The Best Banana Peanut Butter Oatmeal Cups
By Jason Griffith
There is something truly magical about the combination of ripe bananas and creamy peanut butter. It’s a flavor duo that transcends age—kids love it for the sweetness, and adults love it because it’s a powerhouse of energy. If you are tired of the same old bowl of soggy oatmeal every morning, these Banana Peanut Butter Oatmeal Cups are about to change your life.
Think of these as a cross between a muffin and a bowl of baked oatmeal. They are soft, nutty, and just chocolatey enough to feel like a treat, while still being packed with wholesome ingredients that keep you full until lunch.
Why I Love This Recipe
As someone who is always on the go, I’m a huge advocate for “grab-and-go” nutrition. These oat cups are my secret weapon for a few reasons:
- Texture Heaven: Unlike some baked oatmeal that can get rubbery, the mashed banana and peanut butter keep these incredibly moist and tender.
- No Refined Sugar: We rely on the natural sweetness of spotted bananas and just a touch of honey or maple syrup.
- Perfect for Meal Prep: I usually double the batch on Sunday evening. They stay fresh all week and freeze beautifully.
- Customizable: You can easily swap the chocolate chips for nuts or fruit depending on your mood.
The Ingredients
To make a batch of 6 hearty cups, you will need:
- 1 Large Ripe Banana: Roughly 1/2 cup when mashed. The spottier, the better!
- 1/4 Cup Natural Peanut Butter: I prefer the drippy kind for easier mixing.
- 1 Large Egg: This acts as our binder.
- 2 tbsp Honey or Maple Syrup: Adjust based on how sweet your banana is.
- 1/3 Cup Milk of Choice: Dairy, almond, oat, or soy all work perfectly.
- 1/2 tsp Vanilla Extract: For that bakery-style aroma.
- 1 Cup Old-Fashioned Rolled Oats: These provide the best “chew.”
- 1/2 tsp Baking Powder: To give them a little lift.
- 1/8 tsp Salt: To balance the sweetness.
- 1/2 tsp Ground Cinnamon: For warmth.
- 1/4 Cup Semi-Sweet Chocolate Chips: Because a little chocolate makes everything better.
Swaps and Notes
- Nut-Free: You can substitute the peanut butter with sunflower seed butter or almond butter.
- Vegan Option: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and maple syrup instead of honey.
- Oats: Ensure you use certified gluten-free oats if you have a sensitivity. Avoid quick oats, as they will make the texture too mushy.
- Sweetener: If your banana is completely black/overripe, you might be able to skip the honey altogether!
Step-by-Step Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C). Line 6 muffin cups with paper liners and give them a light spritz of non-stick spray to ensure the oats don’t stick to the paper.
- Mix the Wet Ingredients: In a medium bowl, mash the banana until mostly smooth. Whisk in the egg, peanut butter, honey, milk, and vanilla extract until the mixture is creamy and well-combined.
- Add the Dry: Stir in the rolled oats, baking powder, salt, and cinnamon. Use a spatula to fold everything together until the oats are evenly coated.
- Fold in Chocolate: Gently fold in most of the chocolate chips, saving a few for the tops.
- Fill & Top: Divide the batter evenly among the 6 muffin cups. They won’t rise as much as traditional cupcakes, so you can fill them almost to the top. Sprinkle the remaining chocolate chips over each cup.
- Bake: Place in the center rack of the oven and bake for 20–25 minutes. You’re looking for the centers to be set and the edges to be a light golden brown.
- Cool: Let the cups sit in the pan for 5 minutes. This is crucial as they continue to firm up! Transfer them to a wire rack to cool completely.
Tips for Success
- Don’t Overbake: These are meant to be soft. If they stay in the oven too long, the oats will lose their moisture.
- The Banana Hack: If you have extra bananas that are reaching their limit, check out this chocolate chip banana bread for another way to use them up.
- Let Them Set: Like most baked oat recipes, the flavor and texture actually improve after they have cooled for at least 20 minutes.
Serving Suggestions and Pairings
I love eating these warm with a little extra smear of peanut butter on top. If you’re serving these for a weekend brunch, they pair beautifully with:
- A Refreshing Drink: Try this Blueberry Lemonade for a bright, fruity contrast to the nutty oats.
- Fresh Fruit: A side of Greek yogurt and fresh berries makes this a complete, high-protein meal.
Nutritional Information (Per Serving)
- Calories: ~195 kcal
- Protein: 6g
- Fiber: 3g
- Healthy Fats: 9g
- Sugar: 8g (mostly natural)
Storage and Leftover Tips
- Countertop: Keep in an airtight container for up to 2 days.
- Fridge: These stay fresh and chewy for up to 5 days in the refrigerator.
- Freezer: These are incredibly freezer-friendly. Wrap them individually in plastic wrap and store in a gallon-sized freezer bag for up to 2 months.
- Reheating: Microwave for 20-30 seconds for that “fresh out of the oven” feel.
More Recipes You Will Love
If you enjoyed these oat cups, you have to try these other healthy-ish snacks and treats:
- 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies – For when you’re in an even bigger rush!
- No-Bake Peanut Butter Oatmeal Bars – The perfect afternoon pick-me-up.
- The Best Peanut Butter Brownies – When you’re ready to indulge a little more.
Final Thoughts
These Banana Peanut Butter Oatmeal Cups are proof that healthy eating doesn’t have to be boring or time-consuming. They are a staple in my kitchen, and I hope they become one in yours too!
Did you make this recipe? I’d love to hear how they turned out! Leave a comment below or tag us on social media. Happy baking!
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