Hey everyone!!! It’s been awhile since I posted a blog recipe, because, let’s be honest, with a new baby, and opening up a storefront, it’s rare that I get to be in front of a computer long enough to come up with some new ideas to share with all of you!!!
This is one of my FAVORITES when it comes to meal prep. I used to make these all the time! They are perfect for a quick and easy breakfast on the run! Plus the kids love them, which is an added bonus!!
There is something about the peanut butter + chocolate combo that just never gets old.
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 whopping 4g fiber per 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 save for later!).
MIX DRY INGREDIENTS
Begin by mixing all of the dry ingredients together in a large bowl.
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 wet and dry ingredients and finally, add in melted coconut oil and mix again.
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.
CAN I MAKE THESE VEGAN?
I have not tried to make these vegan personally, but I 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.
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.
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.
1 large mashed banana (~1/2 cup mashed)
2 large eggs
1 tablespoon honey
1/3 cup peanut butter
1 cup unsweetened almond milk
1 tablespoon melted coconut oil
3 cups rolled oats
1/2 cup ground oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/3 cup chocolate chips (+ more for topping)
Preheat the oven to 350ºF and generously spray a muffin tin with non-stick cooking spray.
Add all dry ingredients to a large bowl and mix until combined. Set aside.
In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
Slowly add the dry ingredients to the wet ingredients. Mix until combined.
Finally, fold melted coconut oil into the batter.
With a tablespoon scoop, add batter to each muffin cup, filling each about 3/4 of the way full. Sprinkle the top of each cup with chocolate chips.
Bake oatmeal cups at 350ºF for 16-18 minutes.
Remove from the oven and sprinkle with sea salt.
Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.
Eat immediately or see storage options below!
Hope you guys enjoy this as much as I do!! Happy baking y’all!!