Chocolate Peanut Butter Oatmeal Cups (2024)

These easy Peanut Butter Oatmeal Cups with chocolate are the perfect healthy breakfast or whole grain snack on the go! Low in sugar and packed with 6g protein each. Great for kids and adults alike!

I've been making something like Banana Zucchini Oatmeal Cups or Chocolate Peanut Butter Overnight Oats every week and it's straight bliss having snacks ready to go that aren't cheddar bunnies.

Nothing against those, but my toddler needs variety too, ya dig? I love me a healthy oatmeal recipe, especially one that uses up ripe nanners.

These babies pack crave-worthy chocolate peanut butter flavor reminiscent of a chocolate peanut cup with a smidge less sugar, which means you can feel comfy calling them breakfast or snack!

Ingredients

• Bananas: The riper the better since they're helping to sweeten our baked oatmeal. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas. Don't miss all my healthy banana recipes!
• Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
• Eggs: Eggs help bind the batter and add height. You can also use chia eggs to make these egg-free and vegan. I found that chia worked better to bind them than flax.
• Natural saltedpeanut butter: The ingredients should be peanuts and salt. Add an extra ¼ tsp salt if yours is unsalted.
• Maple syrup: For a bit of extra sweetness to balance out the cocoa powder. You can also use honey, or omit it for a no added sugar oatmeal cup.
• Vanilla: Pure vanilla extract for flavor.
• Old fashioned (rolled) oats: The base of our 100% whole grain recipe. We don't want quick or instant oats here. Use certified gluten-free if needed.
• Cocoa powder: Natural unsweetened baking cocoa for yummy chocolate flavor. You can also use raw cacao for extra antioxidants!
• Baking powder: For rise.
• Salt: A must for flavor!
• Chocolate chips: While optional, are they ever a bad idea?

How to make (step-by-step)

Preheat the oven to 350F and line muffin tin with liners. Mash bananas in a mixing bowl with a fork.

Add the rest of the wet ingredients: milk, eggs, vanilla, maple syrup, and peanut butter.

Give that a good whisk!

Add oats, cocoa powder,baking powderand salt. Stir until combined. Fold in chocolate chips.

Fold chocolate chips into batter.

Spoon batter into muffin tin, filling each one to the very top.

Bake for about 25 minutes. Let them fully cool on a wire rack before removing from the tin so they don't fall apart.

How to store leftovers

Once completely cool, store cups in an air-tight container on the counter for 2 days. If you still have leftovers, refrigerate them for up to 5 days.

How to freeze

I love freezing these for easy breakfasts on the go. Simply place cooled cups in an even layer in a freezer baggie. They'll keep for up to 3 months. You can defrost overnight in the fridge or warm in the microwave for 20-30 seconds.

Can I make these vegan?

Yes! Use chia eggs and non-dairy milk.

Dig in, sweet souls!

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