Peanut Butter Chocolate Chip Baked Oatmeal Cups
By Lee Funke
8/11/2019
The oatmeal cup of all oatmeal cups is here! You must make these peanut butter chocolate chip baked oatmeal cups for a healthy breakfast idea all week long. There is something about the peanut butter + chocolate combo that just never gets old. Some of my favorite recipes with this combo include Peanut Butter Chocolate Chip Banana Soft Serve , Healthy Peanut Butter Cups , and Peanut Butter Chocolate Chip Yogurt Dip .
These are Healthy!
- whole grains: this recipe only calls for 100% whole grains.
- fiber: because they’re made with rolled oats and ground oat flour, these little guys have a whopping4g fiber/muffin!
- protein-packed: these little oatmeal cups have 7g of fiber per cup. This makes them an excellent snack or breakfast!
- healthy fats: the fat content in this recipe comes mostly from the peanut butter because mashed banana helps moisten things up. In addition, we only used 1 tablespoon of coconut oil for additional added fat.
Easy Prep for the Week
Mix Dry Ingredients
Mix Wet Ingredients
Combine
Bake
Quick Q&A
Can I add protein powder?
How do I make these lower in fat?
Can you freeze these?
Can I make these vegan?
How long will these last?
Where should I store these oatmeal cups?
More Baked Oatmeal Recipes
- Peanut Butter Banana Baked Oatmeal
- Banana Berry Baked Oatmeal
- Triple Berry Baked Oatmeal Cups
- 25 Healthy Baked Oatmeal Recipes
Ingredients1x2x3x
Wet
- ▢ 1 large mashed banana , ~1/2 cup mashed
- ▢ 2 large eggs
- ▢ 1 tablespoon honey
- ▢ 1/3 cup peanut butter
- ▢ 1 cup plain, unsweetened almond milk
- ▢ 1 tablespoon melted coconut oil
Dry
- ▢ 3 cups rolled oats
- ▢ 1/2 cup ground oat flour
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon ground cinnamon
- ▢ 1/3 cup chocolate chips , + more for topping
Instructions
- Preheat the oven to 350ºF and generously spray a muffin tin with non-stick cooking spray.
- Add all dry ingredients to a large bowl and mix until combined. Set aside.
- In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
- Slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Finally, fold melted coconut oil into the batter.
- With a tablespoon scoop, add batter to each muffin cup, filling each about 3/4 of the way full. Sprinkle the top of each cup with chocolate chips.
- Bake oatmeal cups at 350ºF for 16-18 minutes.
- Remove from the oven and sprinkle with sea salt.
- Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.
- Eat immediately or see storage options below!
Tips & Notes
Storage
- Refrigerator – When oatmeal cups are cool, place into an airtight container and store them in the refrigerator for up to 5 days.
- Freezer – Place oatmeal cups on a baking sheet and place in the freezer for 30 minutes. Remove them from the freezer and transfer them to an airtight freezer bag or container. Store them in the freezer for up to 3 months.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Peanut Butter Chocolate Chip Oatmeal Cups
Ingredients
Wet
- 1 large mashed banana ~1/2 cup mashed
- 2 large eggs
- 1 tablespoon honey
- 1/3 cup peanut butter
- 1 cup plain, unsweetened almond milk
- 1 tablespoon melted coconut oil
Dry
- 3 cups rolled oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup chocolate chips + more for topping
Instructions
- Preheat the oven to 350ºF and generously spray a muffin tin with non-stick cooking spray.
- Add all dry ingredients to a large bowl and mix until combined. Set aside.
- In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
- Slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Finally, fold melted coconut oil into the batter.
- With a tablespoon scoop, add batter to each muffin cup, filling each about 3/4 of the way full. Sprinkle the top of each cup with chocolate chips.
- Bake oatmeal cups at 350ºF for 16-18 minutes.
- Remove from the oven and sprinkle with sea salt.
- Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.
- Eat immediately or see storage options below!
Video
Notes
Storage
- Refrigerator - When oatmeal cups are cool, place into an airtight container and store them in the refrigerator for up to 5 days.
- Freezer - Place oatmeal cups on a baking sheet and place in the freezer for 30 minutes. Remove them from the freezer and transfer them to an airtight freezer bag or container. Store them in the freezer for up to 3 months.
Nutrition
Peanut Butter Chocolate Chip Baked Oatmeal Cups
By Lee Funke
8/11/2019
The oatmeal cup of all oatmeal cups is here! You must make these peanut butter chocolate chip baked oatmeal cups for a healthy breakfast idea all week long. There is something about the peanut butter + chocolate combo that just never gets old. Some of my favorite recipes with this combo include Peanut Butter Chocolate Chip Banana Soft Serve , Healthy Peanut Butter Cups , and Peanut Butter Chocolate Chip Yogurt Dip .
These are Healthy!
- whole grains: this recipe only calls for 100% whole grains.
- fiber: because they’re made with rolled oats and ground oat flour, these little guys have a whopping4g fiber/muffin!
- protein-packed: these little oatmeal cups have 7g of fiber per cup. This makes them an excellent snack or breakfast!
- healthy fats: the fat content in this recipe comes mostly from the peanut butter because mashed banana helps moisten things up. In addition, we only used 1 tablespoon of coconut oil for additional added fat.
Easy Prep for the Week
Mix Dry Ingredients
Mix Wet Ingredients
Combine
Bake
Quick Q&A
Can I add protein powder?
How do I make these lower in fat?
Can you freeze these?
Can I make these vegan?
How long will these last?
Where should I store these oatmeal cups?
More Baked Oatmeal Recipes
- Peanut Butter Banana Baked Oatmeal
- Banana Berry Baked Oatmeal
- Triple Berry Baked Oatmeal Cups
- 25 Healthy Baked Oatmeal Recipes
Ingredients1x2x3x
Wet
- ▢ 1 large mashed banana , ~1/2 cup mashed
- ▢ 2 large eggs
- ▢ 1 tablespoon honey
- ▢ 1/3 cup peanut butter
- ▢ 1 cup plain, unsweetened almond milk
- ▢ 1 tablespoon melted coconut oil
Dry
- ▢ 3 cups rolled oats
- ▢ 1/2 cup ground oat flour
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon ground cinnamon
- ▢ 1/3 cup chocolate chips , + more for topping
Instructions
- Preheat the oven to 350ºF and generously spray a muffin tin with non-stick cooking spray.
- Add all dry ingredients to a large bowl and mix until combined. Set aside.
- In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
- Slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Finally, fold melted coconut oil into the batter.
- With a tablespoon scoop, add batter to each muffin cup, filling each about 3/4 of the way full. Sprinkle the top of each cup with chocolate chips.
- Bake oatmeal cups at 350ºF for 16-18 minutes.
- Remove from the oven and sprinkle with sea salt.
- Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.
- Eat immediately or see storage options below!
Tips & Notes
Storage
- Refrigerator – When oatmeal cups are cool, place into an airtight container and store them in the refrigerator for up to 5 days.
- Freezer – Place oatmeal cups on a baking sheet and place in the freezer for 30 minutes. Remove them from the freezer and transfer them to an airtight freezer bag or container. Store them in the freezer for up to 3 months.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
