These hearty Peanut Butter Chocolate Baked Oatmeal Cups make a delicious breakfast or healthy snack that’s full of fiber and protein.
“I just made these this morning—absolutely delicious!”
If you love oatmeal–but wish it was portable enough to tuck in a work bag or hand to your late-for-the-bus kid…
And if you love muffins–but wish they weren’t quite so much like cupcakes…
Meet baked oatmeal cups.
These healthy baked oatmeal cups are a filling breakfast or snack that’s full of fiber and protein like a bowl of oatmeal, just sweet enough, and made with simple ingredients you probably have on hand already.
Ingredients for Peanut Butter Chocolate Baked Oatmeal Cups
- Oats: Old-fashioned oats make these chewy, but you can use quick oats as well. One reader blended her oats into flour and said they came out great that way too.
- Peanut butter: I prefer natural peanut butter, which doesn’t have added sugar or oils. But you can use regular peanut butter too.
- Maple syrup: Go for real maple syrup here. You can also substitute with honey.
- Bananas: These should be ripe and mashable. You’ll need either three small bananas or two medium bananas.
- Eggs. You can also use two “flax eggs” (each flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Milk: Dairy or non-dairy.
- Chocolate chips: This calls for 1/4 cup, but feel free to use up to 1/2 cup.
- Baking powder
Looking for a nut-free version? Try these Banana Oatmeal Cups
How to make Peanut Butter Chocolate Oatmeal Cups
Line a muffin pan with paper liners. You can spray them with cooking spray to help prevent sticking or you can use silicone muffins liners.
In a large bowl, mash the ripe bananas well using a potato masher.
Add the rest of the ingredients and stir well.
Fill each muffin liner with batter. It will come to the top or even a bit heaping. Bake at 375 degrees F for 20-25 minutes or until the tops are dry and slightly browned.
FAQs about Baked Oatmeal Cups
What’s the best way to store these oatmeal cups?
Keep them in an airtight container or zip-top bag. You can keep them on the counter for 1-2 days, then transfer to the fridge. They are very moist and will spoil if left at room temperature for more than a couple days.
How long do baked oatmeal cups last?
Kept in the refrigerator, they’ll last about a week.
Do these baked oatmeal cups freeze well?
Yes. Put them in a zip-top freezer bag and use them within three months.
Can I use quick oats for this recipe?
Yes, you can, and they work great!
Can I use steel cut oats instead?
No, they won’t work for this recipe. Use either old-fashioned oats or quick oats.
Can I make these without eggs?
Yes. You can substitute two flax eggs instead. To do this, combine two tablespoons of ground flaxseed with six tablespoons of water. Stir well and set aside to thicken, about five minutes, before adding to batter.
How can I make these vegan?
Swap the eggs for flax eggs (see question above for instructions), the dairy milk for non-dairy, and use dairy-free chocolate chips.
Are these gluten-free?
These baked oatmeal cups are gluten-free as long as you buy oats labeled “gluten free”. Oats do not naturally contain gluten but may have cross-contact with gluten if they’re made in a facility or on equipment that also makes gluten-containing products. If you need to avoid gluten, look for oats labeled “gluten-free”.
Can I use regular peanut butter (not natural)?
Can I use a different nut or seed butter?
Yes, You can use any kind of nut butter, like cashew or almond. You can also use SunButter, which is a butter made from sunflower seeds, or soy nut butter if peanut allergies are a concern (obviously, always read labels to be sure products are peanut-free). Or you can make a nut- and seed-free version: Banana Oatmeal Cups
Can I use non-dairy milk instead?
Yes! I’d opt for unsweetened or plain non-dairy milks to avoid conflicting flavors or too much sweetness.
Can I make these with less sugar?
Sure. Simply reduce the amount of chocolate chips and maple syrup.
Help! My oatmeal cups stuck to the liners.
These oatmeal cups will stick to the liners when they’re still warm. They’ll come off much easier when cooled. Or pick up a stack of reusable silicone muffin liners. The baked oat cups will pop right out, no problem.
- 3 small bananas (ripe)
- 1 cup milk (I use 1 percent)
- 1/2 cup natural peanut butter
- 1/4 cup pure maple syrup
- 2 eggs
- 3 cups old fashioned oats (or quick oats)
- 1/4 cup chocolate chips (feel free to use up to 1/2 cup)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 pinch cinnamon
- Heat oven to 375 degrees F.
- Mash bananas in mixing bowl with a potato masher. Add rest of ingredients and stir well.
- Line muffin pan with 12 paper or silicone liners. Fill each one with batter (it will come to the top or even a bit heaping).
- Bake for 20-25 minutes or until tops are dry and slightly browned.
You can also regular peanut butter instead of natural.
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Serving Size: 1 muffin
Amount Per Serving:
Calories: 224Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 104mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 8g