There’s something ridiculously good about oatmeal, especially during the colder months. Listen, I’m not just a fan of bowls of oatmeal, I also love making: overnight oats, pans of baked oatmeal, and of course, cute little portable baked oatmeal cups like these peanut butter banana baked oatmeal cups.
They’re perfect for kids and adults, great for snacking, freezer-friendly, and oh-so-simple to make. And I can’t help but love that they’re packed with nearly 6g of protein to help fuel your day.
Ingredients in these peanut butter banana baked oatmeal cups
These are truly the perfect snack or breakfast to make when you have a few too many ripe bananas sitting on your counter. What I love about these banana oatmeal cups is that they also include peanut butter, which provides each muffin with nearly 6g of protein. Here’s what you need:
- Ripe bananas: you’ll need about 2 large or 3 medium ripe bananas. Bananas with a few brown spots are perfect!
- Peanut butter: I love the flavor that peanut butter adds to these oatmeal cups.
- Eggs: gotta get in that protein and help the cups stay together.
- Pure maple syrup: to help naturally sweeten these oatmeal cups.
- Almond milk: I prefer almond milk but feel free to use whatever milk you have on hand.
- Oats: to keep these oatmeal cups gluten-free, I suggest using gluten-free rolled oats. If you aren’t gluten-free, regular old-fashioned rolled oats work wonderfully!
- Baking staples: you’ll also need baking powder, vanilla, cinnamon, and salt to help the oatmeal cups bake up properly and give them flavor.
- Optional: I love adding chocolate chips because who doesn’t love a PB banana chocolate combo? Feel free to use dairy-free chocolate chips if you’d like.
Easy ingredient swaps
Because these peanut butter banana baked oatmeal cups are made with simple ingredients, they’re pretty easy to customize! Here’s what I can recommend for substituting:
- For the peanut butter: you are more than welcome to use pecan, cashew, or almond butter in this recipe — just make sure it’s all natural with only nuts + salt.
- For the maple syrup: feel free to use honey instead.
Can I use steel cut or quick oats?
I would not recommend using steel cut or quick oats in these banana baked oatmeal cups, as the texture will be much different. Rolled oats keep the oatmeal cups light and fluffy!
Can I make them vegan?
I haven’t tried with flax eggs yet (to make vegan), but let me know if you do!
Banana baked oatmeal cups in 4 simple steps
- Prep your pan. Start by lining a muffin tin with muffin liners, and be sure to spray the insides with nonstick cooking spray.
- Mix the wet ingredients. Mix together the mashed banana, peanut butter, eggs, maple syrup, milk & vanilla in a large bowl until smooth.
- Add the dry. Mix in the dry ingredients, then fold in the chocolate chips (if using).
- Bake & enjoy. Distribute the batter into the muffin tin, top with more chocolate chips, and bake! I love to serve mine with a drizzle of peanut butter on top. YUM.
Storing & freezing tips
- To store: you can make these oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
- To free: simply allow them to cool completely after baking, then place them in an airtight container or reusable silicone bag and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.
Tools you’ll need
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More oatmeal recipes you’ll love
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If you make these peanut butter banana baked oatmeal cups, I’d love to hear from you! Please leave a comment below and rate the recipe so others can know how you liked it — I appreciate it! xo.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter Banana Baked Oatmeal Cups
Delicious peanut butter banana baked oatmeal cups made with protein-packed peanut butter and naturally sweetened with bananas and just a touch of pure maple syrup. These easy banana baked oatmeal cups are easily made gluten-free and dairy-free. A wonderful, freezer-friendly breakfast that’s great for both adults & kids!
Ingredients
- 1 heaping cup ripe mashed banana
- ½ cup (128g) creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- 2 tablespoons pure maple syrup (or honey)
- ⅔ cup (160g) unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 cups (190g) old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)
- Optional: ⅓ cup (37g) chopped walnuts
Instructions
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Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
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In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
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Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
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Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Recipe Notes
To freeze oatmeal cups: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm
Nutrition
Serving: 1oatmeal cupCalories: 192calCarbohydrates: 23.3gProtein: 5.7gFat: 10gSaturated Fat: 2.7gFiber: 3.9gSugar: 8.7g
This post was originally published on January 2nd, 2020, republished on February 6th, 2022, republished on September 1st, 2022, republished on September 21st, 2023, and republished on February 26th, 2026.
