Peanut Butter Chocolate Chip Baked Oat Cups

• 1 1/2 cups rolled oats
• 1/2 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup semi-sweet chocolate chips

Steps

1. 1 Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
2. 2 In a large bowl, mix oats, brown sugar, baking powder, and salt.
3. 3 In another bowl, whisk together peanut butter, milk, honey, vanilla, and egg.
4. 4 Combine wet and dry ingredients, stirring until just mixed. Fold in chocolate chips.
5. 5 Divide batter evenly among the muffin cups.
6. 6 Bake for 18-20 minutes, or until the edges are set.
7. 7 Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Swap peanut butter for almond butter for a nutty twist.
• Add a sprinkle of sea salt on top for a sweet and salty treat.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute chocolate chips with dried fruit for a healthier spin.

Pairings

• Serve alongside a fresh fruit salad or a bowl of Greek yogurt with honey.

Nutrition

Tips

• For extra gooey chocolate, add a few extra chocolate chips on top before baking.
• These cups are great for meal prepping—make them ahead and grab them on busy mornings!

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in the microwave for 15-20 seconds.

Freezing: Freeze in an airtight container for up to 2 months. Thaw at room temperature or reheat from frozen in the microwave.

Serving Suggestions

• Pair with a glass of cold milk or a hot cup of coffee for a satisfying breakfast.
• Serve with fresh fruit for a touch of brightness.

FAQ