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.

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:

1. Vegan Pumpkin Baked Oatmeal Cups
2. Zucchini Bread Baked Oatmeal
3. Overnight Oatmeal Cookies
4. 3-Ingredient Coconut Baked Oatmeal Squares
5. Vegan Baked Oatmeal Cups

Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}

---

• Author: Camilla
• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: 12 oatmeal cups 1x

Print Recipe

Pin Recipe

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

Scale 1x2x3x

• 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

1. Preheat oven to 350F (175C). Line all 12 cups of a standard size muffin tin with paper or foil liners.
2. In a large bowl, whisk together the banana, water, peanut butter, flaxseed meal, coconut sugar and vanilla until blended and smooth.
3. Add the oats, baking powder, salt, and 5 tablespoons of the chocolate chips to the bowl. Stir until completely combined.
4. Evenly divide the oat mixture between the muffin cups; top with the remaining 2 tablespoons chocolate chips.
5. Bake in the preheated oven for 23 to 26 minutes until golden brown, set at the centers, and slightly puffed.
6. 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