Comforting Baked Oatmeal Cups Recipe with Banana & Peanut Butter

Posted on November 5, 2025

Introduction

The warm, cozy aroma of baked oatmeal cups fresh out of the oven is like a hug for your senses. There’s something so comforting about the combination of bananas, peanut butter, and hearty oats—it’s a trio that feels like a childhood favorite, but it’s all grown up. These baked oatmeal cups are perfect for busy mornings when you need a quick, wholesome breakfast that doesn’t skip on flavor. Plus, they’re a fantastic way to use up those overly ripe bananas sitting on your counter.

I first discovered baked oatmeal cups during a hectic week when I needed something portable yet filling to grab as I rushed out the door. The addition of peanut butter was a game-changer—it added just the right amount of creaminess and protein to keep me full until lunchtime. I’ve tested this recipe countless times, tweaking it to make sure it’s just right. Trust me, these aren’t your average oatmeal cups—they’re soft, flavorful, and slightly sweet with a hint of nutty richness. Whether you’re meal-prepping for the week or whipping up a healthy snack for the kids, you’re going to love them!

So, let’s get ready to bake these comforting baked oatmeal cups with banana and peanut butter. They’re easy, nutritious, and completely customizable to suit your taste.

Why You’ll Love This Recipe

Quick & Easy: These oatmeal cups come together in less than 30 minutes, making them perfect for busy mornings or snack cravings.
Simple Ingredients: You probably already have everything you need in your pantry—no extra trips to the store required!
Perfect for Meal Prep: Make a batch ahead of time and enjoy them throughout the week.
Nutritious & Delicious: Packed with fiber, protein, and natural sweetness, these cups fuel your day without feeling heavy.
Crowd-Pleaser: These are loved by kids and adults alike. It’s a win-win for the whole family!

What sets this recipe apart is the balance of flavors and textures. The bananas add natural sweetness and moisture, while the peanut butter provides a creamy, nutty richness. The oats give it a chewy, hearty bite, and the optional toppings let you get creative. Whether you’re enjoying one with a cup of coffee or packing them in your lunchbox, these oatmeal cups will quickly become a staple in your kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that you likely already have in your kitchen. Each ingredient plays a role in creating the perfect balance of flavor and texture.

Rolled oats: These are the base of the recipe. They provide a chewy texture and are packed with fiber.
Ripe bananas: Be sure to use bananas that have brown spots, as they’re sweeter and mash easier.
Peanut butter: Creamy or chunky—your choice! Adds natural richness and healthy fats.
Milk: Any milk works here—dairy, almond, oat, or soy. Choose what you love.
Eggs: These act as a binder to hold the oatmeal cups together.
Honey or maple syrup: A touch of natural sweetness to complement the bananas.
Baking powder: Helps the oatmeal cups rise slightly and stay light.
Vanilla extract: For that subtle warmth and depth of flavor.
Ground cinnamon: Adds a cozy, comforting spice that pairs perfectly with bananas and peanut butter.
Salt: Just a pinch to balance the sweetness.
Optional mix-ins: Chocolate chips, chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.

You can always customize the ingredients based on your dietary needs or what you have on hand. For example, swap peanut butter for almond butter, or use agave syrup instead of honey for a vegan version.

Equipment Needed

Muffin tin: A standard 12-cup muffin tin works perfectly for this recipe.
Mixing bowls: You’ll need one for wet ingredients and another for dry ingredients.
Measuring cups and spoons: For accurate measurements.
Fork: Perfect for mashing your bananas.
Spatula: Ideal for mixing the batter evenly.
Non-stick spray or liners: To prevent sticking and make cleanup easier.

If you don’t have a muffin tin, you can use silicone molds or even bake the mixture in a square pan and cut it into bars afterward. For easy cleanup, I like to use silicone muffin liners—they’re reusable and make removing the oatmeal cups so much easier!

Preparation Method

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone liners.
In a medium mixing bowl, mash 2 ripe bananas with a fork until smooth.
To the bananas, add 1/2 cup (120ml) milk, 1/4 cup (60g) peanut butter, 2 large eggs, 1/4 cup (60ml) honey or maple syrup, and 1 tsp vanilla extract. Whisk until fully combined.
In a separate large bowl, stir together 2 cups (200g) rolled oats, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to keep the texture light.
If desired, gently fold in any mix-ins, such as 1/4 cup (60g) chocolate chips, 2 tbsp chopped nuts, or 2 tbsp dried fruit.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the oatmeal cups from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or let them cool completely before storing.

