These peanut butter banana oatmeal cups are absolutely delicious and you’ll love them for a make-ahead breakfast, snack, or even a dessert! They’re packed with equal parts nutrition and flavor to keep your taste buds satisfied and your blood sugar levels balanced for happy and healthy hormones.
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 have that sweet and salty combo that will keep you coming back for more.
We’re using some extra ingredients, like chia seeds, in this recipe to boost the nutritional value of these oatmeal cups. Chia seeds are tiny nutrition powerhouses. They’ll help keep your blood sugar levels more stable, which is just going to keep you feeling full and more satisfied!
Did I mention that these easy baked oatmeal cups are seriously super simple to make?! They’re perfect to make ahead of time to help breakfast run more smoothly during the week. They can also be frozen so you can grab them out whenever you’re in the mood for one!
Ingredients 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.
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.
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, 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!
Baking Powder – baking powder is essential for making these oatmeal cups more light and airy.
How To Make Them
Preheat your oven to 350 degree F. In a large bowl, combine chia seeds and almond milk, gently stirring together. Let sit for approximately 5 minutes.
Add the remaining ingredients, except for the chocolate chips, to the chia seed & milk mixture. Stir to combine.
Stir in the chocolate chips.
Scoop the mixture evenly among a greased or lined muffin pan.
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 should I store them?
You can put them in an airtight container in the fridge for up to 1 week. They’re also great to freeze for up to 2 months – just allow them to cool completely before transferring to a freezer bag and placing in the freezer.
How should I 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 peanut butter if that’s your jam!
How can I turn this into a balanced breakfast?
These PB banana oatmeal cups are a great carb source for your breakfast – each oatmeal cup has 4g of fiber and 6g of protein. Pair 1 or 2 oatmeal cups with a good protein source such as scrambled eggs, Greek yogurt, or cottage cheese. Adding some berries will also add a bit more fiber and antioxidants to really elevate this breakfast too!
If you’re really short on time, you can always head out the door with a couple of these oatmeal cups and something like these pre-made protein drinks for breakfast on-the-go.
Can I omit the chocolate chips?
Of course! If you’re not a fan of chocolate chips, you can always skip them if you want to. Peanut butter and banana is an amazing combination with or without the chocolate chips.
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.