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pb banana baked oatmeal cups opened up on pink surface.

Peanut Butter Banana Oatmeal Cups

5 from 2 votes
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Calories: 174
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350℉. Lightly grease or line a muffin pan.
  2. In a large bowl, combine chia seeds and almond milk and gently stir. Let sit for approximately 5 minutes.
  3. Add the remaining wet ingredients to the chia seed and milk mixture: mashed banana, egg, peanut butter, maple syrup, vanilla. Stir to combine.
  4. Add the dry ingredients to the wet ingredients: rolled oats, baking powder, cinnamon. Stir well to combine.
  5. Stir in the chocolate chips.
  6. Scoop the mixture evenly into each muffin cup of a greased or lined muffin pan.
  7. 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.