WANT A MAKE-AHEAD BREAKFAST packed with nutrition? These super simple banana oat cups come together using just a few ingredients–and none of them is sugar.
They’re sweetened with pure honey instead of sugar, which is a habit we’ve been working on for a while.
They freeze beautifully and you certainly don’t have to fill them with jam. Try a sprinkle of chocolate chips instead. That’s what Sally at Real Mom Nutrition does in her version here. Or give them a proper lid so they’re ready to take on the go, like Kristen does at A Mindful Mom.
One last thing. Like our banana oat cookies, these have a chewy texture; they’re not your average muffin. What they are is a make-ahead kid-friendly breakfast that combines two of our kids’ favorite things: oatmeal plus PB&J, minus the sticky pan to clean out first thing in the morning.
- 3 ripe bananas
- 1 cup milk (any kind)
- ½ cup natural peanut butter
- ¼ cup honey
- ¼ cup chia seeds
- ⅓ cup chopped unsalted peanuts (optional)
- 2 eggs
- 3 cups old fashioned oats
- ¼ cup chocolate chips
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- ½ cup jam or fruit spread
- Preheat oven to 375 degrees F.
- Combine all ingredients except the jam in a large mixing bowl.
- Line or grease a muffin tin then fill each cup completely. They won't rise much during the baking process.
- To add jam: Using a small spoon (dessert, baby or sugar works well), scoop a spoonful of jam onto the spoon, then press the side of your spoon into the top of the oat cup creating a divot. Smooth out with your fingers as needed. It's super simple, no shaping required.
- Cook for 25 minutes (if using jam, about 22 minutes if you skip it.)