These Peanut Butter Chocolate Baked Oatmeal Cups Are Your New Morning Favorite
Inside: These hearty Peanut Butter Chocolate Baked Oatmeal Cups make a filling breakfast or healthy snack that’s full of fiber and protein.
Reader review:
“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 1/2 cup, but feel free to use less (or more!).
- Baking powder
- Vanilla
- Cinnamon
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)?
Yes!
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.
Peanut Butter Chocolate Oatmeal Cups
Peanut Butter Chocolate Baked Oatmeal Cups are perfect for a quick breakfast or hearty snack. Like oatmeal to-go!
Ingredients
- 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)
- 1/2 cup chocolate chips (feel free to use less--or more!)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 pinch cinnamon
Instructions
- 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.
Notes
You can also regular peanut butter instead of natural.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 104mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 8g
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Sally I love how easy/simple these are and that they exclusively use oats. You never stop reminding me how much I like your blog 🙂
Aw shucks, thanks Regan!
I love your recipes and website! They are filing up my cookbook fast! These muffins look SO good!
Thank you for including the nutritional information in your recipes. Would it be possible to include carbs as well? Sorry to ask, when you work so hard already. I have a Type 1 Diabetic daughter, and that information is essential. I can do it myself, , but it is always nice to have a double check! Thank you so much!
Does your cookbook include carb counts?
Thank you Lynne! And yes, I will add that. The muffins have 32 gram carbohydrate each.
Yay! Thank you so much!
Does your cookbook, “Dinnertime Survival Guide” contain nutritional info (carb counts included)? I would like to purchase it if so.
Lynne–yes, it does! 🙂
Super easy and tasty! I found this via it’s not about the broccoli and tried this recipe- fabulous! Easy to make, healthy, filling, and quick. Thanks for the recipe! I think I’ll try adding a few nuts next time also just to mix it up a bit. 🙂
Thanks Kendra! Glad you found me. 🙂
I left my muffin pan in the sink overnight just last night to see if the baked on caked onwould come off. It didn’t. Thanks for giving me permission to leave it. I will carry on with making muffins including these. Of course banana and peanut butter and chocolate are a big hit around here.
Serena–I’ve heard it requires some elbow grease and special soap. I’d rather use the muscle to clean other things! Besides, the patina is kind of nice. 🙂
Yum! Love the simplicity of these muffins. My toddler loves muffins (his “special treats”) and I can’t wait to try this recipe!
Thanks Elizabeth! Hope your little ones likes them. 🙂
Have you tried subbing Greek yogurt for the bananas? Stuck inside with (another) ice day and I don’t have ripe bananas…but I DO have Greek yogurt….these are looking like a yummy distraction for my three year old and me!
Bethanne–Hmmm..not sure because the banana works in part as a binding agent in these. Not sure what the texture would end up being. If you try it, let me know how it turns out.
I love that I have all of these ingredients on hand and that the ingredient list is MINIMAL! Win win! Pinning to try soon 🙂
I made these yesterday, and they were a huge hit. Thanks for another great recipe. Whenever I tell my kids I am making something from you, they get excited.
THANK YOU FOR SHARING! My new favorite muffins. They are delicious!!!!!!
do you think I could use frozen bananas? thaw them first obviously!
Not sure though I would think so. If you try it, let me know!
Should I store these in the fridge or counter? I assume they freeze well?
They are delicious!! 🙂
Glad you like them, Emily! Store them on the counter for a few days, then transfer into the fridge. They are very moist so they will go bad quickly if left at room temperature for more than a few days. I should add that to the post! And yes, they freeze well. 🙂
Thank you for posting about how to store them. And for adding that they are very moist. They don’t taste uncooked but are VERY moist. Delicious. Oldest approves. Hoping the youngest will too! Thanks again for sharing! 🙂
I just made these this morning—absolutely delicious! I am taking a batch of these frozen and individually wrapped to my elderly MIL to have on hand in her freezer. I made no changes at all to the recipe, except to use almond milk rather than dairy (I did leave out the chocolate chips in the batch for my MIL.) Thank you so much! These will become a regular around here.
I’m so glad! Thanks for letting me know.
I made these and they were awesome! I did a mixture of chocolate chips and peanut butter chips, since I had them on hand. I also ground up the oats into flour and they still came out perfectly. Thanks for the recipe! 🙂
I just made this this morning with my toddler and we love them!! Question: if we turned these into mini muffins, how long do you think they should bake for? Thanks!
I would probably set the timer for 10 minutes but check frequently!
My son and I made this over the weekend. I think they’re great; he hates the oats. Do you think the oats could be whirled in a blender a bit to break them down before mixing and baking? Would love to keep these high protein snacks on hand, as the peanut butter and chocolate chips make then appealing!
Hi Beth–I would think that chopped oats would work as well–or perhaps Quick Oats instead of Old Fashioned?
Is there anything you could substitute for the bannanas? I really can’t stand the taste, smell & texture of bannanas. Every “healthy” recipe calls for thim, but I just can’t…ugh…gag….eat them. Thanks!
I haven’t tried anything to sub for the bananas. You could try unsweetened applesauce, but would probably need to reduce the amount of milk because applesauce is a wetter ingredient overall. If you try something that works, please let me know!
These were a hit w/me and my boys. Thank you!
Tracy–so glad to hear that!
Good Morning!
I just came upon this recipe and I think it looks delicious! My daughter, however, does NOT like bananas. Do you think you could substitute mashed sweet potato? (I hide it in a lot of things) How much banana is in this recipe in measurements? 1.5 cups? Thank you
Rosemary–I’ve never tried it but it seems like a reasonable substitution. I’ve never measured the banana after it was mashed. I will do that next time and let you know!
Hi Sally! Thanks for your delicious recipes! Could you please recommend some other ingredient in place of peanut butter?
You can use any kind of nut butter, like cashew or almond. Or you can try 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).
How much flaxseed would you recommend adding to these to increase nutrition?
I haven’t tried this but one idea is to substitute one or both of the eggs with flaxseed + water. For each egg, combine one tablespoon ground flaxseed and three tablespoons water, stir and let sit for five minute. Then add to recipes as usual. I’ve done this for pancakes and cookies but never for these oatmeal cups, FYI.
I Just made these and they are delicious. Love how healthy and tasty they are. I will be serving these to my Family Day Crae Children for afternoon Tea. Thanks for sharing.
Is there really 1 tablespoon on baking powder? Or did you mean 1 teaspoon? Thank you!
Yes, 1 tablespoon.
The recipe says use 1 teaspoon baking powder. The video says use 1 tablespoon baking powder. Which is correct?
Hi Doris–yes, I re-tested the recipe and found that 1 tsp worked just as well. Haven’t updated the video though. Sorry for the confusion!
Sounds like a good recipe, but as a dietician, do you realise that eating bananas drives your blood sugar count through the roof?
I learned this many years ago,and substitute unsweetened applesauce for the banana. There are charts online that show the ratios for this.
Hi Sandra–Yes, fruit does contain natural sugar, but even people with diabetes can consume fruit like banana and maintain a healthy blood sugar level. In this recipe, each muffin contains the equivalent of a quarter of a small banana. However, if you feel that your blood sugar responds better when replacing banana with applesauce, that’s what you should do. Everyone is different.