Oat-standing Peanut Butter Breakfast Cups

BY : PUBLISHED : December 7th, 2016 UPDATED: November 17th, 2021

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 at 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 manipulated 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?) your weekday breakfast routine just got a little less time-consuming – and a lot more fun.

Peanut butter oat breakfast cups on a plate with fresh fruit.

Peanut butter oat breakfast cups on a plate with fresh fruit.

Oat-standing Peanut Butter Breakfast Cups

Lauren Bossi
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. 
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 3 servings
Calories 247 kcal
METHOD Oven
DIET Vegan

Ingredients
  

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

Instructions
 

  • Preheat oven to 350. Combine oats, cinnamon, salt and baking powder in a medium bowl
  • Add almond milk, maple syrup and peanut butter (*add more or less almond milk until a very thick liquid batter is formed)
  • Fold in nuts, fruit or chocolate chips
  • 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.
  • Remove from oven, let cool until warm, and top with butter, peanut butter or have them plain. Enjoy!

Nutrition

Calories: 247kcalCarbohydrates: 33gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 384mgPotassium: 244mgFiber: 4gSugar: 11gVitamin A: 9IUVitamin C: 1mgCalcium: 132mgIron: 2mg
Keyword baked oatmeal, oatmeal cups, oatmeal on the go, vegan baked oatmeal, vegan oatmeal
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

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

View all posts by Lauren Bossi
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