Peanut Butter Banana Baked Oatmeal Cups
These Peanut Butter Banana Baked Oatmeal Cups are so good! They combine some of our favorite healthy ingredients for a quick and easy breakfast that is gluten free, dairy free, and great for meal prep!
The oatmeal cups are currently on repeat! I love how they are just a little crispy, but still chewy!
There for a while I was all about my vegan baked oatmeal, but these are quickly becoming a new fave!
It’s a little odd because it’s like is it oatmeal or is it a muffin?
The same thing crossed my mind when I made air fryer egg bites. Except it was like is it a muffin or an omelet?!
Making them in a muffin pan makes it easier to serve them later and you can just grab one and go.
Use your leftover oats to make Brownie Baked Oatmeal, Oatmeal Cottage Cheese Pancakes, Protein Overnight Oats, or Bananas and Cream Oatmeal.
Ingredients Needed
- rolled oats – not steel cut or instant oats.
- salt
- baking powder – be sure it hasn’t expired. This helps to add a little fluff to the oatmeal cups.
- large banana – the riper the banana, the sweet that will be.
- natural peanut butter – when checking the label the only ingredients should be peanuts and maybe salt. Also use the creamy kind, not crunchy.
- Honey – maple syrup could also be used.
- egg
- milk of choice – any milk will work, I used unsweetened almond milk.
- banana slices for topping and peanut butter for drizzling
How to Make Peanut Butter Banana Baked Oatmeal Cups
Grease a muffin pan with cooking spray and preheat the oven to 350 degrees.
In a large mixing bowl, combine the oats, baking powder, and salt.
Mash the banana in a medium bowl and mix in the honey and peanut butter. Once combined, stir in the egg.
Combine the wet ingredients to the dry ingredients and add the milk.
Transfer the oatmeal batter to the prepared pan.
Bake for 25 minutes.
Let the oatmeal cups cool then top with the banana slices and drizzle with peanut butter.
Substitutions and Variations
Nut butters – the peanut butter could be swapped for almond butter, cashew butter, or whatever else you have on hand.
Chocolate chips – you can fold in some chocolate chips and top the muffin cups with a few more before baking.
Gluten free – use gluten free oats.
How to Store
Keep leftover peanut butter oatmeal cups in the refrigerator in an airtight container for up to 7 days. You can also place them in the microwave for a few seconds if you want them warm again.
More Muffin Oatmeal Recipes:
- Banana Blueberry Oatmeal Muffins
- Oatmeal Chocolate Chip Muffins
- Healthy Pumpkin Chocolate Chip Oatmeal Muffins
Peanut Butter Banana Baked Oatmeal Cups
Ingredients
- 2 1/2 cup rolled oats
- 1/4 tsp salt
- 1 tsp baking powder
- 1 large banana mashed
- 1/2 cup natural peanut butter
- ¼ cup honey
- 1 egg
- 1 cup milk of choice
- 12 banana slices for topping and peanut butter for drizzling
Instructions
- Preheat the oven to 350F and spray muffin tin with non-stick spray.
- Mix oats, salt, and baking powder in a large bowl.
- In a medium-sized bowl, mix mashed banana, peanut butter, and honey. Stir in egg.
- Pour wet ingredients into the oat mixture, then add milk.
- Stir until everything is well combined.
- Scoop the mixture into the prepared muffin tin and bake for 25 minutes.
- Once cooled, topped with additional banana slices and drizzle with peanut butter.
- Store in the fridge or freezer for a later date.
