Why You’ll Love This Recipe

Easy to Make: Simple ingredients and minimal prep time mean you can whip these up anytime.
Portable: Great for on-the-go breakfasts, snacks, or lunchbox treats.
Naturally Sweetened: Bananas provide natural sweetness, reducing the need for added sugars.
Customizable: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit.
Healthy and Filling: Full of fiber and protein to keep you energized throughout the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed
1/2 cup peanut butter
2 tablespoons honey or maple syrup (optional, for added sweetness)
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk (dairy or non-dairy)
Optional mix-ins: mini chocolate chips, chopped nuts, dried fruit

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, mash the bananas until smooth. Add the peanut butter, honey or maple syrup, and vanilla extract. Stir until well combined.
Add the oats, baking powder, cinnamon, and salt to the wet ingredients. Stir to combine.
Pour in the milk and mix until everything is evenly incorporated. If using any mix-ins, gently fold them into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 12 oatmeal cups
Preparation Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Chocolate Peanut Butter: Stir mini chocolate chips into the batter for a sweeter treat.
Nut-Free: Substitute sunflower seed butter for a nut-free version.
Berry Boost: Fold in fresh or frozen blueberries or raspberries for a fruity twist.
Extra Protein: Add a scoop of your favorite protein powder for an extra protein boost.
Spiced Up: Add nutmeg, cardamom, or pumpkin spice for a warm, spiced flavor.

Storage/Reheating

Refrigerator: Store the oatmeal cups in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag or container. They’ll keep for up to 3 months.
Reheating: Microwave for about 30 seconds from the fridge or 1–2 minutes from frozen, or warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer compared to using old-fashioned rolled oats.

Do I have to add sweetener?

No, the bananas provide natural sweetness, but you can add honey or maple syrup if you prefer them sweeter.

Can I make these oatmeal cups vegan?

Yes, use maple syrup instead of honey and a non-dairy milk like almond or oat milk.

What kind of peanut butter should I use?

Use natural peanut butter with minimal ingredients (just peanuts and salt) for the best results.

How do I prevent the oatmeal cups from sticking to the pan?

Use parchment paper liners or grease the muffin tin well with cooking spray.

Can I add protein powder?

Yes, you can add a scoop of your favorite protein powder; you might need to add a bit more milk to balance the texture.

How ripe should the bananas be?

Very ripe bananas with lots of brown spots are best because they are sweeter and mash easily.

Can I make mini oatmeal cups?

Yes, use a mini muffin tin and reduce the baking time to about 12–15 minutes.

Are these oatmeal cups gluten-free?

If you use certified gluten-free oats, the recipe will be gluten-free.

How long can I store the oatmeal cups at room temperature?

They can stay at room temperature for up to 2 days, but for longer freshness, refrigeration is recommended.

Conclusion

Peanut Butter Banana Baked Oatmeal Cups are the perfect combination of convenience, flavor, and nutrition. Whether you’re prepping for the week ahead or looking for a quick snack, these oatmeal cups are a delicious solution. Easy to customize and even easier to enjoy, they’ll quickly become a favorite in your kitchen!

Peanut Butter Banana Baked Oatmeal Cups

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Peanut Butter Banana Baked Oatmeal Cups are an easy, healthy, and portable breakfast or snack option made with simple, wholesome ingredients. Naturally sweetened and packed with fiber and protein, these oatmeal cups are perfect for meal prepping and fueling busy mornings.

Author: Laura
Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 12 oatmeal cups
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix wet ingredients: In a large bowl, mash the bananas until smooth. Stir in peanut butter, honey or maple syrup, and vanilla extract until well combined.
Add dry ingredients: Add oats, baking powder, cinnamon, and salt. Stir to combine.
Add milk: Pour in milk and mix until evenly incorporated. Fold in optional mix-ins if using.
Fill muffin tin: Spoon batter into prepared muffin cups, filling each about 3/4 full.
Bake: Bake for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and serve: Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Chocolate Peanut Butter: Add mini chocolate chips for a dessert-like version.
Nut-Free Version: Use sunflower seed butter instead of peanut butter.
Berry Boost: Mix in fresh or frozen berries for a fruity twist.
Extra Protein: Add a scoop of protein powder, adjusting milk if needed.
Spiced Option: Add a dash of nutmeg, cardamom, or pumpkin spice for extra warmth.