Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups — These easy baked oatmeal cups are full of peanut butter, bananas, and chocolate chips!
These Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups are gluten-free, and they can be made ahead of time for a quick-and-easy breakfast recipe! Plus, these baked oatmeal cups are made with maple syrup instead of refined sugar! Plus a step-by-step video below!
Happy New Year!
In true resolution fashion, I’m sharing a healthier recipe that is full of great flavor, easy to make, and perfect for on-the-go mornings.
Now, I’m not really a resolution person (probably because sticking with them is not my specialty, buuuut…), but given the amount of sugar I indulged in over the holidays, I’m definitely trying to start the new year a little healthier.
Like, with these Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups!
Baby steps, guys. Baby steps.
While giving up dessert entirely is just not a thing I can do, I can certainly add a few more greens to my diet (like this Strawberry, Avocado, & Bacon Spinach Salad), eat more Skinny Honey Banana Coffee Cake, and have more desserts like this Lighter Lemon Cheesecake Bars.
Like, if I eat a salad for lunch, it’s totally justifiable to eat dessert later, right?
And if I eat a lighter dessert (cue this Lighter Key Lime Frozen Yogurt Pie), then I can have two slices without feeling guilty.
It just makes sense.
Orrr, you can combine the best of both worlds and eat something that’s secretly healthy and full of protein and call it a day.
Plus, if you add some chocolate chips, it totally tastes like dessert.
And! If you add dark chocolate chips, it’s almost like you’re doing your body a service. Almost. 😉
However, in all seriousness, these Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups are gluten-free, sweetened with maple syrup, and use natural, organic peanut butter. If you wanted to keep these completely refined-sugar free, you can omit the chocolate chips altogether.
But…giving up chocolate? It’s also not a thing I can do. 😉
Okay, so let’s talk recipe.
This is a one-bowl oatmeal cup recipe, which makes these oatmeal cups so easy to make and so easy to clean up.
All ingredients are mixed together in a bowl, poured into a well-greased muffin tin (this recipe makes 12 baked oatmeal muffin cups), and then baked for about 23-25 minutes.
Personally, because my sweet tooth is the size of Texas, I like eating these with a drizzle of maple syrup; however, you can definitely eat these plain, which is what makes these such a wonderful on-the-go-breakfast idea.
But! If you are eating at home, I’d suggest eating these in a bowl with a drizzle of milk (because milk + warm chocolate = pure Heaven).
It’ll be love at first bite. Promise. ❤️
Is it breakfast yet?
Yields 12 Oatmeal Cups
Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups -- These easy baked oatmeal cups are full of peanut butter, bananas, and chocolate chips! These Peanut Butter Banana Chocolate Chip Baked Oatmeal Cups are gluten-free, and they can be made ahead of time for a quick-and-easy breakfast recipe! Plus, these baked oatmeal cups are made with maple syrup instead of refined sugar! Plus a step-by-step video below!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 1/4 cups rolled oats (not instant oats)
- 1/3 cup peanut butter (I used natural, organic peanut butter)
- 1 banana, med-large, mashed
- 1 egg
- 1/4 cup pure maple syrup
- 1 cup milk (I used 2%, but any kind would do, even almond milk)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (dark or semi-sweet, but milk works as well)
- maple syrup
- Preheat oven to 350 degrees and grease a 12-cup muffin tin well (I used baking spray).
- In a bowl, mix oats, peanut butter, banana, maple syrup, egg, milk, cinnamon, salt, baking powder, and vanilla extract together.
- Add in chocolate chips, and mix until combined.
- Pour oatmeal into each muffin cup, about 3/4 of the way full.
- Bake for 23-25 minutes, or until the oatmeal cups are golden brown and set.
- Serve immediately (plain or with milk, maple syrup, and/or honey), or allow to cool completely before storing in the fridge in an airtight container.
Here are some other lighter breakfast recipe ideas you might love: