Peanut Butter Banana Baked Oatmeal Cups
User Reviews
4.9
Peanut Butter Banana Baked Oatmeal Cups
Description
This recipe blends mashed banana, peanut butter, eggs, maple syrup, almond milk, and vanilla to create a smooth wet mixture. Dry ingredients including oats, baking powder, cinnamon, and salt are folded in, followed by dark chocolate chips. The batter is portioned into muffin liners, topped with extra chocolate chips, and baked until set with a golden top. The result is a moist and flavorful baked oatmeal with a balance of sweetness and nuttiness.
The texture is soft with a slight chew from the oats and occasional chocolate melty spots. The banana and peanut butter provide natural sweetness and richness, while the cinnamon adds warmth. These cups are convenient for on-the-go eating and can be customized with nuts for extra texture.
These oatmeal cups serve twelve and can be drizzled with additional nut butter before eating for added flavor. They can be cooled and frozen for up to three months in airtight containers, reheated in the microwave, making them suitable for batch preparation and easy breakfasts.
To make this recipe dairy-free, use plant-based milk and dairy-free chocolate chips.
Ingredients
- 1 banana ripe, mashed, heaping cup
- ½ cup peanut butter natural, creamy or crunchy (just peanuts + salt
- 2 egg
- 2 tablespoons pure maple syrup or honey
- ⅔ cup almond milk unsweetened, or milk of choice
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats gluten free if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired
- walnuts optional; ⅓ cup; chopped
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
- In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
- Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
- Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Notes
- Use dairy-free milk and chocolate chips to make the oatmeal cups dairy-free.
- After baking, allow the cups to cool completely before freezing in an airtight container for up to 3 months.
- Reheat frozen oatmeal cups in the microwave for 45 seconds to 1 minute until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12oatmeal cups
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1oatmeal cup | |
| Calories | 192cal | 10% |
| Carbohydrates | 23.3g | 8% |
| Protein | 5.7g | 11% |
| Fat | 10g | 15% |
| Saturated Fat | 2.7g | 14% |
| Fiber | 3.9g | 16% |
| Sugar | 8.7g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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