The oatmeal cup of all oatmeal cups is here! You must make these peanut butter chocolate chip baked oatmeal cups for a healthy breakfast idea all week long. There is something about the peanut butter + chocolate combo that just never gets old. Some of my favorite recipes with this combo include Peanut Butter Chocolate Chip Banana Soft Serve, Healthy Peanut Butter Cups, and Peanut Butter Chocolate Chip Yogurt Dip.

These are Healthy!

Now, this is a baked oatmeal cup you are absolutely going to love. Not only are they made with both chocolate and peanut butter, but they’re healthy!

• whole grains: this recipe only calls for 100% whole grains.
• fiber: because they’re made with rolled oats and ground oat flour, these little guys have a whopping4g fiber/muffin!
• protein-packed: these little oatmeal cups have 7g of fiber per cup. This makes them an excellent snack or breakfast!
• healthy fats: the fat content in this recipe comes mostly from the peanut butter because mashed banana helps moisten things up. In addition, we only used 1 tablespoon of coconut oil for additional added fat.

Easy Prep for the Week

One of the things I love about oatmeal cups is that they are super easy to put together. And, you can easily double or triple this recipe if you’d like to make more (or free for later!).

Mix Dry Ingredients

Begin by mixing all of the dry ingredients together in a large bowl. W

Mix Wet Ingredients

Then in a separate bowl, mash your banana. Then, whisk in your eggs and the rest of ingredients (minus the coconut oil). Coconut oil tip: always add the melted coconut oil last..after you mix together the wet and dry ingredients. We do this so that the melted coconut oil does not harden with the rest of the wet ingredients! 

Combine

Combine wet and dry ingredients and finally, add in melted coconut oil and mix again.

Bake

Transfer batter into a greased muffin tin (about 2 heaping tablespoons per muffin). And top with more chocolate chips. Bake at 350ºF for about 17 minutes.

Quick Q&A

Can I add protein powder?

Feel free to add about 1/4 cup of protein powder in place of 1/4 cup of oat flour. Either whey or plant-based will work!

How do I make these lower in fat?

To make these oatmeal cups lower in fat, omit the coconut oil. Assess how wet your batter is and add a splash more almond milk if it feels too thick.

Can you freeze these?

These oatmeal cups can easily be frozen. Let them cool completely and then transfer them onto a baking sheet. Freeze for 2 hours and then transfer into a freezer-safe gallon-size plastic bag.

Can I make these vegan?

We have not tried to make these vegan personally, but we suggest swapping the 2 farm eggs for flax eggs.

How long will these last?

These baked oatmeal cups will last up to 5 days in the refrigerator.

Where should I store these oatmeal cups?

Store oatmeal cups in an airtight container in the refrigerator for up to 5 days. Alternatively, you can store them on the countertop in an airtight container for around 2 days. Storage tip: always let your oatmeal cups or baked goods fully cool before transferring into their storage container.

More Baked Oatmeal Recipes

• Peanut Butter Banana Baked Oatmeal
• Banana Berry Baked Oatmeal
• Triple Berry Baked Oatmeal Cups
• 25 Healthy Baked Oatmeal Recipes