Banana Peanut Butter Baked Oatmeal Cups
User Reviews
5
Banana Peanut Butter Baked Oatmeal Cups
Description
This recipe creates portable baked oatmeal cups using quick oats combined with peanut butter powder, optional vanilla protein powder, and mashed ripe bananas for natural sweetness and moisture. Brown sugar and pancake syrup enhance the sweetness and texture. The batter is mixed, including mini chocolate chips for bursts of chocolate flavor, then baked in a sprayed muffin pan at 350°F until mostly set but still slightly moist. The partially underbaked centers create a soft, gooey consistency that firms up as the cups cool and overnight chilling intensifies the texture.
The oatmeal cups offer a filling option with the nutritional qualities from oats and peanut flavor. They are handy for preparing ahead and storing refrigerated up to a week. The recipe allows for substitution of milk type, syrup choice, and inclusion of protein powder, adapting to dietary preferences. Serving them slightly chilled or at room temperature works well to enjoy their tender, chewy texture and balance of flavors.
Ingredients
- 2 cups quick oats 160g
- 1/4 cup peanut butter powder or peanut butter, 32g
- 1/4 cup vanilla protein powder optional, 30g
- 3 Tbsp brown sugar I used Truvia, 36g
- 1.5 tsp baking powder each
- 1.5 tsp vanilla extract each
- 1/4 tsp salt
- 1 egg large
- 3/4 cup milk I used almond, of choice, 180g
- 1/2 cup banana mashed ripe, 140g
- 1/4 cup pancake syrup sugar-free, 60g, or maple syrup or honey
- 1/4 cup mini chocolate chips 60g
Instructions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray.
- To a medium bowl, add the dry ingredients (oats through salt). Whisk together.
- To the same bowl, add the egg, milk, mashed banana and syrup. Mix everything together well then fold in the chocolate chips.
- Scoop batter into the muffin pan. Sprinkle extra chocolate chips on top if desired.
- Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean*, cool for 5-10 minutes before serving. *I like to take mine out right before it’s completely done (when a toothpick comes out mostly clean with a few wet crumbs instead of completely clean) and then let it finish cooking/setting in the hot pan. It increases the gooeyness factor, especially paired with refrigerating overnight!
Notes
- Store leftover oatmeal cups in an airtight container in the refrigerator for up to one week to maintain freshness.
- Removing from the oven slightly before fully done and allowing them to set in the hot pan increases gooeyness, especially after chilling overnight.
- Use any type of milk preferred, such as almond milk, for moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1oat cup (55g) | |
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1.3g | 7% |
| Fiber | 2.2g | 9% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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