Peanut Butter and Banana Baked Oatmeal Cups

Makes 18

A healthy breakfast doesn’t have to be boring, and these scrumptious peanut butter and banana baked oatmeal cups prove it! Start off your day the healthy and delicious way.


  • 4 cups old-fashioned oats, gluten-free certified
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2⅓ cups unsweetened almond milk
  • ¼ cup coconut sugar or brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup pure maple syrup
  • 1 teaspoon fresh lemon juice
  • 3 mashed bananas
  • ½ cup peanut butter, creamy or crunchy


Preheat oven to 375° F. Add the oats, cinnamon, baking powder and salt to a medium-sized bowl and mix.

In a large bowl, add the almond milk, sugar, vanilla, maple syrup and lemon juice and mix together. Next add the mashed bananas and peanut butter and carefully beat with an electric mixer until bananas and peanut butter are evenly incorporated.

Add the dry mixture to the wet mixture and stir until combined. Scoop mixture into a greased muffin tin using a large ice cream scoop or a ¼ measuring cup. Bake oatmeal cups for 20-25 minutes, until set. Can be served immediately or reheated each morning. Oatmeal cups will last for about 5 days in the refrigerator.

Nutrition Analysis: 170 cal, 6 g fat, 0 mg chol, 150 mg sodium, 27 g carbs, 3 g fiber, 9 g sugar, 4 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at