Healthy Peanut Butter Banana Baked Oatmeal Cups filled with mashed banana, gluten free oats, pure maple syrup and the perfect amount of chocolate chips. A simple, easy recipe that is perfect for a quick breakfast or snack.
I love oatmeal but I don’t always feel like I have the time to actually make a bowl in the morning and these oatmeal cups are the perfect solution. It will take you less than ten minutes to mix all of your ingredients together and then, after twenty-five minutes of baking, you will have a batch of oatmeal cups that you can reheat and eat all week long.
Gluten free rolled oats pack a punch of healthy fiber and carbohydrates that make them perfect for breakfast or a great post-workout snack. You can pair them with a few eggs and fresh berries for a full breakfast that will keep you feeling full for hours.
These are also a great after school snack for kiddos or snack for yourself if you are out and about. Keep reading to learn how to make these perfect and healthy peanut butter baked oatmeal cups!
Muffin liners (these are optional but if you are worried about the oatmeal cups sticking they are great!)
Let’s Talk About the Ingredients You Need to Make This Recipe
Mashed Banana: I really do love baking with mashed banana because not only does it taste delicious, it also adds some natural sweetness to any baked good which means you can use less sugar and rely on the natural sweetness of the fruit instead. The riper the banana you use the sweeter your baked oatmeal will be.
Almond Milk: This recipe uses almond milk to keep things dairy free but you could also use regular dairy milk if you prefer or another non-dairy milk like oat milk or cashew milk. I would not use canned coconut milk for this recipe.
Peanut Butter: Peanut butter and banana is such a classic combo and it works really well in these baked oatmeal cups, too. If you have a nut allergy, or just don’t love the taste of peanut butter, you can always use almond butter or cashew butter. When you are buying nut butter be sure to look for one that does not have any added sugar or oils.
Maple Syrup: Maple syrup is a natural sweetener and great to use in baking. Because the mashed banana adds some sweetness and the chocolate chips are likely sweet as well, you only need one fourth of a cup for this recipe.
Vanilla Extract: I’ve made these baked oatmeal cups with and without vanilla extract and I can confidently say that they taste even better with a little vanilla in the mix.
Gluten Free Rolled Oats: To make sure the oatmeal cups are truly gluten-free, be sure to grab certified gluten free rolled oats. This brand is always my go to. Steel cut oats or instant oatmeal will not work in this recipe so be careful to read the labels and grab the right oats.
Cinnamon: Cinnamon is the perfect spice to use in these oatmeal cups because the spice pairs perfectly with the mashed banana and chocolate chips. You can leave it out if you don’t love cinnamon but I think it adds some really great flavor.
Chocolate Chips: I like to use semi-sweet chocolate chips in this recipe because I think they have just the right balance of bitter and sweet. Of course, you can always use milk chocolate chips or dark chocolate chips if you prefer. Also, if you are particularly concerned about keeping this recipe completely dairy free, make sure you use dairy-free chocolate. I love this dairy free brand of chocolate chips and always keep a bag in my pantry.
How to Store and Reheat The Oatmeal Cups
These oatmeal cups are plenty delicious all by themselves but if you want to add a little something more to them, an extra slather of peanut butter is never a bad idea.
Because they are made with only real ingredients and no preservatives, you will need to store these in the fridge or freezer to keep them fresh. If you need to freeze the oatmeal cups (I always make a batch and then freeze half) just let them come to a complete cool before transferring them to a freezer bag or container and storing them in the freezer.
To reheat the cups, wrap them in tin foil and then place them in a 350 degree oven for around ten minutes until they are completely heated through the middle. If you need a faster option, you can also microwave the oatmeal cups for ten seconds at a time until warm.
In a mixing bowl, whisk together the mashed banana, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.
Fold in the chocolate chips.
Next, evenly divide the oatmeal cup mixture among a lined or greased muffin tin. Bake at 350 degrees for 25-30 minutes until set. Remove the oatmeal cups from the oven and let cool slightly before serving.
Leave a comment
Made the Peanut Butter Banana Baked Oatmeal Cups, and they are fantastic!
These are amazing!!! I made them for snacks this week as I was looking for a pre-workout snack that’s high in carbs without all the sugar and junk of pre-made snack bars and they have quickly become a staple for me! The flavor is awesome – I’m a ‘straight out of the jar’ peanut butter fan and you can’t beat the combo of PB and banana, and the little bit of chocolate is just an added treat. I did leave out the maple syrup as I’m not a fan of it in general, but after measuring 1 cup of bananas I had half a banana left so I added that, which I think gave it the perfect level of sweetness. Thank you for the recipe Ashlea, these are the best!
