The ultimate oatmeal cup has arrived: peanut butter chocolate chip baked oatmeal cups. These convenient, wholesome muffins combine creamy peanut butter, melty chocolate chips, and whole-grain oats for a portable breakfast or snack you can enjoy all week.
If you love the classic peanut butter and chocolate pairing, these baked oatmeal cups deliver that flavor in a wholesome, make-ahead format. They’re perfect for busy mornings, lunchboxes, or a quick afternoon pick-me-up.
These are Healthy!
These baked oatmeal cups are made from simple, minimally processed ingredients and are a nutritious option for breakfast or a snack. Highlights include:
- Whole grains: the recipe uses rolled oats and oat flour for 100% whole-grain goodness.
- Fiber: because they include rolled oats and ground oat flour, each cup contributes a meaningful amount of fiber.
- Protein: eggs and peanut butter add protein to help keep you satisfied between meals.
- Healthy fats: peanut butter provides most of the fat in the recipe, while mashed banana adds moisture so you can keep added oil minimal. A single tablespoon of melted coconut oil is included for texture and richness.
Easy Prep for the Week
One of the best things about oatmeal cups is how simple they are to prepare and how well they store. The recipe comes together quickly and can be doubled or tripled if you want to batch-cook for the week or freeze extras for later.
Mix Dry Ingredients
Start by combining all the dry ingredients in a large bowl. This makes it easier to evenly distribute the baking powder, cinnamon, oat flour, and chocolate chips.
Mix Wet Ingredients
In a separate bowl, mash the banana until mostly smooth. Whisk in the eggs, peanut butter, honey, and almond milk, leaving out the melted coconut oil for the moment.
Coconut oil tip: add the melted coconut oil last, after mixing wet and dry ingredients. This helps prevent the coconut oil from re-solidifying into clumps in the batter.
Combine
Fold the dry mixture into the wet ingredients and stir until just combined. Once the batter is uniform, fold in the melted coconut oil and mix again until smooth.
Bake
Spoon the batter into a greased muffin tin—about two heaping tablespoons per cup, filling each about three-quarters full. Sprinkle extra chocolate chips on top if desired. Bake at 350ºF for roughly 16–18 minutes, or until the edges are set and a toothpick comes out clean. Let cool briefly, then remove from the tin.
Quick Q&A
Can I add protein powder?
Yes. Replace about 1/4 cup of the oat flour with 1/4 cup of your preferred protein powder (whey or plant-based) to boost protein content and make the cups more filling.
How do I make these lower in fat?
Omit the tablespoon of coconut oil. If the batter feels too thick without it, add a splash more almond milk to reach the right consistency.
Can you freeze these?
Absolutely. Let the cups cool completely, place them on a baking sheet to freeze for a couple of hours, then transfer to a freezer-safe bag or container. Freeze for up to three months for best quality.
Can I make these vegan?
To make these vegan, try replacing the two eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, set to gel). We haven’t tested this version personally here, so oven time or texture may vary slightly.
How long will these last?
Stored in an airtight container in the refrigerator, these baked oatmeal cups will keep for up to five days. If left at room temperature, they will remain fine for around two days.
Storage tip: Always allow baked goods to cool completely before sealing them in a container to avoid condensation and sogginess.
More Baked Oatmeal Recipes
- Peanut Butter Banana Baked Oatmeal
- Banana Berry Baked Oatmeal
- Triple Berry Baked Oatmeal Cups
- Collection of Healthy Baked Oatmeal Recipes
Peanut Butter Chocolate Chip Oatmeal Cups
The oatmeal cup of all oatmeal cups: peanut butter and chocolate chips meet hearty oats to create a healthy, portable breakfast or snack.
Details
Prep: 10 mins | Cook: 16 mins | Total: ~26 mins | Servings: 12
Ingredients
Wet
- 1 large mashed banana (~1/2 cup mashed)
- 2 large eggs
- 1 tablespoon honey
- 1/3 cup peanut butter
- 1 cup plain, unsweetened almond milk
- 1 tablespoon melted coconut oil
Dry
- 3 cups rolled oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with non-stick cooking spray.
- Whisk together the dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk the eggs. Add mashed banana, peanut butter, honey, and almond milk; mix until smooth. Reserve the melted coconut oil for last.
- Slowly fold the dry ingredients into the wet mixture until just combined.
- Fold the melted coconut oil into the batter for a smooth texture.
- Using a scoop or spoon, fill each muffin cup about 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake for 16–18 minutes at 350ºF, or until set and lightly golden. Remove from oven and sprinkle with a pinch of sea salt if you like a sweet-salty contrast.
- Allow the cups to cool for 5 minutes, then transfer them to a wire rack or plate to cool completely.
- Serve warm or store as outlined below.
Tips & Notes
Storage
- Refrigerator: Once cooled, place oatmeal cups in an airtight container and refrigerate for up to 5 days.
- Freezer: Freeze cooled cups on a baking sheet for 30–120 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat individually in the microwave.
Nutrition (approximate per cup)
Calories: 220 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 10 g | Fiber: 4 g | Sugar: 7 g
Nutrition information is an approximation and will vary depending on the exact ingredients and brands used.
If you try these, we’d love to hear how they turned out—leave a comment or share a photo with your favorite variations. These oatmeal cups are a great canvas for swaps: try different nut butters, add diced fruit, or mix in seeds or chopped nuts for extra texture and nutrition.