Tuesday, October 13, 2015

Peanut Butter and Banana Baked Oatmeal Cups

I've been busy on my current rotation, it's been good, just some long days. Because of this, these oatmeal cups have been the perfect solution. They are super simple to whip together, and easy for a grab and go breakfast when I don't have much time to make anything else, or much time to spend eating breakfast. Having these in the freezer keep me from being tempted to waste my money on something less than nutritious at the hospital cafeteria, or buying something processed from the grocery store that is never as healthy as something I can make on my own. They freeze up so well so you can bake up a big batch and always have them on hand for busy mornings. They're definitely something you can feel good about eating. 

These baked oatmeal cups are hearty and healthy, full of nutritious whole grains and naturally sweetened with bananas. They are also super easy to adapt to your personal preferences. This time I added cranberries and walnuts, but I've also done chocolate chips, as well as other dried fruits or nuts. You can add whatever you want, which is so nice! I personally love oatmeal, but it's not exactly the easiest thing to eat on the run. These baked oatmeal cups are the perfect solution to the conundrum. You get all the deliciousness and health benefits of oatmeal with the convenience of a portable breakfast. 

Peanut Butter and Banana Baked Oatmeal Cups
Adapted From Celebrating Sweets

  • 2 bananas (approximately 8 ounces total), mashed
  • 1/4 cup (64 grams) peanut butter
  • 3 tablespoons (45 grams) maple syrup (optional, depending on your desired sweetness)
  • 1 teaspoon vanilla extract
  • 3 tablespoons (50 grams) milk
  • 2 cups (160 grams) old fashioned rolled oats
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3/4 ounce raw walnuts
  • 3/4 ounce dried cranberries

Preheat the oven to 350 degrees. Lightly oil 8 muffin cups, set aside.

In a large bowl combine the bananas, peanut butter, maple syrup, vanilla and milk. Add oats, cinnamon and salt, stir to combine. Add walnuts and cranberries and mix until evenly incorporated.

Divide the mixture evenly between the prepared pan. Bake for 15-20 minutes.

Nutrition: each cup is approximately 200 calories.


  1. Love this recipe! Would this be good to make ahead of time?

    1. I'm glad you love it! I've made it many times and love having these little guys on hand. Yes, you can definitely make them ahead of time. They freeze super well, and will definitely be fine on the counter for a few days as well. Personally, I just throw them in the freezer as soon as they're cool and pull them out as I need them, either the night before or even the morning of. They thaw pretty quickly. Enjoy!