Description
These Peanut Butter Banana Baked Oatmeal Cups are a nutritious, delicious, and easy-to-make breakfast or snack option. Packed with oats, peanut butter, and bananas, they are both filling and customizable to meet various dietary needs.
Ingredients
2 ripe bananas, mashed
1/2 cup peanut butter
2 cups old-fashioned rolled oats
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups almond milk (or any milk of your choice)
2 tablespoons maple syrup (or honey)
1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the peanut butter, vanilla extract, and maple syrup until well combined.
- Add the oats, cinnamon, baking powder, and salt, followed by the almond milk. Mix until fully incorporated.
- If desired, fold in the chocolate chips.
- Scoop the mixture evenly into the muffin tin, filling each cup almost to the top.
- Bake the oatmeal cups for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the oatmeal cups to cool for a few minutes before removing them from the tin.
Notes
For a nut-free version, use sunflower seed butter instead of peanut butter.
Ensure to use certified gluten-free oats for a gluten-free option.
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
Freeze the oatmeal cups for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
