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.
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. These oatmeal cups are:
- Fast and easy to prepare
- Vegan (no eggs, no dairy)
- 1 bowl
It’s my Peanut Butter Banana Baked Oatmeal Cups. You need to make a batch asap.
Make these 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.
How to Make Peanut Butter Baked Oatmeal Cups
Mix until all of the ingredients are completely blended.
Third, scoop the batter into paper-line muffin cups (in a standard size muffin tin). Dot the tops of each cup with the remaining chocolate chips.
Bake & Cool
All that is left is the baking! Slide the oatmeal cups into a preheated 350F oven for 23 to 26 minutes until golden brown, slightly puffed and the centers are set.
Leave the oatmeal cups in the muffin tin for 15 minutes before removing.
It is worth the wait!
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.
If you love peanut butter (that would include me), I strongly suggest an extra drizzle of peanut butter on top before gnoshing.
More Recipes You’ll Love:
- Vegan Pumpkin Baked Oatmeal Cups
- Zucchini Bread Baked Oatmeal
- Overnight Oatmeal Cookies
- 3-Ingredient Coconut Baked Oatmeal Squares
- Vegan Baked Oatmeal Cups