Looking for a new, delicious take on oatmeal for breakfast?
Enter these Peanut Butter Banana Baked Oatmeal Cups!
These cups are an easy, quick way to enjoy delicious oatmeal flavours for breakfast. And, you can make them all ahead of time.
Oatmeal is one of my go-to breakfast recipes because it’s so versatile. My general ratio is 1/3 cup oats to 2/3 cup milk, simmered in a pot and then topped with delicious toppings.
And there’s nothing I love more than stirring in a spoonful of peanut butter, some sliced banana and topping with walnuts for a classic flavour combination.
But, I don’t always have time to make oats during the week. That’s where these baked oatmeal cups come in!
How do you make oatmeal cups?
These tender-baked oatmeal cups are essentially muffins but flourless. The batter includes oats along with protein-rich ingredients like milk and peanut butter to make a nutritious bite just like the oatmeal you’d make at home.
They taste just like muffins but are packed with oats!
What’s in these peanut butter banana baked oatmeal cups?
Rolled Oats: Use rolled oats, old fashioned oats or large flake oats in this recipe for best results (don’t use quick oats).
Banana: Mashed bananas help to make this batter sturdy and of course add flavour.
Peanut Butter: Protein-rich peanut butter goes perfectly with the banana and oats.
Egg: Another high-protein ingredient for these oatmeal cups.
Maple Syrup: Adds just a touch of sweetness to the overall flavour.
Cinnamon & Nutmeg: These warming spices complement the oatmeal flavours.
Baking Powder: To make sure these rise.
Milk: You can use regular milk or a non-dairy milk like almond will work too.
Chopped walnuts: Goes perfectly with the banana and oats plus adds a tasty crunch!
Try this delicious & easy grab-and-go breakfast! Peanut butter banana baked oatmeal cups are protein-packed and perfect for your family breakfast or snack.
1/3cupchopped walnuts or unsweetened shredded coconut
1/4tsp salt
Optional: extra slices of banana for topping
Instructions
Pre-heat oven to 350F and line a muffin tin with liners.
In a mixing bowl, stir together mashed bananas, egg, maple syrup, peanut butter, milk and vanilla.
Add the oats, cinnamon, nutmeg, baking powder, walnuts and salt. Stir until well combined.
Evenly divide the oatmeal mixture between the lined muffin tin and top each muffin with a banana slice if using. Bake at 350F for 22-25 minutes until set.
Once baked, remove from the oven and let cool a few minutes in the muffin tin before enjoying warm. Or, remove from the muffin tin and let cool completely before storing in the fridge or freezer.
Notes
Need an egg substitute? Try using a flax egg! One of our fab readers used it in this recipe and it worked perfectly.
These oatmeal cups are perfect for meal-prepping; make them at the beginning of the week for breakfast and snacks!
How to store and serve
Store in an air-tight container for up to 5 days in the fridge or up to 2 months in the freezer. When removing from the fridge, warm in the oven for 6-8 minutes at 300F or pop them in the microwave for 30-60 seconds. If enjoying from the freezer, take them out the night before and place in the fridge to defrost, then warm in the morning.
Want to make them even MORE delicious?! Top with extra peanut butter before serving.
More delicious oatmeal recipes to love from the blog
Made these this morning but with a flax egg (we were all out of eggs). They’re delicious and a great way to use up frozen bananas with pantry staples!
So love to hear that you enjoyed them Justine! Also so happy the flax egg worked – adding to the recipe notes for sure!