Okay you guys! Meet my new favorite breakfast: PEANUT BUTTER CHOCOLATE CHIP OATMEAL CUPS. I know what you are thinking—they look like muffins. But, they aren’t. They are these perfect little oatmeal cups are made in a muffin tin. They are crunchy on the outside, and when you break them open, inside you will find creamy chocolate studded peanut butter oatmeal. They are so delicious, you may never eat regular oatmeal again!

One of the things I love about this particular recipe, is that it’s perfect for meal prepping. Every Sunday, I set aside about an hour or two to whip up a few easy things for the family to eat during the week. Doing this is a huge time saver on busy mornings, and also helps keep us eating healthy meals instead of reaching for what ever is in sight. Just store them in a container and keep them in the refrigerator. Pull them out as needed and warm up in the microwave or toaster oven!

I posted the recipe on Instagram and I’ve already been asked whether you can substitute the eggs for flax egg. The answer is YES! You can definitely substitute the two eggs with two flax eggs. To make two flax eggs, just whisk together two tablespoons ground flax seed meal and six tablespoons of water, and let it sit for about 5 minutes so it gets thick. Just add to the recipe in place of the eggs and you are all set!

I hope you guys love this recipe, and if you make it, be sure to leave a comment for me below and tag me on Instagram so I can repost!

gluten-free

PEANUT BUTTER CHOCOLATE CHIP OATMEAL CUPS

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 cups

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Ingredients

• 2 3/4 cup gluten free rolled oats
• 1/4 cup oat flour
• 1 large banana mashed
• 2 eggs
• 2 tablespoons maple syrup
• 1 cup non-dairy milk of choice
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil melted
• 1/4 cup creamy peanut butter
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 3/4 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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