Oat-standing Peanut Butter Breakfast Cups

2016-12-07
  • Yield : 6
  • Servings : 3
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

I love oatmeal. And I especially love baked oatmeal. However, with my schedule I don’t have time to wait 20 minutes for it to bake. Fortunately, these oatmeal cups came to my rescue.

I make a big batch in the beginning of the week and store them in the fridge for an easy breakfast on the go. I like to make a few different flavors to keep things interesting as the week progresses. (I usually save chocolate chip for friday because fri-YAY)

The oatmeal cup recipe is fool-proof. Whether you’ve never baked or you’re basically Martha Stewart, you can make these and will enjoy them. The ingredients can be easily minipulated to produce the amount and flavor you like. You can choose to omit peanut butter (but why would you) or bump up the maple for extra sweetness. You can even add apple butter and slices and make a itty bitty apple pie cups.

Any way you cut it (cup it?) you’re weekday breakfast routine just got a little less time consuming – and a lot more fun.

 

Ingredients

  • 1 cup oats + more to top
  • 1/2 cup unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1/2 t baking powder
  • 1/2 t baking soda
  • Dash of salt
  • 3 T natural peanut butter
  • 1 t cinnamon
  • 1/4 cup walnuts, blueberries or chocolate chips

Method

Step 1

1. Preheat oven to 350. Combine oats, cinnamon, salt and baking powder in a medium bowl

Step 2

2. Add almond milk, maple syrup and peanut butter (*add more or less almond milk until a very thick liquid batter is formed)

Step 3

3. Fold in nuts, fruit or chocolate chips

Step 4

4. Place 5-6 cupcake liners in a pan and with equal amounts of batter (if not using liners, just ensure cupcake pan is greased). Place in the oven for 15-20min. Cups should be moist but firm with a crispy top.

Step 5

5. Remove from oven, let cool until warm, and top with butter, peanut butter or have them plain. Enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and vegan eats. When I'm not wandering around the aisles of the grocery store - I enjoy cooking, baking, photography, writing puns and tag-saling.

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Comment (1)

  1. posted by Shayna on January 28, 2017

    These are so good! I changed it up a bit and did less peanut butter but added a mashed banana (doubled the recipe as well). I did chocolate chips in all of them, so it was like having peanut buttery chocolate chip banana bread, but all vegan and with oats instead of flour. Thank you for this!

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