Breakfast | Desserts | Snacks
Baked Banana Oat Cups
24 months +
Dairy Free|Egg Free|Vegan|Vegetarian

Naturally sweet, soft, and full of goodness – the perfect snack for little ones and grown-ups alike!

Time

20-30 Minutes

Storage

Store in a fridge
Freezer-friendly

Servings

12 mini oat cups

Time

20-30 Minutes

Storage

Store in a fridge
Freezer-friendly

Servings

12 mini oat cups

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Ingredients

1 cup Overripe bananas
1⅔ cups Porridge oats
⅓ cup Smooth peanut butter
2 tbsp Maple syrup
Handful Chocolate chips
220g Overripe bananas
160g Porridge oats
80g Smooth peanut butter
2 tbsp Maple syrup
Handful Chocolate chips

Recipe Tips

Use a natural, no-added-salt peanut butter

Choose gluten-free oats if needed

Method

  • 1
    Preheat the oven to 180°C (356°F) and lightly grease a mini muffin tin or standard muffin tin
  • 2
    Mash the banana in a large bowl, then add the oats, peanut butter, and maple syrup (if using), and mix well
  • 3
    Scoop the mixture into the muffin tin and top with chocolate chips
  • 4
    Bake for 20–25 minutes, or about 30 minutes if using a standard muffin tin, until golden brown
  • 5
    Let cool before serving
  • 6
    Buon appetito!

    • Storage

    Keep in an airtight container in the fridge for up to 5 days

    Freeze for up to 3 months

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