Peanut Butter & Banana Baked Oatmeal Cups

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5 from 1 vote

Peanut Butter & Banana Baked Oatmeal Cups

By Alyssa Rimmer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 oatmeal cups
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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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