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Peanut Butter Banana Baked Oatmeal Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 45 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and wholesome Peanut Butter Banana Baked Oatmeal Cups that make a perfect grab-and-go breakfast or snack. These baked oatmeal cups combine rolled oats, natural peanut butter, ripe banana, and melty mini chocolate chips for a hearty, flavorful treat that's easy to prepare and naturally sweetened with maple syrup.

Ingredients

Dry Ingredients

  • 2 1/2 cups rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder

Wet Ingredients

  • 1 large banana, mashed
  • 1/2 cup natural peanut butter
  • 1 egg
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond milk

Add-ins & Toppings

  • 3/4 cup mini chocolate chips (plus extra for topping)
  • Optional: sliced banana for topping

Instructions

  1. Preheat and prepare the muffin tin: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the rolled oats, cinnamon, salt, and baking powder, mixing well to distribute evenly.
  3. Combine banana and peanut butter: In a separate medium bowl, mash the large banana thoroughly and add the natural peanut butter. Stir in the egg until the mixture is smooth and well combined.
  4. Add sweeteners and flavorings: Stir in the maple syrup and vanilla extract into the wet banana-peanut butter mixture until fully incorporated.
  5. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the oat mixture. Add the almond milk and mini chocolate chips, stirring everything together until evenly blended.
  6. Fill muffin tin: Using a cookie scoop or spoon, evenly distribute the batter into the prepared muffin tin cups. Top each cup with additional mini chocolate chips for extra sweetness and texture.
  7. Bake: Place the muffin tin in the oven and bake for 25 minutes, or until the oatmeal cups are set and lightly golden on top.
  8. Cool and garnish: Allow the oatmeal cups to cool completely in the muffin tin before removing. Optionally, top with sliced banana for a fresh, fruity finish.
  9. Storage: Store leftovers in the refrigerator for up to 5 days or freeze for longer storage, reheating before serving.

Notes

  • Use natural peanut butter without added sugar or oils for a healthier option.
  • You can substitute almond milk with any preferred plant-based or dairy milk.
  • Make sure the banana is ripe for natural sweetness and moisture.
  • These oatmeal cups freeze well; separate with parchment paper when freezing to prevent sticking.
  • For a vegan variation, replace the egg with a flax egg or other egg substitute.

Find it online: https://ivysrecipes.com/peanut-butter-banana-baked-oatmeal-cups-recipe/