Peanut Butter Banana Oatmeal Cups

pb banana baked oatmeal cups opened up on pink surface.

These PB banana oatmeal cups are delicious and packed with fiber to keep you full and satisfied. Easy to prep ahead of time for breakfast on-the-go or an afternoon snack!

5 from 2 votes

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Course: Breakfast, Dessert, Snack

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 174kcal

Ingredients

2 tbsp chia seeds
1 cup almond milk

Wet Ingredients

1 banana mashed
1 egg
½ cup peanut butter
¼ cup maple syrup
1 tsp vanilla

Dry Ingredients

2 cup rolled oats
1 tsp baking powder
1 tsp cinnamon
¼ cup dark chocolate chips optional

Instructions

Preheat oven to 350℉. Lightly grease or line a muffin pan.
In a large bowl, combine chia seeds and almond milk and gently stir. Let sit for approximately 5 minutes.
Add the remaining wet ingredients to the chia seed and milk mixture: mashed banana, egg, peanut butter, maple syrup, vanilla. Stir to combine.
Add the dry ingredients to the wet ingredients: rolled oats, baking powder, cinnamon. Stir well to combine.
Stir in the chocolate chips.
Scoop the mixture evenly into each muffin cup of a greased or lined muffin pan.
Bake at 350℉ for 25 minutes until set or until a toothpick comes out clean. Remove from the oven and let cool slightly before serving.

Notes

Store in the fridge in an airtight container for up to 1 week.

To freeze, allow to cool completely before wrapping in plastic wrap or foil. Transfer to a freezer safe bag or container. Freeze for up to 3 months.

For variations, substitutions, and tips, see full blog post above.

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