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Description
There’s really nothing better than the combo of peanut butter and banana and these baked oatmeal cups prove that this combo never gets old.
Ingredients
- 3 cups rolled oats
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups milk (I like using unsweetened vanilla almond milk)
- 2 Tablespoons ground flaxseed
- 2 mashed bananas (about 1/2 cup)
- 1/4 cup maple syrup
- 3 Tablespoons peanut butter
- 1 teaspoon vanilla extract
- banana slices, for topping (optional)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
- In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
- In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: mashed banana, maple syrup, peanut butter and vanilla.
- Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine.
- Scoop mixture evenly into muffin tin with liners and top each cup with slice of banana, if desired.
- Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.
Notes
- To reheat: remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 149
- Sugar: 8g
- Fat: 4g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
Keywords: peanut butter banana baked oatmeal cups
Leave a Comment
These are really tasty and easy to make. I didn’t have any flaxseed so I substituted Chia and they came out great.
★★★★★
So glad these oatmeal cups turned out for you, Beth! Thanks for trying my recipe and for coming back to leave a comment + star rating. It means the world to me. 🙂
This recipe is great. I know it says to refrigerate them but are they okay if they are left out? I was looking to travel with them. Thank you!
★★★★★
Hey Amy – They’ll be just fine out. I’d just store them in an airtight container or sealable bag to keep them fresh longer. 🙂
I love this recipe! Such a fun, sweet & healthy snack!
Thanks for sharing 🙂
★★★★★
Yay!! I’m so glad you’re loving these pb oatmeal cups, Carla. Thanks for taking the time to come back and leave a comment and star rating. I so appreciate it. <3
These were a delicious and filling on the go breakfast! I substituted the flax seed for chia seed and it turned out great! Will definitely make again :).
★★★★★
Yay!! So glad you loved this recipe, Hayley!! Thanks for coming back to leave a comment + star rating. It means the world to me. <3
These turned out great. I used almond butter instead of peanut butter and applesauce instead of mashed banana and also added walnuts. Yum!
★★★★★
Yay!! So glad these oatmeal cups turned out for you, Jasmin. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!
Have you tried these without flax? My son cannot have most seeds or grains, but he can have oats so I’m looking for some yummy treats for him.
Hey Sarah! In this recipe the flax is a substitute for regular eggs. You can use 2 eggs or 1/3 cup egg whites instead of the flax eggs.
Hi. I just made these and they are wonderful! My daughter and I tried one and they were so yummy that I immediately mixed up another batch to put in the oven before it cooled. Thanks for the recipe!
★★★★★