These banana and peanut butter oatmeal bites make a flexible breakfast you can prep ahead. Let everyone choose a fruit or chocolate topping for their own portion.
A QUICK NOTE
Stir the batter by hand so the oats stay intact. Add extra nut butter after baking, and cool the bites for 10 minutes before removing them from the pan.
INGREDIENTS
2 ripe bananas, plus extra slices for topping
½ cup peanut butter or nut butter of choice
2½ cups milk of choice
½ cup sugar-free maple syrup
6 cups gluten-free rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
Optional toppings: strawberries, blueberries (fresh or frozen), sliced bananas, chocolate chips, jam, or nut butter
DIRECTIONS
1. Preheat the oven to 350°F.
2. Mash the bananas in a large bowl. Add the peanut butter, milk, maple syrup, oats, baking powder, and cinnamon, then stir by hand until well combined.
3. Spray two 12-cup muffin tins with nonstick cooking spray or line them with silicone cups. This recipe makes 24 oatmeal bites.
4. Divide the oatmeal mixture evenly among the prepared cups, using about 3 spoonfuls per cup.
5. Add any desired toppings before baking, except extra nut butter. Add that when serving.
6. Bake for 25–28 minutes. Let cool for 10 minutes before removing from the pans.
7. Store in the refrigerator for up to 1 week or freeze any extras. Enjoy cold or reheat in the microwave. If frozen, reheat in a toaster oven, air fryer, or microwave.
