Name: Peanut Butter Banana Baked Oatmeal Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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 milk of choice); 2 tablespoons maple syrup (or honey); 1/4 cup chocolate chips (optional)

Why You’ll Love This Recipe

I love how simple and nourishing these oatmeal cups are. They’re soft, slightly sweet, and packed with wholesome ingredients. I often make a batch ahead of time so I can enjoy a quick breakfast or snack all week long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

I preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.

In a large bowl, I mash the ripe bananas until smooth. Then I stir in the peanut butter, vanilla extract, and maple syrup until the mixture is well blended.

Next, I add the oats, cinnamon, baking powder, and salt. I pour in the almond milk and mix everything until fully combined. If I’m adding chocolate chips, I fold them in at this point.

I scoop the mixture evenly into the muffin cups, filling each almost to the top.

I bake them for 20–25 minutes until they’re golden and a toothpick comes out clean. After a few minutes of cooling, I take them out of the tin.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 oatmeal cups
Kcal: 220 kcal per serving

Variations

Sometimes I use almond or sunflower seed butter instead of peanut butter. For added crunch, I mix in chopped nuts or seeds. Swapping chocolate chips for dried fruit like raisins or cranberries gives a naturally sweet twist.

storage/reheating

I store these oatmeal cups in an airtight container in the fridge for up to 5 days. They also freeze well—I just let them thaw overnight or warm them in the microwave for 20–30 seconds.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I’ve made them with quick oats. The texture is a bit softer but still delicious.

Are these oatmeal cups vegan?

They can be. I use maple syrup and a plant-based milk to keep them vegan-friendly.

Can I add protein powder?

Absolutely. I sometimes stir in a scoop of my favorite protein powder—just reduce the oats slightly to balance the texture.

How do I keep them from sticking to the muffin tin?

I always grease the tin well or use paper liners to make sure they come out easily.

Are they good for kids?

Yes, they’re kid-friendly and naturally sweet. I just skip the chocolate chips or use mini ones for smaller bites.

Conclusion

Peanut Butter Banana Baked Oatmeal Cups are a staple in my meal prep routine. They’re easy, nourishing, and endlessly adaptable. Whether I’m rushing out the door or need an afternoon snack, these tasty cups are always ready to go.