Peanut Butter Banana Baked Oatmeal Cups – A Healthy, Grab-and-Go Breakfast

Introduction

If you love the combination of peanut butter and banana, this one’s for you. These Peanut Butter Banana Baked Oatmeal Cups are soft, chewy, and loaded with wholesome ingredients. They’re like a mash-up of oatmeal, banana bread, and a peanut butter cookie—only healthier!

These little baked oatmeal cups are perfect for busy mornings, meal prep, or even a healthy snack. They’re naturally sweetened with banana and maple syrup, and packed with fiber, healthy fats, and protein. The best part? They’re freezer-friendly, customizable, and loved by both kids and adults.

Want more simple and satisfying breakfast ideas like this one? Visit recipeservice.net for all your healthy morning inspiration!

🛒 Ingredients

🥣 Wet Ingredients

• 1 large ripe banana, mashed
• 1/2 cup natural peanut butter
• 1/4 cup pure maple syrup
• 1 cup unsweetened almond milk (or other milk)
• 1 egg
• 1 tsp vanilla extract

🥄 Dry Ingredients

• 2 1/2 cups rolled oats (not quick oats)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Optional mix-ins: mini chocolate chips, chopped nuts, chia seeds, or raisins

👨‍🍳 Directions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C)
• Grease a 12-cup muffin tin with cooking spray or line with silicone baking cups

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• Mashed banana
• Peanut butter
• Maple syrup
• Almond milk
• Egg
• Vanilla extract

Whisk until smooth and fully combined.

Step 3: Add the Dry Ingredients

To the same bowl, add:

• Rolled oats
• Baking powder
• Cinnamon
• Salt

Stir until the mixture is evenly combined. If you’re adding any optional mix-ins (like chocolate chips or nuts), fold them in now.

Step 4: Fill the Muffin Tin

• Divide the batter evenly among the 12 muffin cups
• Each cup should be filled to the top, as these don’t rise much

Step 5: Bake

• Bake for 22–25 minutes, or until the tops are set and lightly golden
• Let them cool in the pan for 5 minutes, then transfer to a wire rack

Tip: They firm up as they cool. Don’t worry if they feel soft right out of the oven.

Step 6: Serve or Store

Serve warm or let them cool completely before storing. These are great topped with a little extra peanut butter or a drizzle of honey!

🍽️ Servings and Timing

• Servings: 12 oatmeal cups
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

💡 Variations

• Chocolate Lover’s: Add 1/3 cup mini chocolate chips
• Crunchy Nut: Stir in chopped walnuts or pecans
• Berry Boost: Add 1/2 cup fresh or frozen blueberries
• Vegan-Friendly: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• Extra Protein: Add a scoop of vanilla protein powder (you may need more liquid)

🧊 Storage & Reheating

Refrigerator:

• Store in an airtight container for up to 5 days

Freezer:

• Freeze in a single layer, then transfer to a zip-top bag
• Keeps well for up to 2 months

Reheating:

• Microwave for 20–30 seconds per cup
• Or pop in the oven at 300°F for 5–10 minutes

❓ 10 Frequently Asked Questions (FAQs)

1. Can I use steel-cut oats?

No, steel-cut oats don’t soften properly in this recipe. Use old-fashioned rolled oats for the best texture.

2. Can I use a different nut butter?

Absolutely! Almond butter, cashew butter, or sunflower seed butter all work great.

3. Are these good for kids?

Yes! They’re naturally sweetened, nutritious, and toddler-approved.

4. How do I make them vegan?

Replace the egg with a flax egg and ensure your mix-ins (like chocolate chips) are dairy-free.

5. Can I double the recipe?

Yes—just use two muffin tins or bake in batches.

6. What if I don’t have maple syrup?

You can substitute honey, agave, or even mashed dates.

7. Do I have to use almond milk?

No—any milk works! Dairy, oat, soy, or coconut milk are all great options.

8. How long do they last in the freezer?

Up to 2 months. Just wrap individually or store in a sealed container.

9. Can I bake this in a pan instead?

Yes—use an 8×8-inch pan and bake for 25–30 minutes. Slice into squares when cool.

10. Are these gluten-free?

Yes—if you use certified gluten-free oats.

📝 Conclusion

These Peanut Butter Banana Baked Oatmeal Cups are hearty, healthy, and bursting with flavor. Whether you’re rushing out the door or need an afternoon snack, these little cups are the perfect balance of convenience and nutrition.

With endless ways to customize and a texture that satisfies both kids and adults, this is a recipe you’ll make on repeat. Wholesome, portable, and naturally sweet? Yes, please!

For more make-ahead breakfast recipes and clean eating ideas, head to recipeservice.net and fill your kitchen with flavor.

