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Peanut Butter Banana Baked Oatmeal Cups Recipe

Peanut Butter Banana Baked Oatmeal Cups Recipe
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★★★★★

5 from 14 reviews

Peanut Butter Banana Baked Oatmeal Cups are a wholesome and delicious breakfast or snack option that combines the natural sweetness of bananas with rich peanut butter and a touch of chocolate. These baked oatmeal cups are easy to make, perfect for meal prep, and ideal for a quick, nutritious start to your day or on-the-go snacking.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Add-ins & Topping

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick cooking spray to ensure easy removal of the oatmeal cups.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, cinnamon, salt, and baking powder. Stir well to evenly distribute all the dry ingredients.
  3. Combine Banana and Peanut Butter: In a medium bowl, mash the banana thoroughly then mix in the natural peanut butter. Add the egg and stir until the mixture is smooth and well combined.
  4. Add Sweeteners and Flavor: Stir in the maple syrup and vanilla extract into the wet banana and peanut butter mixture.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the oat mixture, then add the almond milk and chocolate chips. Stir everything together until fully combined and evenly mixed.
  6. Scoop into Muffin Tin: Using a cookie scoop or spoon, divide the batter evenly into the prepared muffin tin cups. Sprinkle additional mini chocolate chips on top for extra texture and sweetness.
  7. Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the oatmeal cups are fully set and lightly golden on top.
  8. Cool and Add Toppings: Allow the baked oatmeal cups to cool completely before removing them from the tin. If desired, top with sliced bananas for added freshness and presentation.
  9. Store: Store the oatmeal cups in the refrigerator for up to 5 days or freeze them for longer storage. They make an excellent ready-to-eat breakfast or snack at any time.

Notes

  • You can substitute almond milk with any other plant-based milk or regular dairy milk if preferred.
  • For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use maple syrup or agave for sweetness.
  • Adjust the sweetness by adding more or less maple syrup according to your taste.
  • To make these gluten-free, ensure your rolled oats are certified gluten-free.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: peanut butter baked oatmeal, banana oatmeal cups, healthy breakfast, baked oatmeal muffins, clean eating snack

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