Peanut Butter & Banana Baked Oatmeal Cups
Updated Mar 08, 2021, Published May 06, 2014
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Peanut Butter & Banana Baked Oatmeal Cups
Ingredients
For the oatmeal cups:
- Gluten-free non-stick baking spray
- 1 cup mashed bananas, (3-4 bananas)
- ¼ cup peanut butter, (or any nut or seed butter)
- 2 tablespoons maple syrup
- 1 cup canned lite coconut milk
- 1 teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- 1 cup quinoa flakes
- 1 cup unsweetened shredded coconut
- Pinch of salt
- Flaked coconut, , for topping
For the topping:
- ¼ cup peanut butter, (or any nut or seed butter)
- 2 tablespoons maple syrup
- 1 tablespoon water
Instructions
- Preheat the oven to 375ºF. Spray a 12-cup muffin pan with non-stick baking spray. Set aside. Beat together the mashed bananas, peanut butter, maple syrup, coconut milk, and vanilla in a large mixing bowl. Add the oats, quinoa flakes, shredded coconut, and salt.
- Beat to combine. Spoon the oatmeal mixture into the muffin tins, filling ¾ of the way full. Sprinkle the tops with flaked coconut. Bake on the center rack for 25-30 minutes, until the cups have set. Cool in the pan for 10-15 minutes.
- While cooling, whisk together the topping ingredients. Transfer the oatmeal cups to a plate or bowl, drizzle with the peanut butter syrup, and enjoy!
Nutrition
Calories: 222kcalCarbohydrates: 24gProtein: 5gFat: 13gSaturated Fat: 7gSodium: 68mgPotassium: 219mgFiber: 4gSugar: 8gVitamin A: 12IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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