Description
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.
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 baked oatmeal cup
- Calories: 188
- Sugar: 9.2 g
- Sodium: 148 mg
- Fat: 9.3 g
- Saturated Fat: 2 g
- Carbohydrates: 23.6 g
- Fiber: 3.7 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keywords: oats, baked oatmeal, flax, vegan, egg-free, dairy-free, gluten-free, oil-free, no eggs, portable breakfast, chocolate chip, bananas, peanut butter
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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.