Adam

Peanut Butter Banana Baked Oatmeal Cups – A Healthy, Grab-and-Go Breakfast

If you love the combination of peanut butter and banana, this one’s for you. These Peanut Butter Banana Baked Oatmeal Cups are soft, chewy, and loaded with wholesome ingredients. They’re like a mash-up of oatmeal, banana bread, and a peanut butter cookie—only healthier! These little baked oatmeal cups are perfect for busy mornings, meal prep, or even a healthy snack. They’re naturally sweetened with banana and maple syrup, and packed with fiber, healthy fats, and protein. The best part? They’re freezer-friendly, customizable, and loved by both kids and adults. Want more simple and satisfying breakfast ideas like this one? Visit recipeservice.net for all your healthy morning inspiration!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 oatmeal cups

Ingredients Method Notes

Ingredients

  

🥣 Wet Ingredients

• 1 large ripe banana mashed
• 1/2 cup natural peanut butter
• 1/4 cup pure maple syrup
• 1 cup unsweetened almond milk or other milk
• 1 egg
• 1 tsp vanilla extract

🥄 Dry Ingredients

• 2 1/2 cups rolled oats not quick oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional mix-ins: mini chocolate chips chopped nuts, chia seeds, or raisins

Method

 

1. Step 1: Preheat the Oven
2. Preheat your oven to 350°F (175°C)
3. Grease a 12-cup muffin tin with cooking spray or line with silicone baking cups
4. Step 2: Mix the Wet Ingredients
5. In a large mixing bowl, whisk together:
6. Mashed banana
7. Peanut butter
8. Maple syrup
9. Almond milk
10. Egg
11. Vanilla extract
12. Whisk until smooth and fully combined.
13. Step 3: Add the Dry Ingredients
14. To the same bowl, add:
15. Rolled oats
16. Baking powder
17. Cinnamon
18. Salt
19. Stir until the mixture is evenly combined. If you’re adding any optional mix-ins (like chocolate chips or nuts), fold them in now.
20. Step 4: Fill the Muffin Tin
21. Divide the batter evenly among the 12 muffin cups
22. Each cup should be filled to the top, as these don’t rise much
23. Step 5: Bake
24. Bake for 22–25 minutes, or until the tops are set and lightly golden
25. Let them cool in the pan for 5 minutes, then transfer to a wire rack
26. Tip: They firm up as they cool. Don’t worry if they feel soft right out of the oven.
27. Step 6: Serve or Store
28. Serve warm or let them cool completely before storing. These are great topped with a little extra peanut butter or a drizzle of honey!

Notes

💡 Variations
Chocolate Lover’s: Add 1/3 cup mini chocolate chips

Crunchy Nut: Stir in chopped walnuts or pecans

Berry Boost: Add 1/2 cup fresh or frozen blueberries

Vegan-Friendly: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water)

Extra Protein: Add a scoop of vanilla protein powder (you may need more liquid)

🧊 Storage & Reheating
Refrigerator:
Store in an airtight container for up to 5 days

Freezer:
Freeze in a single layer, then transfer to a zip-top bag

Keeps well for up to 2 months

Reheating:
Microwave for 20–30 seconds per cup

Or pop in the oven at 300°F for 5–10 minutes

❓ 10 Frequently Asked Questions (FAQs)
1. Can I use steel-cut oats?
No, steel-cut oats don’t soften properly in this recipe. Use old-fashioned rolled oats for the best texture.

2. Can I use a different nut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work great.

3. Are these good for kids?
Yes! They’re naturally sweetened, nutritious, and toddler-approved.

4. How do I make them vegan?
Replace the egg with a flax egg and ensure your mix-ins (like chocolate chips) are dairy-free.

5. Can I double the recipe?
Yes—just use two muffin tins or bake in batches.

6. What if I don’t have maple syrup?
You can substitute honey, agave, or even mashed dates.

7. Do I have to use almond milk?
No—any milk works! Dairy, oat, soy, or coconut milk are all great options.

8. How long do they last in the freezer?
Up to 2 months. Just wrap individually or store in a sealed container.

9. Can I bake this in a pan instead?
Yes—use an 8×8-inch pan and bake for 25–30 minutes. Slice into squares when cool.

10. Are these gluten-free?
Yes—if you use certified gluten-free oats.

📝 Conclusion
These Peanut Butter Banana Baked Oatmeal Cups are hearty, healthy, and bursting with flavor. Whether you’re rushing out the door or need an afternoon snack, these little cups are the perfect balance of convenience and nutrition.

With endless ways to customize and a texture that satisfies both kids and adults, this is a recipe you’ll make on repeat. Wholesome, portable, and naturally sweet? Yes, please!

For more make-ahead breakfast recipes and clean eating ideas, head to recipeservice.net and fill your kitchen with flavor.