Go Back
–+ servings
Print
Two portions of peanut butter baked oatmeal cup on a white plate with a fork with three chocolate chunks pressed into the top

Peanut Butter Baked Oatmeal

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.

Course Breakfast
Cuisine American
Keyword baked oats, healthy baked oatmeal, make ahead breakfast
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 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 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

Instructions

  1. 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.

  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.

Recipe Notes

  • 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.
Nutrition Facts
Peanut Butter Baked Oatmeal
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.