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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)
- Oil-free
- Gluten-free
- Make-ahead
- 1 bowl
- Delectable
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
First, whisk the wet ingredients–peanut butter, mashed banana, flaxseed meal, coconut sugar (only 2 tablespoons), water (or nondairy milk) and vanilla in a large mixing bowl.
Second, add the dry ingredients, which are rolled oats (certified gluten-free, if needed), baking powder, salt, and most, but not all of the chocolate chips.
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.
Happy baking!
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
Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
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.
Ingredients
- 1 cup (250 mL) mashed very ripe bananas
- 1 cup (250 mL) water (or nondairy milk)
- 1/2 cup (125 mL) natural, creamy peanut butter
- 1/4 cup (60 mL) flaxseed meal
- 2 tablespoons (30 mL) coconut sugar
- 1 teaspoon vanilla extract
- 2 and 1/4 cups old-fashioned rolled oats (certified GF, as needed)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 7 tablespoons semisweet chocolate chips
- Optional: additional peanut butter for topping
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 5 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 2 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."
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: An equal amount of the granulated sweetener of your choice (e.g., maple syrup, brown sugar) can be used in place of the coconut sugar.
Nutrition Information
Serving Size
1 baked oatmeal cupAmount Per Serving Calories 188Total Fat 9.3gSaturated Fat 2gCholesterol 0mgSodium 148mgCarbohydrates 23.6gFiber 3.7gSugar 9.2gProtein 5.7g
3-Ingredient Coconut Baked Oatmeal Squares {Vegan} | power hungry
Monday 21st of September 2020
[…] Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF} […]
Taylor G
Thursday 30th of April 2020
Love the combo. I added more chocolate chips. The drizzle of peanut butter on top is worth doing.
Anushruti
Monday 30th of March 2020
So easy and very very good! My boyfriend cant eat eggs, and I am vegan, so these are great!
Daniel
Monday 16th of December 2019
so delicious and satisfying.... thanks for the recipe..
Elyse
Tuesday 5th of November 2019
Man Camilla, these are amazing! I'm so glad you got a free second (read: made a free second) to create these.