These easy Peanut Butter Oatmeal Cups packed with chocolate goodness are the perfect healthy breakfast or whole grain snack on the go! Back to school breakfast, anyone? These gems are low in sugar and packed with 6g protein each.
I've been making something like Banana Zucchini Oatmeal Cups or Chocolate Peanut Butter Overnight Oats every week and it's straight bliss having snacks ready to go that aren't cheddar bunnies.
Nothing against those, but my toddler needs variety too, ya dig? I love me a healthy oatmeal recipe, especially one that uses up ripe nanners.
These babies pack crave-worthy chocolate peanut butter flavor reminiscent of a chocolate peanut cup with a smidge less sugar, which means you can feel comfy calling them breakfast or snack!
The low down on ingredients
- Bananas: The riper the better since they're helping to sweeten our baked oatmeal. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas. Don't miss all my healthy banana recipes!
- Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
- Eggs: Eggs help bind the batter and add height. You can also use chia eggs to make these egg-free and vegan. I found that chia worked better to bind them than flax.
- Natural salted peanut butter: The ingredients should be peanuts and salt. Add an extra ¼ tsp salt if yours is unsalted.
- Maple syrup: For a bit of extra sweetness to balance out the cocoa powder. You can also use honey, or omit it for a no added sugar oatmeal cup.
- Vanilla: Pure vanilla extract for flavor.
- Old fashioned (rolled) oats: The base of our 100% whole grain recipe. We don't want quick or instant oats here. Use certified gluten-free if needed.
- Cocoa powder: Natural unsweetened baking cocoa for yummy chocolate flavor. You can also use raw cacao for extra antioxidants!
- Baking powder: For rise.
- Salt: A must for flavor!
- Chocolate chips: While optional, are they ever a bad idea?
Let's make it!
Preheat the oven to 350F and line muffin tin with liners. Mash bananas in a mixing bowl with a fork.
Add the rest of the wet ingredients: milk, eggs, vanilla, maple syrup, and peanut butter.
Give that a good whisk!
Add oats, cocoa powder, baking powder and salt. Stir until combined. Fold in chocolate chips.
Fold in those chocolate chips.
Fill 'em to the top!
Bake for about 25 minutes. Devour!
Got leftovers?
Once completely cool, store cups in an air-tight container on the counter for 2 days. If you still have leftovers, refrigerate them for up to 5 days.
I love freezing these for easy breakfasts on the go. Simply place cooled cups in an even layer in a freezer baggie. They'll keep for up to 3 months. You can defrost overnight in the fridge or warm in the microwave for 20-30 seconds.
Dig in, sweet souls!
Print
Chocolate Peanut Butter Oatmeal Cups (Protein-Packed!)
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These easy Chocolate Peanut Butter Oatmeal Cups are the perfect healthy breakfast or whole grain snack on the go! Low in sugar and packed with 6g protein each.
Ingredients
- 3 small ripe and spotty bananas (1 cup, mashed)
- 1 cup milk of choice
- 2 large eggs
- ½ cup natural salted peanut butter
- ¼ cup pure maple syrup (or honey)
- 1 tsp vanilla extract
- 2 ½ cups old fashioned oats (gluten-free if necessary)
- ⅓ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp fine salt
- ⅓ cup chocolate chips, optional
Instructions
- Preheat oven to 350F. Line a muffin tin with silicone liners or paper ones. I highly recommend liners for this recipe.
- Place bananas in a large mixing bowl and mash with fork. Measure to make sure you have 1 cup. Add eggs milk, eggs, peanut butter, maple syrup and vanilla. Whisk until combined.
- Add oats, cocoa powder, baking powder and salt. Stir until combined. Fold in chocolate chips.
- Spoon mixture evenly into muffin tin, filling each to the top. Bake for 25 minutes.
- Remove from oven and cool pan on a wire rack for at least 30 minutes. If you try to remove muffins while they're hot, they'll fall apart. Once completely cool, store in an air-tight container on the counter for 2 days then in the refrigerator for up to 5 days.
Notes
VEGAN: Use chia eggs (2 tbsp chia seeds + 6 tbsp warm water, set aside to gel for 5 minutes). Chia works better than flax here.
Zaina says
I’m a terrible “baker” but these were super easy, healthy and delicious. Thank you!
Alexis Joseph says
I’m so glad to hear it!!
Stephanie Brandt says
Delish!!!! So easy to make and all the yum without the guilt. 🙂
Alexis Joseph says
Glad you loved them, Stephanie! Such a good grab and go snack.
Meg says
How many servings of muffins does this recipe make? Are you using mini muffin pans or standard? The nutritional info is only useful if you know how much a serving is. I look forward to making these!
Linda says
Can you substitue honey for maple syrup? How much?
Alexis says
Yep, same amount.
Dorothy says
These are fabulous! I do a lot of gf baking already, just to minimize wheat intake, but don't do a lot vegan and needed something for a vegan-friendly brunch contribution. We ate ours on the car ride there (!) and they made everyone at brunch very excited and happy:-) Looking forward to making more of them soon and trying some of your other great variations. And looks like some other yummy recipe ideas here. Thanks!
Alexis says
YAY!!
Lindsay says
Wow, these were so good...so good!
Alexis says
YAY!!
Sherry Hall says
Hi Alexis,
These look great! I am allergic to bananas so I need a good replacement. I have tried using sweet potatoes, unsweetened apple sauce and chia seed pudding, but they make everything too wet. Do you have any suggestions? Thanks.
Alexis says
Hey there Sherry! Hmmm, I would've said sweet potatoes and apple sauce. Maybe add a bit more oats to counteract the moisture?