The oatmeal cups are delicious! The recipe is easy to follow. I have to restrain myself from eating all of them right now! I enjoy making all the recipes! Thank you!
Haha! You’re so welcome, Lilia! I’m so glad you loved the recipe! Thanks for taking the time to leave a review!
I’ve been looking for healthier options to make with my too-ripe-to-eat bananas, and these are perfect! Just the right amount of sweetness & a great grab & go breakfast too!
I’m so glad you loved it, Carol! Thank you for taking the time to leave a review!
Great recipe! Super easy to follow and the banana peanut butter lovers in my house loved it! These won’t last long.
I’m so glad everyone loved it, Virginia!
These muffins are fantastic! Definitely one of my go-to breakfasts. I make a double batch of them every few weeks.
I’m so glad you loved them, Ashley!
I love these! I found myself getting into a rut with breakfast and I kept grabbing something unhealthy and quick. I made these to have on hand, and they are not only delicious, but also very filling! I’m making my second batch right now. Thanks for the recipe!
You’re so welcome, Sarah! Thanks for sharing!
Delicious! I make a few without chocolate chips for my toddler and he loves them too!
That’s wonderful! I’m so glad you enjoyed them!
Great healthy recipe for breakfast or a mid day snack. My kids love this and they can do it with little help! Thanks you.
Hi! I was wondering about subbing peanut butter powder for the peanut butter. Have you tried this?
Recipe is so easy to follow and the finished product is DELICIOUS. They are huge hit with the kids and make for such a quick and easy breakfast.
A perfect way to use up bananas on the verge of going bad! Love the flavor combos with the oats! Thanks for the easy and delicious recipe!
I love these! They are perfect for breakfast – I had them with a smoothie or Greek yogurt for some protein. They’re very comforting and sweet without using processed ingredients. Thank you for the recipe!
These were wonderful! Great size, texture, and flavor. I had butterscotch chips on hand so I used those, and it worked out great. Very nice option for breakfast or snack!
We loved these!! So easy and my kids loved helping make them and eat them 🙂 I’m a new blog follower, so glad I found you!
I LOVED these muffins! I’m not much of a baker/cook but have been working on it. As a college student (actually at UNC!) currently living in my apartment, I don’t have a ton of ingredients on hand, so this was a great recipe for me as I had most of these ingredients in my kitchen already! The only thing I didn’t have was maple syrup so I subbed it with honey and it tasted great!
Just started following you and I made these yesterday! Delish! Can’t wait to explore your website more!
I just made these and they are so easy and yummy!! I’m excited to try the version with fruit, too.
These were so easy to make and healthy! I will definitely be making them again
These were so easy to make and super yummy! What I love about your recipes is that I usually have all the ingredients already at home! Thanks for sharing 🙂
Glad you liked them, Jessica! I’m a big fan of simple ingredients around here!
Part of what I love about this recipe is that it only uses ingredients that I almost always have on hand! No need to run out to the store to get anything. Super simple, easy, delicious recipe. Looking forward to trying the other muffin recipes as well.
These look sooo good! Excited to try them with almond butter!
These were fantastic! So so easy to make! I loved making these with my little brother! Nice and healthy yet they still taste good! My brother even said “yay can i have these for breakfast?” Great recipe! Can’t wait to try more from your blog!
I’m so happy you liked them, Anna! Thank you for taking the time to leave a review!
i’m OBSESSED with these muffins! great to grab and go for breakfast. they keep me full all morning until lunch! yum!
Ashlea, these are delicious! Thank you for this easy and amazing recipe!
Thank you so much, Samantha! I’m so happy you loved them!!
This is probably a stupid question does the peanut butter have to not have added sugars or oils. We keep Justin’s Honey peanut butter in the house. Do I need to get a special jar?
Hi, Candace!! Not a stupid question at all! You don’t! Justin’s Honey should work just fine!
Question: step 1 includes eggs in mixture, but ingredients don’t list them. Please clarify!
Sorry step 2
Also step 3 includes sea salt but this is not in the ingredient list. Please clarify this recipe!
Hi, KJ! Thanks for letting me know. I’ve updated the recipe with the correct ingredients. Let me know if you have any more questions!