Description

These peanut butter chocolate chip oatmeal cakes are a healthy, protein-packed breakfast made with wholesome oats, creamy peanut butter, and melty chocolate chips. Perfect for meal prep, these soft baked oatmeal cups are easy, filling, and ideal for busy mornings.

Ingredients

2 cups rolled oats
½ cup peanut butter
2 large eggs
1 cup milk (dairy or plant-based)
¼ cup maple syrup or honey
½ cup chocolate chips
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt

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Instructions

Preheat oven to 180°C (350°F) and grease or line a muffin tin.
In a large bowl, mix oats, baking powder, and salt.
In another bowl, whisk eggs, peanut butter, milk, maple syrup (or honey), and vanilla extract until smooth.
Combine wet and dry ingredients, stirring until fully incorporated.
Fold in chocolate chips.
Divide batter evenly into the muffin tin.
Bake for 15–20 minutes, until tops are set and lightly golden.
Let cool slightly before removing from the tin.
Serve warm or allow to cool completely for storage.

Notes

Use natural peanut butter for the best flavor and texture.Substitute with almond or sunflower seed butter if needed.Add mashed banana or grated apple for extra moisture.Avoid overbaking to keep the cakes soft and tender.