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.