Peanut butter baked oatmeal muffins are gluten free, healthy, filling, and full of creamy protein! Make ahead for an easy, grab-and-go breakfast or snack!
Baked oatmeal has become my breakfast staple. This peanut butter version may be my favorite! Well, carrot cake is my favorite, but this is definitely the one I make the most often…
If you don’t love mushy or soggy oatmeal, give baked oatmeal a try! With wholesome ingredients- like heart-healthy oats and maple syrup, breakfast can be sweet and delicious! Then, by adding a few ingredients, we can even create a healthy breakfast that feels like dessert! I typically prepare a big batch on Sunday. Then, breakfast is ready for the week.
Ingredients in Peanut Butter Baked Oatmeal Muffins
Butter or Coconut Oil
Applesauce
Brown Sugar
Peanut Butter
Maple Syrup
Vanilla
Eggs
Baking Powder
Milk (can use dairy-free)
Flour
Old-Fashioned or Rolled Oats
Optional: Protein Powder
Optional: Mini Chocolate Chips
BAKED OATMEAL TIPS
There are so many possible flavor combinations! Add some chopped peanuts, pecans, almonds, cream cheese, or jelly.
Adding a bit of oil (coconut, vegetable, or butter) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
Peanut butter baked oatmeal muffins are gluten free, healthy, filling, and full of creamy protein! Make ahead for an easy, grab-and-go breakfast or snack!
Prep:
10
min
cook:
30
min
total:
40
min
Author:
Ingredients
2 Tbsp. coconut oil, melted (or butter)
1/2 c. applesauce or yogurt
1/4 c. brown sugar
2 Tbsp. maple syrup
6 Tbsp. peanut butter, softened
1 tsp. vanilla
2 eggs
1/2 c. oat flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk (can use dairy free)
2 c. old-fashioned or rolled oats
1/4 - 1/3 c. mini chocolate chips
Instructions
Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, and maple syrup. Microwave the peanut butter for 10-15 seconds before adding to the mixture. Next, whisk in the vanilla, eggs, flour, baking powder, and salt. Carefully stir in the milk. Then, stir in the oats and mini chocolate chips.
Pour oat mixture into a greased 9x13 baking dish or 12-14 lined muffin cups. Bake for 30-35 minutes. Store leftovers in the fridge.
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