oatmeal cups
- To store: you can make these oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
- To free: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
More oatmeal recipes you’ll love
Get all of our oatmeal recipes here!
If you make these peanut butter banana baked oatmeal cups, I’d love to hear from you! Please leave a comment below and rate the recipe so others can know how you liked it — I appreciate it! xo.
Peanut Butter Banana Baked Oatmeal Cups
Delicious peanut butter banana baked oatmeal cups made with protein-packed peanut butter and naturally sweetened with bananas and a touch of maple syrup. These easy banana baked oatmeal cups are easily gluten and dairy free, freezer-friendly and great for kids!
- 1 heaping cup ripe mashed banana
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- 2 tablespoons pure maple syrup (or honey)
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)
- Optional: ⅓ cup chopped walnuts
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
To make dairy free: be sure to use a dairy free milk and to also use dairy free chocolate chips.
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm
Servings: 12 oatmeal cups
Serving size: 1 oatmeal cup
Saturated fat: 2.7g
This post was originally published on January 2nd, 2020, and republished on February 6th, 2022.