Peanut Butter Banana Baked Oatmeal (V, GF, Oil-Free)

5 from 36 votes

Peanut Butter Banana Baked Oatmeal (V, GF, Oil-Free)

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.

Prep Time5

Cook Time25

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, bananas, chocolate chip, dairy-free, egg-free, flax, gluten-free, no eggs, oats, oil-free, peanut butter, portable breakfast, vegan

Servings: oatmeal cups

Author: Camilla

Equipment

1 12 count standard muffin tin

Ingredients

1 cup mashed very ripe bananas (very soft and squishy bananas)
1 cup water (or nondairy milk)
1/2 cup creamy peanut butter
1/4 cup flaxseed meal
2 tablespoons coconut sugar
1 teaspoon vanilla extract
2 1/4 cup rolled oats (old-fashioned or quick) (certified GF, as needed)
1 1/2 teaspoons baking powder )certified GF, as needed)
1/4 teaspoon fine sea salt
7 tablespoons semisweet chocolate chips divided use
Optional: additional peanut butter for topping

US Customary - Metric

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 4 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 3 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, or steel cut oats.

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: You can substitute an equal amount of the granulated sweetener of your choice (e.g., brown sugar, granulated cane sugar) or liquid sweetener (e.g., pure maple syrup, agave nectar, date syrup, brown rice syrup or (if not following a vegan diet) honey)) for the coconut sugar.

Nutrition