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!
Peanut Butter Banana Baked Oatmeal Cups
If you’re a fan of easy baked oatmeal, then you’re going to love these easy baked oatmeal cups.
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 peanut butter banana 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 baked oatmeal cup recipe.
Ingredients in Baked Oatmeal Cups:
- Old-fashioned oats
- Baking powder
- Honey (or maple syrup)
- Peanut butter
How to Make Baked Oatmeal Cups:
- 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 PB Banana Baked Oatmeal Cups:
It’s best to store these oatmeal cups 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 oatmeal cups will last for up to five days if kept in the refrigerator.
Can You Make These Baked Oatmeal Cups 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 Banana Baked Oatmeal:
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 for Making Healthy Baked Oatmeal Cups:
- 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!
Looking for More Healthy Oatmeal Recipes? I’ve got you covered!
- 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
- 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)
- 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.