Skip to main content
Peanut Butter Banana Baked Oatmeal Cups diabetes friendly recipe

Peanut Butter Banana Baked Oatmeal Cups

Print Recipe: Print Share Recipe:
Makes 12 servings Calories 120 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Multi-Use Syrup


  1. Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick cooking spray.
  2. In a bowl, whisk mashed banana and Splenda Multi-Use Syrup together. Add almond milk and eggs, whisking together well. Add oats, baking powder, and salt, stirring until fully incorporated. Fold in 3 tablespoons of peanut butter and 3 tablespoons chocolate chips.
  3. Scoop batter equally into each muffin cup. If desired, sprinkle a few chopped banana chunks and chocolate chips on top of each.
  4. Bake for 18 – 22 minutes, or until the oats are golden brown. Remove from the oven and let cool. After cooling, they should easily release from the muffin tin. If needed, slide a butter knife around the sides to help them release. If desired, drizzle a little peanut butter over the top of each.
  5. Enjoy immediately, or freeze for a future easy breakfast-on-the-go!


  • To freeze Baked Oatmeal Cups for future use, let them completely cool. Add them in a single layer to a freezer-safe zip-top bag. Freeze and use within 3 weeks. To enjoy, remove from freezer and microwave 20 seconds or so until Oat Cup is completely warmed.

Nutrition Info Per Serving

Serving Size: 1 baked oatmeal cup

Calories 120
Total Fat 5g
Saturated Fat 1.5g
Cholesterol 30mg
Sodium 125mg
Total Carbs 23g
Dietary Fiber 2g
Sugars 2g
Added Sugars 0g
Protein 4g