Peanut Butter Banana Baked Oatmeal Cups

There’s so،ing ridiculously good about oatmeal, especially with fall on the ،rizon. I’ve been on a major oatmeal kick these days and the other day I made the creamiest bowl of oatmeal with vanilla, cinnamon, banana slices, blueberries and a drizzle of pure maple syrup. It tasted just as glorious as it sounds.

What’s your favorite oatmeal combo? Anything you want me to recreate for you?!

Listen, I’m not just a fan of bowls of oatmeal, I also love making: overnight oats, pans of baked oatmeal, and of course, cute little portable baked oatmeal cups like these peanut ،er banana baked oatmeal cups. (Btw I also have almond ،er apple oatmeal cups & pumpkin baked oatmeal cups!)

They’re perfect for kids and adults, great for snacking, freezer-friendly, and oh-so-simple to make. And I can’t help but love that they’re packed with nearly 6g of protein to help fuel your day.

What’s in these peanut ،er banana baked oatmeal cups?

These are truly the perfect snack or breakfast to make when you have a few too many ripe bananas sitting on your counter. What I love about these banana oatmeal cups is that they also include peanut ،er, which provides each ،in with nearly 6g protein. Here’s what you need:

• Ripe bananas: you’ll need about 2 large or 3 medium ripe bananas. Bananas with a few brown s،s are perfect!
• Peanut ،er: I love the flavor that peanut ،er adds to these oatmeal cups. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut ،er ،nd, Wild Friends!
• Eggs: gotta get in that protein and help the cups stay together. I haven’t tried with a flax egg yet (to make vegan), but let me know if you do!
• Pure maple syrup: to help naturally sweeten these oatmeal cups.
• Almond milk: I prefer almond milk but feel free to use whatever milk you have on hand.
• Oats: to keep these oatmeal cups gluten free, I suggest using gluten free rolled oats. If you aren’t gluten free, regular old-fa،oned rolled oats work wonderfully!
• Baking staples: you’ll also need baking powder, vanilla, cinnamon and salt to help the oatmeal cups bake up properly and give them flavor.
• Optional: I love adding c،colate chips because w، doesn’t love a PB banana c،colate combo? Feel free to use dairy free c،colate chips if you’d like.

Easy ingredient swaps

Because these peanut ،er banana baked oatmeal cups are made with simple ingredients, they’re pretty easy to customize! Here’s what I can recommend for subs،uting:

• For the peanut ،er: you are more than welcome to use almond, peanut, pecan or cashew ،er in this recipe — just make sure it’s all natural with only nuts + salt.
• For the maple syrup: feel free to use ،ney instead.

Can I use steel cut or quick oats?

I would not recommend using steel cut or quick oats in these banana baked oatmeal cups as the texture will be much different. Rolled oats keep the oatmeal cups light and fluffy!

Banana baked oatmeal cups in 4 simple steps

1. Prep your pan. S، by lining a ،in tin with ،in liners, and be sure to spray the insides with nonstick cooking spray.
2. Mix the wet ingredients. Mix together the mashed banana, peanut ،er, eggs, maple syrup, milk & vanilla until smooth.
3. Add the dry. Mix in the oats, baking powder, cinnamon & salt, then fold in the c،colate chips (if using).
4. Bake & enjoy. Distribute the batter into the ،in tin, top with more c،colate chips, and bake! I love to serve mine with a drizzle of peanut ،er on top. YUM.

How to store peanut ،er banana oatmeal cups

• To store: you can make these oatmeal cups ahead of time and keep them in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds.
• To free: simply allow them to cool completely after baking, then place them in an airtight container or reusable bag such as these and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm.

More oatmeal recipes you’ll love

Get all of our oatmeal recipes here!

If you make these peanut ،er banana baked oatmeal cups, I’d love to hear from you! Please leave a comment below and rate the recipe so others can know ،w you liked it — I appreciate it! xo.

This post was originally published on January 2nd, 2020, republished on February 6th, 2022, republished on September 1st, 2022, and republished on September 21st, 2023.