Peanut Butter Banana Baked Oatmeal Cups
Peanut Butter Banana Baked Oatmeal Cups are a simple, healthier dish that’s loaded with flavor. Made with just a handful of ingredients, this freezer-friendly, make-ahead recipe is perfect for breakfast!
If you’re a fan of baked oatmeal, then you’re going to love these easy baked oatmeal cups.
Remember these apple cinnamon baked oatmeal cups and those strawberry banana oatmeal cups? So easy to make, and perfect for a grab ‘n go breakfast or easy snack.
And since peanut butter and banana recipes are a favorite of mine, I decided to load that deliciousness into these peanut butter banana oatmeal muffins.
Just a few ingredients, two bowls and a muffin tin are all you need to make this warm and hearty dish. Sweetened with honey and bananas instead of refined sugar are what makes these cups healthier.
This baked oatmeal recipe can be made ahead of time, so it’s easy to grab one or two for a quick breakfast. These oatmeal cups are also freezer-friendly for when you need a fast meal without any work!
Warm from the oven (or microwave), with a drizzle of peanut butter, honey, or maple syrup is my favorite way to enjoy this recipe.
Looking for more breakfast ideas with eggs? Try these sheet pan eggs or this smoked salmon frittata next!
Ingredients in Baked Oatmeal Cups:
- Old-fashioned oats
- Baking powder
- Cinnamon
- Salt
- Milk
- Eggs
- Honey (or maple syrup)
- Vanilla
- Bananas
- Peanut butter
How to Make:
- Preheat oven to 350°F and lightly grease a muffin tin with cooking spray.
- In a medium bowl, mix oats, baking powder, cinnamon and salt.
- In a large bowl, whisk milk, eggs, honey, vanilla, mashed banana, and peanut butter. Pour dry ingredients into wet ingredients and stir until fully combined.
- Pour mixture almost to the top of each muffin cup. Bake for 30-35 minutes, or until cups are set and golden brown.
How to Store:
It’s best to store these in an airtight container in the refrigerator. You can reheat them in the microwave for a warm and cozy breakfast.
How Long Does This Last?
These cups will last for up to 5 days if kept in the refrigerator.
Can You Make This Ahead of Time?
Absolutely! This recipe is perfect for meal prepping, so you can prepare and bake these oatmeal cups up to five days in advance.
Can You Freeze This Recipe?
You sure can! Simply let the cups cool to room temperature and then place in a freezer-safe container or ziploc bag in the freezer for up to three months. When ready to eat, let thaw in the refrigerator overnight and then reheat in the microwave.
How to Serve:
I like to serve these warm, with a drizzle of honey, maple syrup or peanut butter. A few pieces of sliced banana is a tasty addition, too.
Tips and Tricks:
- I like to use this silicone muffin pan for making these oatmeal cups. It makes removing them so easy (they pop right out) and very easy to clean!
- Make sure your bananas are ripe! The more brown spots, the sweeter the banana (and oatmeal cups) will be. Since there is no refined sugar in this recipe, the sweetness from the banana (along with the honey) will really enhance the flavor.
- If your peanut butter is hard to stir into the mixture, microwave for 5-10 seconds, so smooth and easier to stir.
- Add some chocolate chips for a hint of extra flavor!
More Healthy Oatmeal Recipes to Try:
- Blueberry Baked Oatmeal
- Strawberries and Cream Oatmeal
- Apple Pie Overnight Oats
- No Bake Almond Butter Oatmeal Cookies
- Baked Banana Bread Oatmeal
- Pumpkin Pie Oatmeal
Peanut Butter Banana Baked Oatmeal Cups
Ingredients
- 3 cups old-fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk, any kind
- 2 eggs
- 3 tablespoons honey, (syrup, agave, or granulated sugar will also work)
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- ½ cup ripe, mashed bananas, (about 2 small bananas)
- ½ cup creamy peanut butter, (microwave for 5-10 seconds if too bard to stir)
Equipment
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-count muffin tin with cooking spray. Set aside. (See note below).
- In a medium bowl, combine old-fashioned oats, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk milk, eggs, honey, vanilla, mashed banana and peanut butter. Pour dry ingredients into wet ingredients and stir until thoroughly combined.
- Spoon mixture into each muffin tin, filling almost to the top. Bake for 30-35 minutes, or until cups are set and golden brown.
- Remove from oven and let cool for 10 minutes in pan. Then remove to a wire rack and let cool completely. Serve with a drizzle of peanut butter, honey, or maple syrup, if desired.
Notes
- Using a silicone muffin pan makes removing the oatmeal cups so easy!
- See my tips and tricks for making these Peanut Butter Banana Baked Oatmeal Cups above the recipe box.
- Slightly adapted from my Strawberry Banana Baked Oatmeal Cups.
