This quick and easy Peanut Butter Baked Oatmeal will have you looking forward to breakfast before you even fall asleep. It comes in the form of soft and chewy cookie cups for a healthy snack or morning meal that’ll sweep you off your feet! Gluten-free, dairy-free and refined sugar-free with vegan options.
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Updated September 2022
Easy Peanut Butter Baked Oatmeal Cups With Chocolate
If you’re into the classic combination of peanut butter and chocolate, prepare to meet your new obsession – these tempting baked oatmeal cups! Made with creamy peanut butter, dairy-free chocolate chunks, gluten-free oats and more, they’re super easy to make up to 5 days ahead of time. If you’d like to whip them up on the spot, you can do so in less than 30 minutes!
The batter comes together in just one bowl, which means the dirty dishes in the sink are kept to a minimum. That’s always a huge selling point if you ask me! With plenty of fiber, protein and antioxidants to go around, this nutty and chocolatey baked oatmeal is the bee’s knees.
What You’ll Need
This wholesome dish begins with an assortment of good-for-you ingredients. Scroll down to the recipe card to see the associated quantities.
- Unsweetened Almond Milk: Or any alternative you have on hand.
- Large Eggs: Substitute these for flax eggs if you’re vegan. To make a flax egg, combine 1 tablespoon of flax seed with 3 tablespoons of water and let the mixture rest until it thickens (about 2 minutes).
- Maple Syrup: Honey also works, as will any other desired sweetener.
- Melted Coconut Oil: Or canola oil. If you’re using coconut oil, note that it will harden with any cold liquids and melt down again once it’s baked.
- Creamy Peanut Butter
- Pure Vanilla Extract
- Baking Powder
- Ground Cinnamon: This enhances the other flavors and adds a familiar warmth.
- Sea Salt
- Gluten-Free Old-Fashioned Rolled Oats: Check the label to make sure your oats are certified gluten-free if needed. Don’t use quick or steel-cut oats, which require different cook times and varying liquid ratios. Need a grain-free oatmeal? Swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each) or try our Paleo Oatmeal or Keto Oatmeal recipes.
- Dairy-Free Chocolate Chunks: Dark or semi-sweet.
How to Make Peanut Butter Baked Oatmeal
Fire up the oven and grab a mixing bowl – it’s oatmeal time!
- Prep for Baking: Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray or line a baking sheet with silicone liners. Set the prepared pan aside.
- Make Batter: Whisk together the eggs, milk, maple syrup, coconut oil, peanut butter, vanilla, baking powder, cinnamon and salt in a large bowl.
- Add Oats: Fold in the oats.
- Add Chocolate: Stir in the chocolate chunks, then divide the batter evenly into the prepared muffin tin or silicone muffin liners. Press a few additional chocolate chunks on top of each oatmeal cup if desired.
- Bake: Bake for 18-23 minutes, or until the oatmeal cups are set.
- Let Cool: Allow the oatmeal cups to cool in the pan for 10 minutes before you transfer them to a cooling rack.
Tips for Success
Even brand-new bakers can make perfect oatmeal cups if they follow this foolproof recipe. Here are some extra tips to seal the deal:
- Use the Right Kind of Oats: Don’t try to make this baked oatmeal with quick oats or steel-cut oats. These varieties have different cooking requirements and won’t work in this recipe.
- Avoid Paper Muffin Liners: If you bake your oatmeal cups in paper liners, you’ll be peeling off those wrappers bit by bit. Use cooking spray instead or opt for high-quality silicone.
- Don’t Over-Bake: Once your oatmeal cups look set and have just barely begun to brown, remove them from the oven. Over-baking them would ruin their soft and chewy texture.
Mix-In Ideas
Want to spice up your baked oatmeal batter with something new and exciting? Have at it!
- Coconut Chips
- Date Puree
- Chopped Nuts
- Freeze-Dried Fruit
- Chia Seeds
- Nutmeg
- Cacao Nibs
- Shredded Coconut
- Raisins or Dried Cranberries
Serving Suggestions
Although baked oatmeal cups are great for taking on the go, it’s always nice to sit down and enjoy them with some Homemade Jam or your favorite nut butter. Wash them down with a Strawberry Smoothie if you’re craving something cold and refreshing. Even just a glass of milk or a cup of yogurt would be divine!
Storage and Reheating
Cooled oatmeal cups can be refrigerated in an airtight container for up to 5 days. Reheat them individually in the microwave or pop a couple into your toaster oven if you’d like to warm them up before digging in.
Can I Freeze Baked Oatmeal?
Easily! Wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Thaw them out in the fridge before you enjoy them.
More Convenient Make-Ahead Breakfast Recipes
This quick and easy Peanut Butter Baked Oatmeal will have you looking forward to breakfast before you even fall asleep. It comes in the form of soft and chewy cookie cups for a healthy snack or morning meal that'll sweep you off your feet! Gluten-free, dairy-free and refined sugar-free with vegan options.
- 1 1/2 cups unsweetened almond milk or any other milk
- 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup , or sub with your favorite liquid sweetener such as vegan honey, agave, yacon syrup or monk fruit
- 4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1/4 creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 3 1/2 cups gluten-free old fashioned rolled oats , don't use quick or steel-cut oats, which require different cook times and varying liquid ratios. Need a grain-free oatmeal? Swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each) or try our Paleo Oatmeal or Keto Oatmeal recipes.
- 1/2 cup chocolate chunks , dark, semi-sweet or dairy free
Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
- In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, peanut butter, vanilla, baking powder, cinnamon, salt and fold in the oats.
- Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.
- Bake in preheated oven for 18-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
- To Store & Reheat: Refrigerate cooled oatmeal cups in an airtight container for up to 5 days. Reheat in the microwave or toaster oven if desired.
- To Freeze: Wrap each cooled oatmeal cup in plastic wrap and freeze them in an airtight container for up to 3 months. Thaw in the fridge before enjoying.
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