Cooking Tips & Techniques

Here are a few tips to make sure your baked oatmeal cups turn out perfectly every time:

Use ripe bananas: The riper the bananas, the sweeter your oatmeal cups will be. Look for bananas with brown spots.
Don’t overmix: Stir just until combined. Overmixing can lead to dense oatmeal cups.
Grease your muffin tin well: Even non-stick pans can sometimes cause sticking, so use a good non-stick spray or silicone liners for easy removal.
Customize with toppings: Add your favorite mix-ins, but don’t overdo it. Too many extras can affect the texture.
Check for doneness: Insert a toothpick into the center of a cup—if it comes out clean, they’re ready!

Variations & Adaptations

This recipe is wonderfully versatile, and you can tweak it to match your taste or dietary needs. Here are a few ideas:

Gluten-Free: Use certified gluten-free oats to make this recipe suitable for those avoiding gluten.
Vegan Option: Replace the eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use a non-dairy milk like almond or oat milk.
Nut-Free: Swap peanut butter for sunflower seed butter or omit it altogether for a simpler oatmeal cup.
Seasonal Flavors: Add seasonal fruits like diced apples in the fall or fresh berries in the summer for a fresh twist.
Chocolate Lover: Mix in a generous handful of dark chocolate chips or drizzle melted chocolate over the tops after baking.

One of my favorite variations includes adding a sprinkle of shredded coconut and a pinch of nutmeg for a tropical vibe. It’s so good!

Serving & Storage Suggestions

These baked oatmeal cups are best served slightly warm, but they’re just as delicious at room temperature. Pair them with a hot cup of coffee or tea for the ultimate breakfast or snack experience.

If you’re hosting brunch, arrange them on a platter with fresh fruit, yogurt, and a drizzle of honey for an impressive spread. These cups also make a great addition to a packed lunch—just toss one in your bag for a mid-day energy boost.

For storage, keep your oatmeal cups in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-8 minutes.

They also freeze beautifully! Wrap each cup individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Just thaw overnight in the fridge or microwave straight from frozen.

Nutritional Information & Benefits

Each baked oatmeal cup is packed with nourishing ingredients to fuel your day. Here’s a rough breakdown of the nutritional benefits:

Calories: Around 150 calories per cup.
Protein: Thanks to the peanut butter and oats, each cup has approximately 5 grams of protein.
Fiber: The oats and bananas provide about 3 grams of fiber per serving.
Healthy fats: Peanut butter adds heart-healthy monounsaturated fats.
Gluten-Free Option: Use certified gluten-free oats to make it suitable for gluten-sensitive diets.

With no refined sugar, these oatmeal cups are sweetened naturally with bananas and honey or maple syrup, making them a great choice for a healthier breakfast or snack.

Conclusion

If you’re looking for a comforting, delicious, and healthy breakfast or snack, these baked oatmeal cups with banana and peanut butter are calling your name. They’re easy to make, endlessly customizable, and perfect for meal prep. Whether you enjoy them warm out of the oven or grab one on your way to work, you’ll love how satisfying they are.

This recipe is one of my go-to’s because it combines everything I love—simple ingredients, make-ahead convenience, and flavors that just feel like home. Try it out, and let me know how you made it your own! Did you add chocolate chips or skip the peanut butter? Share your tweaks and tips in the comments below—I’d love to hear from you.

Happy baking, and don’t forget to save this recipe for later! Your mornings are about to get a whole lot better.

FAQs

Can I use instant oats instead of rolled oats?

While rolled oats are best for texture, you can use instant oats in a pinch. Just note that the texture might be softer.

Can I use almond butter instead of peanut butter?

Absolutely! Almond butter works beautifully in this recipe, and it gives the oatmeal cups a slightly nutty flavor.

Can I make these oatmeal cups sugar-free?

Yes, you can skip the honey or maple syrup and rely solely on the natural sweetness of the bananas. For an extra touch, you can add a few stevia drops or erythritol.

How do I make these oatmeal cups vegan?

Replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use a non-dairy milk option like almond or coconut milk.

Can I add protein powder to this recipe?

Yes! You can add a scoop of your favorite protein powder—just reduce the oats slightly to maintain the right consistency.

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