Let Me Tell You About These Oatmeal Cups
Alright friend, let me paint the picture: it’s a Saturday, my kitchen’s (mostly) clean, and I’m trying to use up two overripe bananas before they fully cave to time. Enter these Peanut Butter Banana Baked Oatmeal Cups—which honestly, are sort of my not-so-secret breakfast hack. I started making these when my youngest decided cereal was “too loud” (kids, eh?!), and now even my partner hovers by the oven claiming to “just be checking the timer.” Sure. They’re the kind of thing I’ve thrown together in pajamas, hair doing its own thing, and somehow it still comes out tasting like I put in far more effort than I really did. Plus, bonus: my house smells so cozy, I wish I could bottle it up. Or at least bottle up the scent—not the dishes left behind.
Why I Keep Coming Back to This Recipe
I make these when life feels like a runaway train—those busy weeks juggling work, school runs, and my never-ending laundry monster (seriously, where does it all come from?). My family goes wild for them because they’re sweet but not annoyingly so, and filling enough that I don’t get hangry by 10am. There may have been a time (or three) I forgot to set a timer and they got a bit too toasted, but, hey, extra crispy edges aren’t always a bad thing in our house. Oh, and when the bananas are at that weird stage, not quite smoothie-material, these cups rescue them from the compost heap.
What You’ll Need (But It’s OK To Improvise)
- 2 large ripe bananas (don’t fuss if they’re spotty, that’s actually better—unless you ask my aunt who says “no brown spots ever”, but I ignore that)
- 1/2 cup peanut butter (creamy, but chunky works if you like a lil crunch—actually, I sometimes use almond butter if that’s all I have left)
- 2 cups rolled oats (I’ve used quick oats in a pinch; steel-cut, not so much, they stay weirdly chewy)
- 1/4 cup honey or maple syrup (sometimes I just use a handful of brown sugar—nobody complains)
- 1/2 cup milk (any milk, dairy or otherwise, though coconut milk is a whole different vibe)
- 1 large egg (if you’re out, skip and add an extra splash of milk—seriously, it’ll hold together)
- 1 tsp vanilla extract (or, confession: I occasionally just toss in a dash and hope for the best)
- 1 tsp cinnamon (this one is non-negotiable in our house, but you do you)
- Pinch of salt (like, an actual pinch, not more!)
- 1/2 tsp baking powder (forgotten this once or twice, still edible)
- (Optional) Handful of chocolate chips, dried fruit, or chopped nuts (my kids love white chips but I prefer chopped pecans)
How to Make Them (The Not-So-Perfect Way)
- Start by smashing the bananas in a big bowl. You want them lumpy but not total mush; take out your aggression from the day, just don’t paint the cabinets.
- Add peanut butter and honey (or whatever sweetener you’re using). Mix until it looks kind of like a hot mess—trust, it’ll come together.
- Crack in the egg, then pour in milk and vanilla. Give it another good stir. At this point I usually lick the spoon, because I can’t help it.
- Toss in oats, cinnamon, salt, and baking powder. Stir around until it’s all dressed up with nowhere to go. If it looks a bit looser than oatmeal, that’s fine, it firms up as it bakes.
- If you’re feeling jazzy, fold in some chocolate chips or dried fruit. Or both.
- Grab a muffin tin (oh, and line it with paper cases or grease it! I forget this about half the time), then spoon the oat goo in. I aim for 10-12; sometimes it’s 9 if my measuring’s lazy.
- Bake at 350°F (or 175°C for my metric friends) for about 20-25 minutes until they’re lightly bronzed on top and smell irresistible. If your oven’s moody like mine, check after 20.
- Cool in the pan for 10 mins—mine ALWAYS stick if I rush them out. Then pop onto a rack (or, let’s be honest, a plate you plan to eat off anyway).
Honestly Useful Notes (Learned the Hard Way)
- They stick less if you use silicone liners, but I never remember to buy them
- If you use natural peanut butter, the cups sometimes turn out a bit denser—haven’t cracked that code yet
- I think they actually taste better the next morning, maybe the flavors settle in overnight?
- Microwaving for 10 seconds = ooey gooey heaven, but don’t overdo it or they get rubbery
How I’ve Swapped These Up (Some Success, Some Not)
- Once tried adding shredded coconut—fab, but my kids called them “fuzzy muffins”
- Blueberries—delicious, but they make the batter wetter, so bake a tad longer
- Tried swapping peanut butter with Nutella…let’s just agree it’s way too sweet for breakfast. Maybe dessert, though!
What You’ll Need in the Kitchen (Don’t Panic If You’re Missing Stuff)
- Muffin tin (12-cup, but sometimes I just bake in ramekins, works fine)
- Mixing bowl – a big one, or two if you’re prone to accidents like me
- Old-school fork or potato masher (as long as you can mash bananas, you’re golden)
- Spoon or spatula (I’ve literally used my kid’s plastic scoop before—do what works)
Storing These (Willpower Not Included)
Let them cool fully, then stash in a sealed container on the counter for a day or in the fridge for up to 4 days. But let’s be real, I haven’t managed to keep them around longer than a day and a half; teenagers have no self-control. You can freeze them for a month—good luck getting that far.
Serving Them Up, My Way
I like to eat mine with a dollop of yogurt and some sliced banana, but my daughter insists peanut butter on peanut butter isn’t too much, so she adds another smear. Sometimes I break one up in a bowl, pour a bit of milk over it, and call it lazy oatmeal. If you’re feeling fancy, a drizzle of honey on top is actually amazing.
What I’ve Learned The (Kinda) Hard Way
- Don’t skip greasing the muffin tin. Cleaning stuck oatmeal = no fun (learned this around the 7th batch, doh).
- If you use bananas that are too underripe, it’s bland; wait until they’re really spotty.
- Resist cranking the oven higher hoping they’ll bake quicker—mine went dry in the middle but still somehow gooey outside. Oven rules are there for a reason, apparently.
FAQs from Friends (and Texts at Midnight)
- Do I have to use peanut butter? Nope, almond or sunflower seed butter is fine. Just swap one-for-one, buddy.
- Can I skip the egg? Yeah, totally. I just up the milk a bit, and I don’t notice a difference.
- Are these gluten-free? Only if you’re careful about the oats—double-check they’re gluten-free certified, or you know Aunt May will have something to say.
- Can I make these vegan? Sure, use a flax egg (or skip egg), plant milk, and maple syrup/honey substitute. Done.
- Can I double the recipe? Yep, I do all the time, especially if I want to freeze half for “future me” (who is always grateful).
- Do they travel well? They squish a bit if tossed straight into the bottom of a backpack (ask me how I know), but wrapped up, they’re sturdy little things.
So, that’s my slightly rambling, kitchen-tested guide to Peanut Butter Banana Baked Oatmeal Cups. Give them a shot—even if your morning is pure chaos, they make it just a bit sweeter. And maybe, if you’re lucky, you’ll get one before everyone else does! Oh, quick story—one time I tried to hide a batch in a cake tin, thinking nobody would look there… turns out, I’m not as sneaky as I think. Enjoy!
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/3 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease with nonstick spray.
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2In a medium mixing bowl, mash the bananas until smooth. Add the peanut butter, maple syrup, egg, milk, and vanilla extract. Mix until well combined.
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3Stir in the rolled oats, baking powder, and salt until evenly incorporated.
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4Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
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5Bake for 22-25 minutes, or until the oatmeal cups are set and lightly golden on top.
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6Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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