Peanut Butter Banana Baked Oatmeal Cups

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.

Peanut butter banana baked oatmeal cup.

More Baked Oatmeal Cup Recipes

If you make these banana oatmeal cups, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.

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Close up of baked oatmeal cup with banana.

Peanut Butter Banana Oatmeal Cups


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12

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

  1. 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.
  2. In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
  3. 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.
  4. Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine.
  5. Scoop mixture evenly into muffin tin with liners and top each cup with slice of banana, if desired.
  6. 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

  1. 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

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    13 comments
    1. Beth
      August 5, 2020 AT 2:27 pm

      These are really tasty and easy to make. I didn’t have any flaxseed so I substituted Chia and they came out great.

      1. Brittany Mullins
        August 5, 2020 AT 11:15 pm

        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. 🙂

    2. Amy
      July 29, 2020 AT 9:18 am

      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!

      1. Brittany Mullins
        July 29, 2020 AT 2:21 pm

        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. 🙂

    3. Carla
      April 28, 2020 AT 3:25 am

      I love this recipe! Such a fun, sweet & healthy snack!
      Thanks for sharing 🙂

      1. Brittany Mullins
        April 29, 2020 AT 12:23 am

        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

    4. Hayley
      February 22, 2020 AT 2:51 pm

      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 :).

      1. Brittany Mullins
        February 23, 2020 AT 2:40 pm

        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

    5. Jasmin
      January 26, 2020 AT 9:44 pm

      These turned out great. I used almond butter instead of peanut butter and applesauce instead of mashed banana and also added walnuts. Yum!

      1. Brittany Mullins
        January 27, 2020 AT 12:17 pm

        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!

    6. Sarah
      October 25, 2019 AT 6:42 pm

      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.

      1. Brittany Mullins
        October 25, 2019 AT 9:08 pm

        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.

    7. Ba
      February 9, 2019 AT 2:49 pm

      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!

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