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These peanut butter baked oatmeal cups make the perfect easy and healthy make-ahead breakfast to enjoy throughout the week. Best of all, they're simple to customize and include recipes for 10 different ways to make them plus useful tips. Refined sugar free, gluten free and vegan. LEMON ALMOND POPPY SEED, STRAWBERRY, RASPBERRY CHOCOLATE CHIPS, PINEAPPLE COCONUT, HONEY WALNUT, ALMOND BUTTER & BANANA, PUMPKIN CRANBERRY & CARROT CAKE, CHOCOLATE CHUNK & APPLE CINNAMON

Peanut Butter Oatmeal with Chocolate

Course Breakfast
Cuisine American
Keyword baked oatmeal peanut butter, breakfast, chocolate caramel bars, dairy free, gluten free, peanut butter and chocolate
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 30 minutes
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*
Fat 6g9%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
* 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.