Peanut Butter Banana Baked Oatmeal (V, GF, Oil-Free)

Nourishing, filling and scrumptious: that describes these perfectly portable peanut butter banana baked oatmeal cups! They are vegan (no eggs, no dairy), oil-free, and gluten-free, too.

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You’ve got oats, peanut butter, and, most likely, some overripe bananas on the counter. You probably have some chocolate–chips, chunks, or other bits that can be chopped–too.

In other words, you have the makings of your new favorite portable breakfast.

Specifically, Peanut Butter Banana Baked Oatmeal Cups. You need to make a batch asap.

You can make a batch of these oatmeal cups days before, the night before, or shortly before you want to eat them. They take little time and effort and can be stored, in the refrigerator or freezer, for a grabbable breakfast to go.

Recipe Benefits

• Fast and easy to prepare
• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Make-ahead
• 1 bowl
• Delectable

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• mashed very ripe bananas (from very soft and mushy bananas, with lots of black spots on the peels)
• peanut butter (or other nut butter or seed butter; see notes for options)
• flaxseed meal
• coconut sugar (see notes for options)
• vanilla extract
• rolled oats (old-fashioned rolled oats or quick-cooking oats; certified GF, as needed)
• baking powder (certified GF, as needed)
• fine sea salt
• semisweet chocolate chips (I like to use mini chips for greater distribution throughout)

The 1/4 teaspoon salt is optional. You can make the muffin cups without it. Also, you may want to use less salt if the peanut butter is well-salted.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Muffin Tin

Preheat oven to 350F (180C). Line all twelve cups of a standard size muffin tin with silicone muffin liners, paper liners or foil liners. If you eat some oil, you can also omit the liners and spray the cups with nonstick cooking spray.

Step Two: Whisk the Wet Ingredients

In a large mixing bowl, whisk the peanut butter, mashed banana, flaxseed meal, coconut sugar, water (or nondairy milk) and vanilla until blended. Note that you do not need to make a separate flax egg, the flax is gelled when added to the wet ingredients.

Step Three: Add the Dry Ingredients

Add the rolled oats, baking powder, salt, and 4 tablespoons of the chocolate chips. 

Mix until all of the ingredients are completely blended.

Step Four: Portion Batter

Scoop the oat batter into the prepared muffin cups. Dot the tops of each cup with the remaining chocolate chips.

Step Five: Bake

Bake the oatmeal cups in the preheated oven for 23 to 26 minutes until golden brown, slightly puffed and the centers are set.

Step Six: Cool

Leave the oatmeal cups in the muffin tin for 15 minutes before removing. They will become more firm as they sit. Remove from the muffin pan and serve, or cool completely.

I love these oatmeal cups best when they are slightly warm: not too hot to munch my way through, but warm enough to keep the chocolate melt-y.

Optional: Add a Peanut Butter Drizzle

If you love peanut butter (that would include me), I strongly suggest an extra drizzle of peanut butter on top before gnoshing.

Storage

Store the cooled oatmeal cups in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.

FAQ

• What kind of oats should I use in the recipe? Either quick oats or old fashioned oats can be used. Do not use oats labeled “instant.”Steel cut oats will not work either. They are too thick.
• What can I use in place of peanut butter? An equal amount of any other smooth nut butter or seed butter can be used in place of the peanut butter. For example, almond butter, cashew butter, sunflower seed butter, pumpkin seed butter or tahini.
• What can I use in place of coconut sugar? You can substitute an equal amount of the granulated sweetener of your choice (e.g., brown sugar, granulated cane sugar) or liquid sweetener (e.g., pure maple syrup, agave nectar, date syrup, brown rice syrup or (if not following a vegan diet) honey)) for the coconut sugar.
• What can I use in place of chocolate chips? Leave them out entirely, or swap them for chopped dried fruit (e.g., raisins, dried cranberries, dried apricots, or prunes) and/or chopped nuts or seeds, such as walnuts, peanuts, almonds, pumpkin seeds or sunflower seeds. You can also top each oatmeal cup with banana slices.
• What can I use in place of bananas? An equal amount of unsweetened applesauce can be used in place of the bananas. Keep in mind that applesauce is much less sweet than very ripe banana, so you may want to add additional sweetener.

Happy baking!

Related Oatmeal Recipes

• Vegan Pumpkin Baked Oatmeal Cups
• Zucchini Bread Baked Oatmeal
• Overnight Oatmeal Cookies
• 3-Ingredient Coconut Baked Oatmeal Squares
• Vegan Baked Oatmeal Cups

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5 from 36 votes

Peanut Butter Banana Baked Oatmeal (V, GF, Oil-Free)

By: Camilla

Nourishing, filling and scrumptious: that describes these perfectly portable peanut butter banana baked oatmeal cups! They are vegan (no eggs, no dairy), oil-free, and gluten-free, too.

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 12 oatmeal cups

Equipment

• 1 12 count standard muffin tin

Ingredients 

1x2x3x

• ▢ 1 cup mashed very ripe bananas, (very soft and squishy bananas)
• ▢ 1 cup water , (or nondairy milk)
• ▢ 1/2 cup creamy peanut butter
• ▢ 1/4 cup flaxseed meal
• ▢ 2 tablespoons coconut sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 1/4 cup rolled oats (old-fashioned or quick), (certified GF, as needed)
• ▢ 1 1/2 teaspoons baking powder, )certified GF, as needed)
• ▢ 1/4 teaspoon fine sea salt
• ▢ 7 tablespoons semisweet chocolate chips, divided use
• ▢ Optional: additional peanut butter for topping

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (175C). Line all 12 cups of a standard size muffin tin with paper or foil liners.
• In a large bowl, whisk together the banana, water, peanut butter, flaxseed meal, coconut sugar and vanilla until blended and smooth.
• Add the oats, baking powder, salt, and 4 tablespoons of the chocolate chips to the bowl. Stir until completely combined.
• Evenly divide the oat mixture between the muffin cups; top with the remaining 3 tablespoons chocolate chips.
• Bake in the preheated oven for 23 to 26 minutes until golden brown, set at the centers, and slightly puffed.
• Cool, in the muffin tin for at least 15 minutes before serving. Serve warm, room temperature, or cold. If desired, heat a small amount of peanut butter in a zip-top plastic bagfor 10 seconds in the microwave. Snip the corner and drizzle over the oatmeal  cups.

Notes

Storage: Store the cooled oatmeal cups in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.

Oats: Either quick-cooking or old-fashioned rolled oats can be used. Do not use oats labeled instant, or steel cut oats.

Peanut Butter Options: An equal amount of other smooth nut or seed butters(e.g., cashew, almond, tahini) can be used in place of the peanut butter.

Sweetener Options: You can substitute an equal amount of the granulated sweetener of your choice (e.g., brown sugar, granulated cane sugar) or liquid sweetener (e.g., pure maple syrup, agave nectar, date syrup, brown rice syrup or (if not following a vegan diet) honey)) for the coconut sugar.

Nutrition

Serving: 1baked oatmeal cup | Calories: 188kcal | Carbohydrates: 23.6g | Protein: 5.7g | Fat: 9.3g | Saturated Fat: 2g | Sodium: 148mg | Fiber: 3.7g | Sugar: 9.2g

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