Looking for a delicious and wholesome breakfast option? Try these Baked Oatmeal Cups made with peanut butter and honey! Packed with protein and fiber, these tasty treats are easy to make and perfect for meal prep and busy mornings. They're a great way to start your day with a nutritious and filling breakfast!
Note: This recipe was originally photographed in 2016, but has been updated with new photos and instructions for clarity in February 2023. We hope you enjoy the new look!
This recipe is a convenient and quick breakfast option that the whole family will love. It is a perfect solution to please your taste buds and keep you energized throughout the day. Simply mix oats, bananas, peanut butter, honey, and other ingredients of your choice, bake them in muffin cups, and enjoy warm or cold.
Looking for more yummy breakfast & dessert recipes? Try these protein overnight oats, these bliss balls, these chocolate baked oats, this protein coffee, or these frozen yogurt and granola bars!
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❤️Why we love this recipe
- Easy to make. These oatmeal breakfast cups are simple and quick to prepare. With a short baking time and simple ingredients, you'll have these bites in no time.
- Healthy and filling. Made with wholesome ingredients like old-fashioned oats, peanut butter, protein powder and naturally sweetened with honey and ripe bananas, these oatmeal cups are a great source of protein, fiber, and carbohydrates.
- Customizable. You can easily customize the base recipe to suit your taste preferences and dietary needs.
- Portable. These oatmeal cups are easy to grab and go, making them a great snack, make-ahead breakfast, or even a healthy dessert.
- Simple pantry ingredients. This recipe is made with basic ingredients that you can get at your local grocery store.
🍌Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Peanut butter - We prefer creamy peanut butter for this recipe.
- Rolled oats - Old-fashioned, rolled oats, or quick oats work best for this recipe. We don't recommend using steel cut oats.
- Chocolate chips - Semi-sweet chocolate chips are what we use.
- Ground cinnamon
- Honey - Make sure it is runny and pourable.
- Peanuts
- Coconut oil - Melted.
- Vanilla extract
- Kosher salt
- Protein powder - Use your protein powder of choice. We used whey protein for this recipe.
- Ripe bananas
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here's a few suggestions on additional flavors to try, or simple variations to this recipe.
- Nut butter - Swap peanut butter for another nut or seed butter, like almond butter or cashew butter.
- Sweetener - Use pure maple syrup, agave nectar, or brown sugar, or a brown sugar substitute, like Swerve brown (affiliate link) instead of honey.
- Add-ins - Add more chopped nuts like pecans, or walnuts, dried fruit, nuts and seeds like hemp hearts or chia seeds, and more.
- Toppings - Serve the oatmeal cups with your favorite toppings, like fresh fruit, yogurt, or a drizzle of nut butter.
- Chocolate - Swap your semi-sweet chocolate with dark chocolate chips or milk chocolate chips.
🔪Prep work
- Preheat the oven to 375° F.
- Measure out all ingredients.
- Prep a 12-cup muffin pan with parchment paper muffin liners (affiliate link). If you don't have any paper liners, used a heavily greased muffin tin, or a silicone muffin tin to avoid sticking and crumbling.
📋Instructions
In a large bowl, mash the bananas with a fork. (Image 1)
Add the honey and vanilla extract. (Image 2)
Next, add the peanut butter. (Image 3)
Mix the wet ingredients until they are well combined. (Image 4)
Add the oats, protein powder, cinnamon, and kosher salt, and mix to combine. (Image 5)
Now, add in the chocolate chips and/or chunks, and peanuts. (Image 6)
Gently fold the batter until everything is well incorporated. Allow the mixture to sit for 2-3 minutes to allow the liquids to absorb into the oats. (Image 7)
Using a large cookie scoop, fill each muffin tin just below the top to avoid the oatmeal mixture spilling over. (Image 8)
Bake for 15-20 minutes in the oven at 375°F. Let them cool for about 5 minutes. (Image 9)
Transfer your muffins to a wire rack and let them cool for an additional 5-10 minutes. (Image 10)
Enjoy!
✨Tips & tricks
- Use old-fashioned oats. Old-fashioned oats work best for this recipe, as they hold up better during baking and provide a nice texture.
