How long do banana peanut butter baked oatmeal cups last?

Banana peanut butter baked oatmeal cups will stay fresh in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer safe container for up to 2 months. Thaw frozen cups overnight in the fridge or reheat them briefly in the microwave.

Can I make banana peanut butter baked oatmeal cups gluten free and dairy free?

Yes, these oatmeal cups can easily be made both gluten free and dairy free. Use certified gluten free old-fashioned rolled oats for a gluten free version. For a dairy free version, simply use your favorite plant based milk such as almond or oat milk and dairy free chocolate chips.

What kind of oats should I use for banana peanut butter baked oatmeal cups?

You must use old-fashioned rolled oats for the best texture. Quick cooking oats or instant oats should be avoided, as they break down too much during baking and result in dry, dense cups. Old-fashioned rolled oats provide the perfect chewy and hearty consistency this recipe requires.

Are banana peanut butter baked oatmeal cups healthy?

Yes, they are a healthy and satisfying breakfast option. They are naturally sweetened with ripe bananas and a touch of honey or maple syrup. Packed with whole grain oats, protein from peanut butter and egg, and healthy fats, they provide steady energy and are ideal for busy mornings and meal prep.

Banana Peanut Butter Baked Oatmeal Cups: Easy One-Bowl Breakfast

Name: Banana Peanut Butter Baked Oatmeal Cups
Prep time: 10 min
Total time: 30 min
Ingredients: 1/2 cup mashed banana, about 1 large ripe banana; 1/4 cup natural peanut butter; 1 large egg; 2 tablespoons honey, or maple syrup; 1/3 cup milk, of choice; 1/2 teaspoon vanilla extract; 1 cup old-fashioned rolled oats; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup chocolate chips

Description

Banana Peanut Butter Baked Oatmeal Cups These banana peanut butter baked oatmeal cups are the kind of breakfast that makes a busy morning feel handled. Everything comes together in one bowl with simple pantry ingredients and no mixer, so there is nothing heavy to pull out of a cupboard and less to wash up afterward.

Ingredients

Scale

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1/2 cup mashed banana, about 1 large ripe banana
1/4 cup natural peanut butter
1 large egg
2 tablespoons honey, or maple syrup
1/3 cup milk, of choice
1/2 teaspoon vanilla extract
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup chocolate chips

Instructions

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1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Line a standard muffin pan with 6 paper liners and lightly grease them with cooking spray.
2-In a mixing bowl, add the banana: In a mixing bowl, add the banana and mash it well with a fork until mostly smooth. Add the egg, peanut butter, honey (or maple syrup), milk, and vanilla. Whisk until everything is well combined.
3-Add the rolled oats, baking powder, salt,: Add the rolled oats, baking powder, salt, and cinnamon. Stir until the batter is evenly mixed. Finally, fold in the chocolate chips.
4-Divide the batter evenly among the prepared: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Sprinkle a few extra chocolate chips on top if desired.
5-Bake for 20-25 minutes, or until the: Bake for 20-25 minutes, or until the oatmeal cups are set and lightly golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6-Store in an air-tight container up to: Store in an air-tight container up to 5 days.

Prep Time: 10 min
Cook Time: 0 min
Method: bake

Keywords: Banana Peanut Butter Baked Oatmeal Cups