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.
Plus these are full of chia seeds, a super power brain food that also adds a protein boost.
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.
Printbanana oat cups buy valtrex in australia with peanut butter and jam
Makes 12 oat cups
- Cook Time: 25 mins
- Total Time: 25 mins
Ingredients
- 3 ripe bananas
- 1 cup milk (any kind)
- ½ cup natural peanut butter
- ¼ cup honey
- 1/4 cup chia seeds
- 1/3 cup chopped unsalted peanuts (optional)
- 2 eggs
- 3 cups old fashioned oats
- ¼ cup chocolate chips
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1/2 cup jam or fruit spread
Instructions
- 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.)
Can’t wait to try this one! Do you use the chocolate chips in the batter when you are opting for the jam on top or leave those out?
Amy – I’ve made a whole batch of chocolate chip and for this one, I did 6 of each. For the chocolate chip version, you can either mix them right into the batter (about 1/3 of a cup) or add 5-6 into each cup after you pour the batter into the pan. That’s what I did when I made half a batch. Think you’ll like them!
Got it…thanks! My kids will probably love them both ways so a split batch is perfect.
Chia seeds are a bit hard to come by around here … Could I just leave them out or are they part of what holds it all together? Could I just use a few more oats?
Hi Alison! Yes you can totally skip the chia seeds. They do nothing but add a bit of crunch and Omega-3s to the cups. No need to add more oats really. It’s the banana-oat-egg combination that really binds it all. Enjoy!
I found this recipe a couple of months ago. They are wonderful. I leave out the peanuts and make them for me and my husband when we go hiking. It is just the perfect fill up with just the right boost of energy. I have started making them for myself for breakfast in the mornings leaving the jam out. This is just the most superb recipe. I just had to let you know. I am now planning on taking it to the family thanksgiving for the morning after. You know the time that you are hungry because you ate so much the day before but your jeans are screaming that you don’t need to eat anything else for at least a week. Thanks for the recipe.
Sophie, what a great note! Thanks so much!
And I love the idea of bringing something like this to Thanksgiving. You are totally right that your family will be thrilled to have them on hand for the day after. We have friends who host a HUGE Halloween party every year and I always bring a batch of homemade muffins, just for the same reason.
Great minds and all that. 🙂
Thanks again!