Peanut Butter Baked Oatmeal with Chocolate

Peanut Butter Baked Oatmeal Cups with Chocolate! This oatmeal recipe is an easy make ahead breakfast perfect for busy mornings. The oatmeal cups are refined sugar free and made with wholesome gluten free oats, peanut butter and chocolate chunks.

Baked Oatmeal

Are you a fan of baked oatmeal? If you’ve been around here for a while, you’ll know that my kids are crazy about baked oatmeal  – especially Baked Oatmeal Cups. They get bored so we like to switch things up with these flavors:

1. Almond Butter Baked Oatmeal Cups
2. Apple Cinnamon Baked Oatmeal Cups
3. Banana Nut Baked Oatmeal Cups
4. Berry Baked Oatmeal
5. Blueberry Lemon Coconut Baked Oatmeal
6. Carrot Cake Baked Oatmeal Cups
7. Cinnamon Apple Baked Oatmeal
8. Peanut Butter Baked Oatmeal with Chocolate
9. Honey Nut Baked Oatmeal Cups
10. Lemon Almond Baked Oatmeal Cups
11. Raspberry Baked Oatmeal Cups
12. Pumpkin Baked Oatmeal Cups
13. Strawberry Baked Oatmeal Cups

This Peanut Butter Baked Oatmeal with Chocolate is another delicious flavor combo. Who doesn’t love the combination of peanut butter and chocolate? It’s like having dessert for breakfast except this one is made with gluten free oats, no refined sugar and is dairy free.Plus, it’s a super simple recipe that comes together in just one bowl.

You can make it ahead of time on your meal prep Sunday and then store any leftovers in the fridge or freezer for the week. Then when you’re ready to enjoy, just grab one in the morning and heat it up in the microwave or toaster oven.

And the best part of all? If you’re running low on time, these peanut butter baked oatmeal cups are super portable and make a delicious and healthy grab-and-go breakfast.

What I love about a simple recipe like this is that you can easily customize these peanut butter baked oatmeal cups with what you like or have on hand.

• Start by combining one egg (or a flax-egg for vegan), almond milk and melted coconut oil. Stir in the maple syrup, baking powder, vanilla, cinnamon and peanut butter until combined. And finally, fold in the oats.
• Divide / fill your greased muffin tin or silicone muffin liners with the batter.
• Bake at 350 F for 20 minutes and you’ve got a delicious and healthy breakfast you can enjoy on the go.

HELPFUL TIPS FOR MAKING BAKED OATMEAL CUPS:

Use cooking spray, or silicone (not paper) muffin liners

• Before getting started, lightly coat a standard muffin tin with cooking spray or line a baking sheet with silicone muffin liners.
• Coating your muffin tin ensures that the baked oatmeal will not stick to the pan.
• Skip the paper muffin liners since the oatmeal cups will stick to them

Make them gluten-free and nut-free (as needed)

To ensure your baked oatmeal cups are gluten-free, be sure to use gluten-free oats. You can also omit the nuts and nut butter if you have a nut allergy at home.

Use your favorite combination of sweeteners.

These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. Feel free to swap or add additional honey, coconut sugar, date puree, or your favorite low-carb sweetener instead.

Add some fun oatmeal cup add-ins

Fold in or sprinkle any add-ins of your choice. Coconut chips, freeze-dried fruit, chopped nuts or chocolate chips add  texture and flavor. Or make a batch with several different flavors and customize individual cups for picky eaters.

How to Store Baked Oatmeal Cups

Store oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.

You can serve as is, with yogurt, almond milk, nut butter or some jam to liven things up.

Print

Peanut Butter Oatmeal with Chocolate

Prep Time

8 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal peanut butter, breakfast, chocolate caramel bars, dairy free, gluten free, peanut butter and chocolate

Servings: 12

Calories: 194 kcal

Author: Kelly

Ingredients

• 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 honey
• 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 old-fashioned rolled oats gluten free as needed
• 1/2 cup chocolate chunks dark, semi-sweet or dairy free

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
2. 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.
3. Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.
4. Bake in preheated oven for 18-23 minutes, or until set.
5. 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.

Nutrition Facts

Peanut Butter Oatmeal with Chocolate

Amount Per Serving (1 g)

Calories 194 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Total Carbohydrates 23g 8%

Dietary Fiber 3g 12%

Sugars 8g

Protein 4g 8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.