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Complete recipe

Baked banana & peanut oat cups

Soft baked oat cups with ripe banana and peanut butter, ready to portion for breakfast.

By Forkue Updated

48 minutes4 servingseasylow budget
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Six baked banana oat cups topped with peanut butter and banana slices
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Oats2 cups · rolled oats
  • Banana2 large · very ripe, peeled
  • Peanut butter1/3 cup · smooth

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Heat oven to 180°C / 350°F. Grease eight muffin wells lightly or use liners.
  2. Mash bananas thoroughly in a bowl.
  3. Stir peanut butter into the banana, then mix in oats and water equal to one quarter of the oats’ volume.
  4. Leave the mixture for 3 minutes so the oats absorb liquid, then divide evenly between the prepared wells and press down gently.
  5. Bake for 20–25 minutes until firm on top and lightly golden around the edges.
  6. Cool in the tin for 10 minutes before lifting out. Serve two cups per portion; refrigerate leftovers after cooling.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.