These peanut butter banana baked oatmeal cups are naturally sweetened and made with wholesome ingredients. Plus, they’re vegan, gluten-free and perfect for meal prep!
¼cupchocolate chipsplus more 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, whisk together almond milk and flaxseed. Let sit for about 5 minutes.
Add mashed banana, maple syrup, peanut butter, oats, cinnamon, baking powder, vanilla and chocolate chips.
Scoop mixture evenly into muffin tin with liners and top each cup with extra chocolate chips.
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.