Peanut Butter & Banana Baked Oatmeal Cups


For the oatmeal cups:

  • Gluten-free non-stick baking spray
  • 1 cup mashed bananas (3-4 bananas)
  • ¼ cup peanut butter (or any nut or seed butter)
  • 2 tablespoons maple syrup
  • 1 cup canned lite coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free rolled oats
  • 1 cup quinoa flakes
  • 1 cup unsweetened shredded coconut
  • Pinch of salt
  • Flaked coconut, for topping

For the topping:

  • ¼ cup peanut butter (or any nut or seed butter)
  • 2 tablespoons maple syrup


  1. Preheat the oven to 375ºF.
  2. Spray a 12-cup muffin pan with non-stick baking spray. Set aside.
  3. Beat together the mashed bananas, peanut butter, maple syrup, coconut milk, and vanilla in a large mixing bowl.
  4. Add the oats, quinoa flakes, shredded coconut, and salt.
  5. Beat to combine.
  6. Spoon the oatmeal mixture into the muffin tins, filling ¾ of the way full.
  7. Sprinkle the tops with flaked coconut.
  8. Bake on the center rack for 25-30 minutes, until the cups have set.
  9. Cool in the pan for 10-15 minutes.
  10. While cooling, whisk together the topping ingredients.
  11. Transfer the oatmeal cups to a plate or bowl, drizzle with the peanut butter syrup, and enjoy!


Serves 10-12

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bananas Magazine Oatmeal Peanut Butter
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