- Let the mixture sit. Once you mix together the oats, banana, peanut butter, honey, and any other add-ins, let the mixture sit for a few minutes, but not longer! This allows the oats to absorb the liquid and results in a better texture.
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💭Frequently Asked Questions
Store leftovers in an airtight container at room temperature or for up to a week in the refrigerator.
If you want to reheat them, simply stick them in the microwave for a few seconds until you reach your desired temperature.
No, unfortunately. If you premix the batter ahead of time, the oats will absorb too much liquid and ruin the texture.
You can, however, easily make a double batch and save yourself some baking time, as these last for a long time in the freezer!
Yes! You can store individual portions in freezer-safe storage bags. This is a great recipe to make a double or even triple batch with, as you can freeze and eat them later at your convenience.
More Recipes To Consider
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📖 Recipe
Baked Oatmeal Cups
Equipment
- 1 12-cup muffin tin
- 1 mixing bowl
- 1 Rubber Spatula
Ingredients
- 2 medium ripe bananas
- 1 cup rolled oats
- 2 scoops protein powder of choice (100g)
- ⅓ cup peanut butter
- ½ cup semi-sweet chocolate chips (about 100g)
- ⅓ cup unsalted peanuts (or any nut of choice)
- ⅓ cup honey
- 1 tablespoon coconut oil, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 375 °F and line the muffin tin with muffin liners. Mash up the ripe bananas in a large bowl until well-mashed.
- Add in 1 tablespoon of coconut oil and 1 teaspoon of vanilla extract, then ⅓ cup of honey, and ⅓ cup of peanut butter, and mix until smooth.
- Add in 2 scoops of protein powder, 1 teaspoon of cinnamon, and ½ teaspoon of salt, and mix again.
- Add in the 1 cup of rolled oats, ⅓ cup of peanuts, and most of the chocolate chips, and fold gently to combine with a rubber spatula. Allow the mixture to sit for 2-3 minutes to help the liquid absorb a bit into the oats. Spoon the mixture into your parchment-lined muffin tins. Garnish the top with the remaining chocolate chips.
- Bake for 15-20 minutes until browned. Let cool for about 5 minutes then remove from the pan, and transfer to a wire rack to cool completely. Enjoy!
- You can store these in an airtight container on the counter or fridge for up to a week. You can freeze these in freezer-safe storage bags for up to 3 months.
Notes
- Use old-fashioned oats. Old-fashioned oats work best for this recipe, as they hold up better during baking and provide a nice texture.
- Let the mixture sit. Once you mix together the oats, banana, peanut butter, honey, and any other add-ins, let the mixture sit for a few minutes, but not longer! This allows the oats to absorb the liquid and results in a better texture.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Vicky says
Hi! I haven’t made this yet but I’m wondering if milk is needed. It’s not in the recipe but referenced in the tips and the description.
Briana says
Hi Vicky, I'm so sorry about that! Typo. There is no milk needed in this recipe. I went ahead and updated the post. I must have been thinking about our baked oats recipe or overnight oats when I wrote this. Sorry for any confusion!
Samantha Kegley says
I'm so glad I decided to make these!! This is an easy recipe and you can swap out sugars/chips/protein powder based on what you have! I ended using half honey, half sucralose and Isopure fudge brownie whey protein powder. My whole family loved these and felt like they were having dessert while also getting in some fruit and oats. You can taste all the different flavors even if you choose a chocolate protein base and I added a little nutmeg for more spice. I'm glad I let them cool completely as they are very moist and need to set. I wanted to freeze them but I believe the moisture would mess them up. I will make a triple batter and just freeze the batter for defrosting and baking later.
Briana says
This feedback is so wonderful to hear!! We will be reshooting this recipe soon and this is helpful for us to know going forward! ☺️ Thank you so much for the kind words!
Elaine @ Dishes Delish says
These look totally delicious!! Thanks for sharing!
bdebolt says
Thanks Elaine!!
Michelle Barton says
Look amazing. Can't wait to try!
bdebolt says
Let me know what you think Michelle!!