If you’re looking for easy baked oatmeal cups that you can prep ahead and feel good about serving, these peanut butter banana baked oatmeal cups are one of my go-to recipes.
As a dietitian mom, I’m always trying to find that balance between something my toddlers will actually eat and something that will keep them full (because we all know the endless snack requests are coming otherwise).
Why You’ll Love These Easy Baked Oatmeal Cups
- naturally sweetened with banana
- higher in protein than traditional baked oatmeal
- soft texture for toddlers and younger eaters
- great for baby-led weaning and finger foods
- freezer-friendly and perfect for meal prep
You'll also love these strawberry baked oatmeal cups for another easy breakfast! If your toddler is picky with textures, then try these peanut butter oatmeal muffins that blend and turn smooth in the blender.
Jump to:
- Why You’ll Love These Easy Baked Oatmeal Cups
- Ingredients You'll Need
- How to Make Your Baked Oatmeal Cups
- Hint for the Best Baked Oatmeal Cups
- Substitutions
- Variations of Easy Baked Oatmeal Cups
- Equipment
- Storing Your Banana Baked Oatmeal Cups
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Peanut Butter Banana Baked Oatmeal Cups
Ingredients You'll Need
Here's what you'll need to make these peanut butter banana baked oatmeal cups:
- bananas (mashed) - provide natural sweetness + moisture (key for texture)
- rolled oats - the base of the recipe and main source of fiber + structure
- eggs - help bind everything together and add protein
- peanut butter - adds healthy fats, protein, and richness
- milk of choice - helps create the right batter consistency
- baking powder - gives a slight lift so they’re not too dense
- vanilla extract - adds warmth and sweetness without sugar
See recipe card for quantities.
How to Make Your Baked Oatmeal Cups
- Step 1: Preheat oven to 350°F and grease or line a muffin tin. In a large bowl, mash the bananas until smooth.
- Step 2: Whisk in peanut butter, eggs, milk, vanilla, and maple syrup (if using) until well combined. Stir in oats, baking powder, salt, and any optional add-ins until fully mixed.
- Step 3: Add any toppings or mix-ins you'd like!
- Step 4: Scoop batter into muffin cups and bake for 18-22 minutes, until set and lightly golden. Let cool slightly before serving.
Hint for the Best Baked Oatmeal Cups
For the best texture, let the batter sit for about 5 minutes before baking. This gives the oats time to absorb the liquid, which helps the cups turn out soft and tender instead of wet or dense.
If you’re making these for toddlers who want a smooth texture, you can also blend the batter for a smoother, more muffin-like texture!
Substitutions
These peanut butter banana baked oatmeal cups are easily adjustable to most dietary restrictions! If you're using gluten-free oats then these are already gluten-free.
- nut-free: use sunflower seed butter instead of peanut butter
- dairy-free: use almond milk, oat milk, or coconut milk
- egg-free: use flax eggs (texture will be slightly softer)
Variations of Easy Baked Oatmeal Cups
Here are some different ways you can change up these banana baked oatmeal cups:
- peanut butter chocolate chip oatmeal cups
- blueberry banana baked oatmeal cups
- apple cinnamon oatmeal cups
- add shredded zucchini or carrots for extra veggies
Equipment
You’ll just need a few basic kitchen tools for this recipe: a mixing bowl, fork or masher for the bananas, whisk or spoon for mixing, and a standard or mini muffin tin. You can also use muffin liners or lightly grease the pan to prevent sticking. If you prefer a smoother texture, a blender can be helpful to blend the batter before baking, but it’s totally optional.
Storing Your Banana Baked Oatmeal Cups
Store these easy baked oatmeal cups in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze them for up to 2 months. When ready to serve, reheat in the microwave for about 20-30 seconds or let them thaw and enjoy cold!
Tiff's Dietitian Tip
If your toddler is constantly asking for snacks shortly after eating, it’s usually a sign they need more staying power at meals. These oatmeal cups help with that because they combine:
- fiber (oats + banana)
- protein (eggs + peanut butter)
- healthy fats (peanut butter)
This combo helps keep blood sugar more stable and keeps them full longer, without needing to rely on packaged snacks or constant grazing!
FAQ
Yes! The texture will be softer and slightly less chewy.
Yes! They are great for babies once allergens are introduced.
Yes! Use an 8×8 or 9x9 dish and bake for about 30-35 minutes or until lightly golden.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these peanut butter banana baked oatmeal cups:
Peanut Butter Banana Baked Oatmeal Cups
Equipment
- fork or masher
Ingredients
- 2 ripe bananas mashed
- 1 ½ cups rolled oats
- 2 eggs
- ½ cup peanut butter or any nut/seed butter of choice
- ½ cup milk of choice
- ½ teaspoon baking powder
- pinch of salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup optional
Instructions
- Preheat oven to 350°F and grease or line a mini muffin tin.
- In a large bowl, mash the bananas until smooth. Add peanut butter, eggs, milk, vanilla extract, and maple syrup (if using), and mix until well combined.
- Stir in oats, baking powder, salt, and any optional add-ins until fully incorporated. Let the batter sit for 5 minutes to allow the oats to absorb the liquid.
- Scoop batter into mini muffin cups and bake for 15-20 minutes, or until set and lightly golden. Let cool slightly before serving.
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