Description
These peanut butter chocolate chip baked oatmeal cups are a delicious, healthy, and easy grab-and-go breakfast. Made with wholesome oats, creamy peanut butter, and a touch of sweetness, they’re perfect for meal prep and great for kids and adults alike.
Ingredients
Units
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1/2 cup peanut butter (creamy or crunchy)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, whisk together milk, peanut butter, honey (or maple syrup), vanilla, and egg until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and mix well. Stir in the chocolate chips.
- Fill Muffin Tin: Evenly distribute the mixture into the prepared muffin tin, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let cool for a few minutes before removing from the muffin tin. Enjoy warm or store for later!
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze for longer storage—just reheat in the microwave for 30 seconds before eating.
- Try adding chopped nuts or dried fruit for extra texture.
Nutrition
- Calories: ~180
- Sugar: ~7g
- Sodium: ~100mg
- Fat: ~9g
- Saturated Fat: ~2.5g
- Unsaturated Fat: ~5.5g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~3g
- Protein: ~5g
- Cholesterol: ~20mg