These easy to make Chocolate Peanut Butter Oatmeal Cups are a great grab-and-go breakfast or snack. The combination of oats, chocolate, bananas, peanut butter, and honey creates terrific flavor in a small package.
During the fall and winter months I like to start the day with a bowl of hot oatmeal. Add some fruit, spices, and nuts to the oatmeal and I’m good to go until lunch.
But with the warmer summer weather, I like to change things up a bit. Instead of a bowl of oatmeal, a baked oatmeal cup is a quick way to get my oatmeal fix.
These baked oatmeal cups are easy to make ahead and are ready to go whenever my husband or I want one. I bake these on the weekend, store them in the fridge, and warm them up in the microwave when we’re ready to enjoy them.
(This post contains affiliate links. Read my disclosure policy here.)Are Oats Gluten Free?
Pure oats are gluten free, but packaged oats have the potential of cross-contamination. If the oats are processed in a facility that also processes barley, rye, and wheat, it’s possible the oats are no longer free of gluten. For more information, see BeyondCeliac.org.
As someone living with Celiac disease, I’m careful to use certified gluten free oats. Not everyone living with Celiac disease can tolerate oats. If you’re baking for someone with Celiac, who can eat oats, you’ll want to use oats that are certified gluten free.
What You Need to Make Chocolate Peanut Butter Oatmeal Cups
- Old-Fashioned Oats (certified gluten free) - If you’re making these oatmeal cups for someone with Celiac disease, be sure to use certified gluten free oats. I like Bob’s Red Mill Old Fashioned Rolled Oats.
- Cocoa powder - Unsweetened cocoa powder.
- Cinnamon - Ground cinnamon.
- Baking powder - The baking powder adds lift and lightens the texture of the oatmeal cups.
- Salt - Table salt.
- Mashed bananas - Overripe bananas add sweetness to the oatmeal cups.
- Peanut butter - I used a creamy variety of regular peanut butter in the oatmeal cups pictured. I also use the crunchy variety of peanut butter if that’s what I have on hand.
- Egg - Large egg.
- Honey - The honey adds sweetness to the oatmeal cups.
- Vanilla - Pure vanilla extract.
- Almond milk - Unsweetened almond milk. Regular milk will work, but I always have almond milk on hand.
How to Make Chocolate Peanut Butter Oatmeal Cups
- In a medium mixing bowl, whisk together the dry ingredients.
- In a separate large mixing bowl, stir together the bananas and peanut butter. Add the egg and stir until combined.
- Add the honey, vanilla, and almond milk to the banana mixture and stir until combined.
- Stir the dry ingredients into the banana mixture until combined.
- Add the batter to a muffin pan and bake.
Step by Step Instructions
Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
In a medium mixing bowl, whisk together oats, cocoa powder, cinnamon, baking powder, and salt.
In a large mixing bowl, add the mashed bananas and peanut butter and stir until combined.
Add the egg to the banana/peanut butter mixture and stir until well combined
Stir in the honey, vanilla, and almond milk until combined.
Add the dry ingredients to the wet ingredients and stir until combined.
Transfer the batter to the prepared muffin pan.
Bake for 23-25 minutes or until completely set.
Allow to cool for 10 minutes in the pan on a wire rack, then remove the oatmeal cups from the pan and cool completely on a wire rack.
Tips for Making Oatmeal Cups
- Use non-stick cooking spray to lightly coat your muffin pan. If you prefer to use baking cups, spray the inside of the cups with non-stick cooking spray to keep the oatmeal cups from sticking to the paper.
- Use a scoop to transfer the batter to the muffin pan. This will keep the oatmeal cups similar in size and ensure even baking time.
- Cool the baked oatmeal cups in the pan for 10 minutes. This gives them time to finish setting up.
Recipe FAQs
Peanut butter oatmeal cups should be stored in an airtight container in the fridge for up to 5 days. To reheat the oatmeal cups, simply pop them in the microwave for a few seconds.
These Chocolate Peanut Butter Oatmeal Cups freeze really well. Place them in a freezer safe bag or container and freeze for up to a month. Thaw the oatmeal cups in the fridge overnight and reheat in the microwave.
This easy to make recipe for Chocolate Peanut Butter Oatmeal Cups is a great make ahead breakfast or a grab-and-go snack. Bake up a batch and enjoy them all week long. Happy Baking!
More Gluten Free Recipes Using Oats
- Gluten Free Banana Oatmeal Muffins
- Toasted Coconut Butterscotch Oatmeal Cookies
- Almond Butter Oatmeal Muffins
- Gluten Free Oatmeal Raisin Cookies
- Peanut Butter Granola (gluten free, dairy free, vegan option)
More Gluten Free Breakfast Recipes to Try
- Gluten Free Chocolate Chip Scones
- Baked Gluten Free Donut Holes
- Gluten Free Peanut Butter Banana Bread
- Easy Gluten Free Blueberry Muffins
- Chocolate Donuts with Sprinkles (Gluten Free)
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Recipe
Chocolate Peanut Butter Oatmeal Cups
Ingredients
- 2 ½ cups old-fashioned oats (certified gluten free)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup ripe bananas, mashed
- ½ cup peanut butter, creamy or crunchy
- 1 egg, room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¾ cup almond milk
Instructions
- Preheat oven to 350°F. Spray standard muffin pan with non-stick cooking spray.
- In a medium mixing bowl, whisk together oats, cocoa powder, cinnamon, baking powder, and salt.
- In a large mixing bowl, stir together mashed bananas and peanut butter until combined.
- Add egg and stir until well combined. Add honey, vanilla, and almond milk and stir until combined.
- Stir the dry ingredients into the wet ingredients until combined.
- Transfer batter to prepared muffin pan.
- Bake for 23-25 minutes or until completely set.
- Allow to cool for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack.
Notes
- Use non-stick cooking spray to lightly coat your muffin pan. If you prefer to use baking cups, spray the inside of the cups with non-stick cooking spray to keep the oatmeal cups from sticking to the paper.
- Use a scoop to transfer the batter to the muffin pan. This will keep the oatmeal cups similar in size and ensure even baking time.
- Cool the baked oatmeal cups in the pan for 10 minutes. This gives them time to finish setting up.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Comments
No Comments