Every so often, I poll my readers on what they want to see more of on KALEJUNKIE, and this time, the overwhelming response was, healthy breakfasts. So I’ve got you. Today I am sharing my favorite Peanut Butter Chocolate Chip Cookie Cups, a recipe that’s been tested a million times and perfected. The best part about this recipe is the texture.
They are perfectly crunchy on the outside, and when you break them open, inside you will find a creamy chocolate-studded peanut butter oatmeal on the inside! I am so confident in the amazingness of this recipe, you might not ever go back to eating regular oatmeal ever again!
These delicious peanut butter chocolate chip oatmeal cups are perfect for your weekly meal prep!
Many of my readers are avid meal preppers. So with that in mind, I wanted to let you know that this recipe is perfect to make on a Sunday, to enjoy for breakfast and snack time all week long. By taking 30 minutes on a Sunday to make these, you will save time throughout the week; and I’m a firm believer that when you have healthy food on hand, you are more likely to make better food choices. I store them in an airtight container in the refrigerator, and pull them out as needed. Sometimes I eat them cold and other times I warm up in the microwave or toaster oven! It just depends.
How to make these one-bowl peanut butter oatmeal cups
This is one of the easiest recipes to make! You just need one bowl and no fancy equipment.
- Gluten-free rolled oats: You can use regular or gluten-free rolled oats.
- Oat flour: If you don’t have oat flour on hand, simply use some of your rolled oats and blend them in a blender/food processor until a flour is formed.
- Banana: This recipe is sweetened with banana and maple syrup! Don’t skip th
e banana! - Eggs: The eggs in this recipe contribute to the fluffy texture on the inside of these oatmeal cups. As noted above, if you are vegan or don’t have eggs, you can substitute the two eggs for flax eggs!
- Maple syrup: Maple syrup adds the best flavor to these oatmeals cups. It doesn’t matter what kind of maple syrup you use!
- Non-dairy milk: You can use any non-dairy milk (or dairy!) of choice.
- Vanilla extract: Vanilla extract gives baked goods a little extra flavor boost, so don’t skip it.
- Coconut oil: This recipe needs a little oil boost, so ensure that they are nice and moist. I use refined coconut oil because it doesn’t have a coconut taste, but you can use what you want/have on hand, including avocado oil instead of coconut.
- Peanut butter: I love the peanut butter taste in this recipe, but you can definitely substitute for any nut butter of choice, including sunflower seed butter.
- Baking powder: Baking powder lends the perfect rise!
- Cinnamon: Cinnamon, for flavor!
- Chocolate chips: I use dairy-free chocolate chips, but feel free to use any chocolate chips you’d like.
Can you make these peanut butter chocolate chip oatmeal cups, vegan?
The answer is YES! If you don’t have any eggs on hand, or avoid them, you can substitute two flax eggs instead. To make two flax eggs, whisk together two tablespoons ground flax seed meal and six tablespoons of water, and let that mixture sit for about 5-10 minutes to thicken. Then, add the flax eggs to the recipe in place of the eggs, and you are all set. Easy!
How to make these delicious breakfast peanut butter oatmeal cups
It couldn’t be easier to make these! All you have to do is preheat your oven to 350F, line a muffin tin with liners or spray them well with cooking spray. After that, simply mash the banana and add the eggs, followed by the maple syrup, milk, vanilla, coconut oil, and peanut butter. Once that is mixed well, then it’s time to add in the oats, the oat flour, and the chocolate chips. Then, fill each muffin cavity with batter, about 3/4 full, then back for 16-18 minutes. That’s all!!
If you make this recipe, please be sure to leave a rating and a comment below – this really helps other people decide whether to make this recipe and it helps this recipe show up in Google searches! And, if you are on Instagram, feel free to tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx
Originally posted: August 26, 2020
Ingredients
- 2 ¾ cup gluten free rolled oats
- ¼ cup oat flour
- 1 large banana, mashed
- 2 eggs
- 2 tablespoons maple syrup
- 1 cup non-dairy milk of choice
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup creamy peanut butter
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup non-dairy chocolate chips
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners or spray generously with oil so they don’t stick.
- In a large bowl, mash the banana and whisk in the eggs.
- Then, add the maple syrup, milk, vanilla extract, melted coconut oil, and peanut butter.
- Use a spoon to mix together well, or if you prefer, use a hand mixer (or pour it all in a blender and blend!).
- The consistency should be pretty creamy, with some chunks left.
- Next, add the oats, oat flour, baking powder, cinnamon, and chocolate chips, mixing together everything well.
- Grab a spoon and fill each muffin cavity 3/4 of the way full.
- Bake for 16 to 18 minutes.
- Remove from oven and let cool before popping them out of the mold.
- If you like extra chocolate (like in the photo here), just melt some chocolate chips and drizzle over the top. Enjoy!
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Rate & review
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Response
hey, just wanted to say I made this and they were amazing! 🙂 great for before an active day, or just a low-key day at home! made them twice already. thank you for this recipe! — Ruby