Chocolate Peanut Butter Banana Oatmeal Cups are a quick and delicious snack or breakfast with minimal ingredients and prep! They bake up in 15 minutes, and they’re gluten-free and vegan. Healthy never tasted so good.
I feel like lately I can’t keep enough snacks in the house…anybody else have that problem? I have two boys and they’re just throwing down food like nobody’s business because I guess they’re growing or something. 😉 I go to Costco once a month, and the gigantic box of granola bars I buy don’t last more than 2 weeks, and frankly, I’m tired of them eating out of boxes and wrappers anyway.
I always buy Quaker oats at Costco, which is two huge bags. I have no reason not to make my own granola, granola bars, etc. except that I get busy. Well, I had a tragedy — we were out of granola bars and I had no time to go to the store. I had some overripe bananas, oats, and knew I could make something tasty out of those ingredients. Yup…these were good. 🙂
These were so good in fact, that I made them 3 more times in 2 weeks or so. The first batch I didn’t use the peanut butter (because we were almost out of that, too), and I just used coconut. They still tasted really good, but when I bought more peanut butter, I added that and mini chocolate chips to the second batch and omitted the coconut. I liked them better indeed — chocolate, peanut butter, and banana make one great trio, indeed. 🙂
If you don’t like banana, you could use applesauce, pumpkin, and a myriad of other fruit purees. Add nuts or dried fruit, white chocolate, you name it. You can completely customize these to your liking. 🙂
Even better, these snack cups are completely gluten-free if you use certified gluten-free oats, and they’re vegan. Omit the chocolate chips and use a dairy free version, and they’ll be dairy free as well. These chocolate peanut butter banana oatmeal cups are adaptable to any type of diet, so they’re a win any way look at ’em. You can whip up this wholesome snack in all of about 25 minutes from the time you gather your ingredients until they come out of the oven. That’s a heck of a lot faster than going to the store to buy granola bars. 🙂
- ½ cup peanut butter (I used Laura Scudder's Natural Crunchy)
- ¼ cup honey
- 1 tablespoon coconut oil*
- 1 teaspoon ground cinnamon
- pinch of salt*
- 1 cup ripe, mashed bananas (about 3 medium)*
- 2½ cups old fashioned rolled oats
- ¼ cup semi-sweet mini chocolate chips
- Preheat the oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Set aside.
- Place the peanut butter, honey, coconut oil, cinnamon, and salt in a medium sauce pan and heat over medium low heat until the peanut butter and honey are melted, stirring to combine. Stir in the mashed banana until incorporated. Add the oats and stir until they're completely coated with the banana mixture. By this time the mixture should be cool enough to add the chocolate chips without melting them, so stir those in as well. Place the mixture in the prepared muffin cups to about ⅔ full and bake in the center rack of the oven for 15 minutes. Cool on a wire rack for 5-10 minutes, remove from the pan, and cool completely on the wire rack. Store in an air tight container at room temperature.
If your peanut butter is salted, you may omit the salt.
Applesauce, pumpkin, or any number of fruit purees can be substituted for the bananas.
Be sure to use certified gluten-free oats to make these snack cups completely gluten-free.
Recipe by Flavor the Moments.