Peanut Butter Banana Baked Oatmeal Cups

There’s something incredibly acceptable about oats, particularly on a nippy, blistery winter morning. Not more than a day or two ago I made the creamiest, steaming hot bowl of cereal with vanilla, cinnamon, banana cuts, blueberries and a shower of unadulterated maple syrup. It tasted similarly as heavenly as it sounds.

What’s your preferred oats combo? Anything you need me to reproduce for you?!

Tune in, I’m not only an enthusiast of bowls of oats, I additionally love making: short-term oats, skillet of heated oats, and obviously, charming minimal versatile prepared cereal cups like these nutty spread banana heated oats cups. (Btw I additionally have almond margarine apple cereal cups and pumpkin prepared oats cups!)

They’re ideal for kids, grown-ups, incredible for nibbling, cooler agreeable and very easy to make. Furthermore, I can’t resist the urge to cherish that they’re pressed with almost 6g protein to help fuel you post exercise.

Peanut Butter Banana Baked Oatmeal Cups

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Recipe by ambitiouskitchenCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Delicious peanut butter banana baked oatmeal cups made with protein-packed peanut butter and naturally sweetened with bananas and just a touch of pure maple syrup.

Ingredients

  • 1 heaping cup ripe mashed banana

  • 1/2 cup creamy or crunchy natural peanut butter (just peanuts + salt)

  • 2 eggs

  • 2 tablespoons pure maple syrup (or honey)

  • 2/3 cup unsweetened almond milk (or milk of choice)

  • 1 teaspoon vanilla extract

  • 2 cups old fashioned rolled oats, gluten free if desired

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy free if desired)

  • 1/3 cup chopped walnuts (optional)

Directions

  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
  • In a medium bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
  • Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
  • Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 20-25 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.

Notes

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