Peanut Butter Banana Baked Oatmeal Cups

These peanut butter banana oatmeal cups are the perfect healthy breakfast, snack, or even a dessert! These little bites are packed with equal parts nutrition and flavor to keep your taste buds satisfied and your blood sugar levels balanced. 

Why You’ll Love These Baked Oatmeal Cups

If you’re a peanut butter and chocolate combo lover like me, you’re going to love these oatmeal cups for a healthy option. They’re packed with that sweet and salty combo that will keep you coming back for more. Here’s a few more reasons why you’ll love them: 

• High Fiber + Protein. Each oatmeal cup contains 4 grams of fiber and 6 grams of protein for stable blood sugar levels to keep you feeling full and curb cravings. 

• Nutrient Packed. Thanks to chia seeds and oats, these easy baked oatmeal cups are packed with fiber, omega 3 fatty acids, magnesium, folate and zinc.

• Great for Meal Prep. These baked oatmeal cups are perfect for Sunday meal prep. Make them once and enjoy them as part of a balanced breakfast or snack all week long. 

• Freezer Friendly. In addition to being good for meal prep, they also freeze well – so you can really maximize your time by batch cooking and freezing some of these. 

• PCOS Friendly. With fiber, protein, and healthy fats, these little oatmeal cups will keep your blood sugar levels stable. They are the perfect addition to a PCOS friendly diet. 

Ingredients You’ll Need

These peanut butter banana oatmeal cups use simple ingredients that you can find at any grocery store. Here’s what you’ll need. 

• Chia Seeds – these tiny nutrition powerhouses add tons of fiber, healthy fats, and texture to these oatmeal cups

• Almond Milk – almond milk will keep this recipe dairy free if that’s important to you, but, you can use any type of milk you prefer here. I recommend using an unsweetened milk though since we’ll be adding some sweetness with other ingredients. 

• Rolled Oats – the main star of these oatmeal cups. Oats are gluten free and have fiber and gut-healthy prebiotics to keep you feeling full. I usually use these old fashioned rolled oats. 

• Baking Powder – baking powder is essential for making these oatmeal cups more light and airy. 

• Banana – I promise, you can eat bananas with PCOS! Bananas are a great source of fiber, vitamin B6, and vitamin C – all important nutrients for healthy ovulation. A ripe banana adds a touch of sweetness without adding refined sugar.  

• Egg – Eggs essentially act like glue in this recipe by helping to bind these oatmeal cups together. 

• All Natural Peanut Butter – not just a tasty addition that helps to bind these oatmeal cups together, but PB also adds tons of healthy unsaturated fats which help with vitamin absorption and lowering inflammation. 

• Maple Syrup, Vanilla Extract, Cinnamon – these ingredients really up the flavor profile for these oatmeal cups. Cinnamon can also help with lowering blood sugar levels too!

• Chocolate Chips – these are optional but if you’re on the fence, I highly recommend adding them in. I love to use these dairy free dark chocolate chips because they don’t have any added sugar and have 5g of fiber per serving!

How To Make Them

Step One: Preheat your oven to 350 degrees Fahrenheit. Grease or line a muffin pan. 

Step Two: In a large mixing bowl, combine chia seeds and almond milk, gently stirring together. Let sit for approximately 5 minutes. 

Step Three: Add the other wet ingredients: mashed banana, egg, peanut butter, maple syrup, and vanilla extract to the mixing bowl and stir to combine. Mix in dry ingredients: rolled oats, baking powder and cinnamon. Stir well to combine. 

Step Four: Fold in the chocolate chips. Then scoop the mixture evenly among a greased or lined muffin tin. 

Step Five: Bake at 350 degrees F for 25 minutes until set, or until a toothpick comes out clean. Remove from the oven and let cook slightly before serving.

How To Serve Them

I prefer these warmed up a tiny bit. To reheat from the fridge or freezer, microwave for 30-60 seconds or until warmed through. Top with a little butter or a drizzle of peanut butter if that’s your jam!

These pair well with scrambled eggs, egg bites, cottage cheese or Greek yogurt bowls, or fresh fruit. 

How To Store Them

You can put them in an airtight container in the fridge for up to 1 week. 

To freeze, let the muffins cool completely, then wrap each one individually in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag or container and freeze for up to 3 months.

Variations, Substitutions + Tips

• Use chunky peanut butter. If you want a bit more texture, use chunky peanut butter instead of creamy peanut butter. 
• Add nuts. For some additional crunch and texture, add some nuts like peanuts, walnuts or pecans in. 
• No peanut butter? Use any type of nut butter, like almond butter. If you avoid nuts, use sunflower seed butter instead. 
• Swap mashed apples or applesauce for mashed banana. Don’t like bananas? No problem. Use applesauce or mashed apples instead. 
• Substitute flaxseed for chia seeds. If you don’t like chia seeds or don’t have them on hand, flaxseed is another great, nutrient-dense seed option. You still want to soak ground flaxseed in milk for 5 minutes then follow recipe directions.  
• Use a chia egg or applesauce to make it vegan. Substitute ¼ cup applesauce or a chia egg for 1 egg to make this a vegan dish. 
• Add collagen peptides or protein powder. If you’re looking for a higher protein oatmeal cup, try adding 2 scoops of your favorite protein powder to the batter. You may need to add some additional milk if the batter becomes too thick and doughy. 

Other Easy Recipes You’ll Love

Carrot Cake Baked Oatmeal Recipe

Make Ahead Protein Baked Oats

Cottage Cheese Banana Muffins

PCOS Friendly Overnight Oats (4 Variations)

If you make this Peanut Butter Banana Oatmeal Cups recipe, please consider leaving a 5 star rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers!