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.

Healthy Baked Peanut Butter Banana Oatmeal Cups

My obsession with baked oatmeal cups is REAL. 

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!

Peanut Butter Banana Baked Oatmeal Cups Video

oatmeal, cinnamon, and eggs in glass mixing bowl

The Tools You’ll Need

Peanut Butter Banana Baked Oatmeal cup batter in a glass bowl with wooden spoon and chocolate chips

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. 

Peanut Butter Banana Baked Oatmeal batter in muffin tin

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. 

Peanut Butter Banana Baked Oatmeal Cups on white parchment paper with chocolate chips scattered around

More Delicious Oatmeal and Banana Recipes to Love

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peanut butter banana baked oatmeal cups on white parchment paper

Peanut Butter Banana Baked Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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.




  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together the mashed banana, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until well combined.
  3. Add the gluten free rolled oats, baking powder, sea salt, and cinnamon to the mixing bowl and stir until well combined.
  4. Fold in the chocolate chips.
  5. 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 Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. These are so good and so easy to make. I used dark chocolate chips because you can’t beat the flavor combo of dark chocolate and banana.

  2. My picky 4 year old helped make these and devoured 2 and gave her thumbs up. I am freezing the leftovers for a breakfast option for her during our busy mornings. Thank you for this easy healthy and delicious recipe!

  3. Very tasty and easy to make – balanced flavors and not too sweet. I think they are delicious and can’t wait for my 2 year old granddaughter to try them!

  4. Joyce Humerickhouse says:

    Made the Peanut Butter Banana Baked Oatmeal Cups, and they are fantastic!

  5. 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!

  6. 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!

    1. Natalie Perkins (ATHT) says:

      Haha! You’re so welcome, Lilia! I’m so glad you loved the recipe! Thanks for taking the time to leave a review!

  7. Carol Chaffee says:

    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!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved it, Carol! Thank you for taking the time to leave a review!

  8. Virginia Ewen says:

    Great recipe! Super easy to follow and the banana peanut butter lovers in my house loved it! These won’t last long.

    1. Ashlea Carver says:

      I’m so glad everyone loved it, Virginia!

  9. Ashley Johnson says:

    These muffins are fantastic! Definitely one of my go-to breakfasts. I make a double batch of them every few weeks.

    1. Ashlea Carver says:

      I’m so glad you loved them, Ashley!

  10. 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!

    1. Ashlea Carver says:

      You’re so welcome, Sarah! Thanks for sharing!

  11. Delicious! I make a few without chocolate chips for my toddler and he loves them too!

    1. Ashlea Carver says:

      That’s wonderful! I’m so glad you enjoyed them!

  12. Great healthy recipe for breakfast or a mid day snack. My kids love this and they can do it with little help! Thanks you.

  13. Hi! I was wondering about subbing peanut butter powder for the peanut butter. Have you tried this?

  14. 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.