Description

Moist and chewy baked oatmeal cups made with wholesome oats, ripe banana, and melty chocolate chips—perfect for breakfast meal prep or a healthy grab-and-go snack.

Ingredients

2 cups rolled oats

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup mashed banana (about 1 large banana)

1/4 cup peanut butter or almond butter

1/4 cup pure maple syrup or honey

1/2 cup milk of choice

1 tsp pure vanilla extract

1/3 cup mini chocolate chips

Optional: 2 tbsp ground flaxseed or chia seeds

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.
In a large bowl, mix together the oats, baking powder, salt, cinnamon, and optional flaxseed or chia seeds.
In a separate bowl, whisk together the mashed banana, peanut butter, maple syrup, milk, and vanilla extract until smooth.
Combine the wet and dry ingredients, stirring until just combined.
Fold in the chocolate chips and divide the batter evenly among the 12 muffin cups.
Bake for 20–25 minutes, or until the tops are set and golden.
Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor and moisture.

Swap banana with applesauce for a different flavor profile.

Use certified gluten-free oats if needed.

Substitute nut butter with sunflower seed butter for a nut-free version.

Store in an airtight container at room temp for 3 days, fridge for 1 week, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 oatmeal cup
Calories: 145
Sugar: 6g
Sodium: 80mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg