love starting my mornings with something quick, healthy, and satisfying. These healthy peanut butter baked oatmeal cups tick all those boxes. They are soft, chewy, and loaded with wholesome ingredients.
I can grab one on a busy morning or pack a few for a quick snack later. The best part? They’re easy to make, naturally sweetened, and perfect for meal prep.
If you’re looking for a breakfast option that keeps you full and energized, this recipe will be your new favorite.
Why I Love This Recipe?
I love this recipe because it’s quick, healthy, and tastes amazing without any guilt. These peanut butter baked oatmeal cups are perfect for my busy mornings since I can grab them on the go.
They’re packed with fiber and protein, which keeps me full for hours. I also love how versatile they are—I can add chocolate chips, nuts, or fruit depending on my mood. Plus, they freeze well, so I always have a nutritious snack ready when I need it.
How To Make Healthy Peanut Butter Baked Oatmeal Cups?
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Course: Breakfast, Snack
- Difficulty: Easy
- Cuisine: American
- Yield: 12 oatmeal cups
Equipment Needed
- Muffin tin (12-cup)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Silicone muffin liners or paper liners
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsweetened almond milk (or any milk)
- ½ cup creamy peanut butter (natural)
- ¼ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven
I preheat my oven to 350°F (175°C) and line a muffin tin with silicone liners.
Step 2: Mix the Dry Ingredients
In a bowl, I combine rolled oats, baking powder, cinnamon, and salt.
Step 3: Prepare the Wet Ingredients
In another bowl, I whisk almond milk, peanut butter, honey, egg, and vanilla until smooth.
Step 4: Combine Wet and Dry
I pour the wet mixture into the dry ingredients and mix until everything is well combined.
Step 5: Fill the Muffin Tin
I scoop the mixture into the prepared muffin tin, filling each cup almost to the top.
Step 6: Add Toppings
If I’m in the mood, I sprinkle some mini chocolate chips on top for extra flavor.
Step 7: Bake
I bake for 22-25 minutes or until the oatmeal cups are set and lightly golden.
Step 8: Cool and Serve
I let them cool for 5 minutes before removing them from the tin.
Nutrition Facts (Per Oatmeal Cup)
- Calories: 145
- Protein: 5g
- Carbs: 18g
- Fat: 6g
- Fiber: 3g
- Sugar: 6g
Serving Suggestions
I love enjoying these healthy peanut butter baked oatmeal cups in different ways. They taste amazing on their own, but I often pair them with a side of fresh fruit like bananas or berries for a balanced breakfast.
Sometimes, I spread a little extra peanut butter or almond butter on top for extra creaminess. If I want more protein, I serve them with a scoop of Greek yogurt.
They also make the perfect grab-and-go snack when I’m in a hurry. For a sweet treat, I drizzle a little dark chocolate over them and enjoy them as a guilt-free dessert.
Tips and Variations
- Use almond butter or cashew butter instead of peanut butter for a twist.
- Add mashed banana for extra sweetness and moisture.
- Mix in dried fruits, chia seeds, or nuts for added crunch.
- Make it vegan by using a flax egg and maple syrup.
Health Benefits
These healthy peanut butter baked oatmeal cups give me a perfect balance of nutrients. Oats provide fiber that supports digestion and keeps me full longer.
Peanut butter adds healthy fats and plant-based protein, which help maintain energy and keep cravings under control. The natural sweeteners, like honey or maple syrup, give sweetness without refined sugar.
Plus, these cups are packed with vitamins and minerals from wholesome ingredients. They’re a great option if I want to fuel my day with something nutritious and satisfying.
Note
Store these oatmeal cups in an airtight container for up to 5 days. I also freeze them for up to 2 months. When I need one, I just pop it in the microwave for 20 seconds.
FAQ
1. Can I make these oatmeal cups vegan?
Yes! I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use maple syrup instead of honey.
2. How do I store these oatmeal cups?
I store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze them for up to 2 months.
3. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. I prefer rolled oats for the best structure.
4. How do I reheat them?
I microwave one for 15-20 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
5. Can I add protein powder to this recipe?
Yes! I often add 1-2 scoops of protein powder and slightly increase the milk to keep the batter moist.
Conclusion
These healthy peanut butter baked oatmeal cups have become one of my favorite make-ahead breakfasts.
They’re easy to prepare, packed with flavor, and loaded with wholesome ingredients that keep me energized all day.
I love how versatile they are—I can enjoy them warm, cold, or on the go. If you’re looking for a simple, nutritious, and delicious breakfast or snack idea, these oatmeal cups are the perfect choice. Give them a try, and I’m sure you’ll enjoy every bite as much as I do!
Healthy Peanut Butter Baked Oatmeal Cups
Ingredients
Equipment
Method
- I preheat my oven to 350°F (175°C) and line a muffin tin with silicone liners.
- In a bowl, I combine rolled oats, baking powder, cinnamon, and salt.
- In another bowl, I whisk almond milk, peanut butter, honey, egg, and vanilla until smooth.
- I pour the wet mixture into the dry ingredients and mix until everything is well combined.
- I scoop the mixture into the prepared muffin tin, filling each cup almost to the top.
- If I’m in the mood, I sprinkle some mini chocolate chips on top for extra flavor.
- I bake for 22-25 minutes or until the oatmeal cups are set and lightly golden.
- I let them cool for 5 minutes before removing them from the tin.