Peanut Butter Banana Oatmeal Cups (Gluten Free)

These peanut butter banana oatmeal cups are a gluten free baked breakfast made with rolled oats, ripe banana, and creamy peanut butter — grab-and-go friendly and perfect for meal prep.

Peanut butter and banana in oatmeal cup form. I don’t know why it took me so long to make these but they are now a permanent fixture in my meal prep rotation and I need you to get on board.

Peanut butter banana oatmeal cups are a baked breakfast made by mixing rolled oats with mashed banana, peanut butter, egg, almond milk, and a touch of honey or maple syrup, then baking them in a muffin tin until set and golden. They come out somewhere between a hearty oatmeal muffin and a portable bowl of oatmeal, and they are GOOD.

The whole batch takes 35 minutes start to finish and you get 12 cups to eat throughout the week.

I started making these on Sundays and keeping them in the fridge so that breakfast on Monday through Friday is literally just grabbing one and going. No blender, no cleanup, no standing over the stove at 7am thinking about oatmeal. Just done.

If you’re into peanut butter recipes you’ll also want my Chocolate Sea Salt Protein Balls and my Frozen Chocolate Strawberry Peanut Butter Bark.

Why You’ll Love This Recipe

• Meal prep gold. One batch makes 12 cups, they keep in the fridge for 5 days, and they freeze for 3 months. Sunday you, weekday you — both very happy.
• Grab and go. Individually portioned, self-contained, no dishes. The exact breakfast you need when you have zero minutes in the morning.
• Gluten free. Just use certified gluten-free rolled oats and you’re covered. No other swaps needed.

Ingredients

The exact amounts are in the recipe card below. Here’s what each one does:

Ripe banana — the riper the better. The natural sweetness does a lot of the heavy lifting here, so you don’t need much added sweetener.

Natural peanut butter — creamy is easiest to mix but chunky works too. Use one with just peanuts and salt in the ingredients.

Honey or pure maple syrup — just enough to round out the sweetness from the banana. Either works here.

Vanilla extract — adds warmth and makes the whole thing taste more like something you’d actually look forward to eating.

Eggs — help the cups hold their shape and give that slightly springy oatmeal-muffin texture. Two large eggs is what you need.

Unsweetened almond milk — keeps things light and dairy free. Any plant-based milk works as a swap.

Certified gluten-free rolled oats — rolled oats give the best texture here. Quick oats work in a pinch. Do not use steel cut oats, they won’t cook through properly and the texture will be off.

Baking powder — gives the cups a little lift so they don’t come out flat and dense.

Cinnamon — just enough to make these feel cozy. Don’t skip it.

Pinch of salt — makes every other flavor land better.

Dark chocolate chips — fold them in for a peanut butter chocolate chip moment that is never a bad idea.

How to Make Peanut Butter Banana Oatmeal Cups

1. Preheat oven to 350°F and grease a 12-cup muffin tin with cooking spray or line with paper liners (spray the liners too so they don’t stick).
2. In a large bowl, mash the bananas until smooth. Add the peanut butter, honey or maple syrup, and vanilla extract and stir until combined.
3. Add the eggs and almond milk and whisk until everything is fully incorporated.
4. Add the rolled oats, cinnamon, baking powder, and salt. Stir until no dry oat streaks remain.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top.
7. Bake for 25-28 minutes, until the tops are set and lightly golden. A toothpick inserted in the center should come out clean.
8. Let cool in the tin for 5 minutes before removing.

Tips

• Press down lightly before baking. Oatmeal cups don’t hold together the same way muffins do — give each one a gentle press with the back of a spoon before they go in the oven so they bake into a compact cup instead of spreading.
• Riper banana = better cup. A banana that’s past peak for eating is exactly what you want here. More natural sugar, more flavor, easier to mash.
• Warm the peanut butter. If your natural peanut butter is thick and stiff from the fridge, microwave it for 20 seconds before mixing. It’ll incorporate way more evenly into the batter.

Substitutions

Natural peanut butter → almond butter, cashew butter, or sunflower seed butter: all work as a 1:1 swap. Use one with no added sugar or oil for best results.

Honey → maple syrup: direct swap, same amount. Both work perfectly.

Eggs → flax eggs: combine 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let sit 5 minutes. The cups will be slightly denser and won’t rise quite as much, but they’ll still hold together.

Almond milk → any plant-based milk: oat milk, cashew milk, soy milk — all fine here. Do not use canned coconut milk, it’s too heavy.

Rolled oats → quick oats: quick oats work but give a softer, less chewy texture. Steel cut oats do not work in this recipe.

Dark chocolate chips → mini chocolate chips or white chocolate chips: use whatever you have. Dairy-free chocolate chips work perfectly if needed.

Storage and Freezing

Fridge: store in an airtight container for up to 5 days. Eat cold or reheat in the microwave for 20–30 seconds.

Freezer: let the cups cool completely, then place in a freezer-safe bag or airtight container for up to 3 months. Reheat from frozen in the microwave for 45–60 seconds or let thaw overnight in the fridge. This is the move for serious meal prep.

Frequently Asked Questions

What are peanut butter banana oatmeal cups? Peanut butter banana oatmeal cups are a baked breakfast made with rolled oats, mashed banana, peanut butter, eggs, and almond milk, portioned into a muffin tin and baked until set. They’re gluten free, naturally sweetened, and freezer-friendly.

Can I make oatmeal cups without eggs? Yes — use a flax egg in place of each egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). The cups will hold together slightly less firmly but will still work.

How long do oatmeal cups last? In the fridge, up to 5 days in an airtight container. In the freezer, up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge, or 45–60 seconds from frozen.

Can I add protein powder to oatmeal cups? Yes — replace 2–3 tablespoons of rolled oats with your favorite protein powder. I’d go with a vanilla or unflavored option so it doesn’t overpower the peanut butter banana flavor. You may need to add a splash more almond milk if the batter feels too thick.

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Peanut Butter Banana Oatmeal Cups

Gluten free peanut butter banana oatmeal cups made with rolled oats, ripe banana, and creamy peanut butter. Baked in a muffin tin, freezer-friendly, and perfect for meal prep breakfasts all week.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: gluten free

Cuisine: American

Servings: 12 oatmeal cups

Calories: 196kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• 2 frozen bananas thawed and mashed (approx 3/4 cup mashed banana)
• ½ cup crunchy or creamy peanut butter
• 2 eggs
• 3 tbsp pure maple syrup
• ½ tbsp vanilla extract
• ⅔ cup unsweetened almond milk
• 2 cup gluten-free rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup chocolate chips + more for topping

Instructions

• Preheat your oven to 350 degrees F and grease a muffin tin with cooking spray or line with paper liners.
• In a large mixing bowl, combine the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and unsweetned almond milk. Stir until smooth and well combined.
• Add the rolled oats, baking powder, cinnamon, and a pinch of salt to the bowl. Mix until all the ingredients are evenly incorporated. If desired, fold in any optional mix-ins such as chocolate chips, chopped nuts, or dried fruit.
• Divide the oatmeal mixture evenly among the 12 muffin cups. Top with additional chocolate chips and flaky sea salt.
• Bake in the preheated oven for 25-28 minutes, or until the oatmeal cups are set and lightly golden brown on top.
• Remove from the oven and allow the oatmeal cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 213mg | Fiber: 3g | Sugar: 10g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Other Baked Oatmeal Recipes

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• Banana Bread Baked Oats
• Brownie Batter Overnight Oats

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