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

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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.

Peanut Butter Banana Baked Oatmeal Cup on a piece of parchment paper with bananas in the background

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.

Peanut Butter Banana Baked Oatmeal Cups on a wire cooling rack with bananas in background

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.

Liquid ingredients for peanut butter banana baked oatmeal cups in a glass mixing bow, with a whisk

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.

Dry ingredients added to glass bowl of wet ingredients for peanut butter banana baked oatmeal cups

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.

Unbaked Peanut Butter Banana Baked Oatmeal with red napkin and glass mixing bowl alongside.

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!

Overhead Shot of Peanut Butter Banana Baked Oatmeal Cups on a wire cooling rack

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.

Peanut Butter Banana Baked Oatmeal Cup n floral napkin, with additional muffin cups and bananas in the background

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

Unwrapped Peanut Butter Banana Baked Oatmeal with an extra drizzle of peanut butter on top

Happy baking!

More Recipes You’ll Love:

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

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
  • 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

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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.

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