These peanut butter chocolate chip baked oatmeal muffins are the perfect size for a grab and go breakfast! Filling and delicious, even your kids will be requesting this recipe!
These little individual serving breakfasts are going to be a lifesaver for you on busy school mornings!
Not only will it require almost minimal effort on your part, but your kids won’t complain, you won’t have a mess to clean up and you’ll know you’re giving your kids something filling to eat till they hit lunchtime.
These combine everyone’s favorite flavor combination, chocolate and peanut butter, in a convenient and healthy way!
How to Make Baked Oatmeal
- brown sugar
- baking powder
- eggs, beaten
- butter, melted
- peanut butter
- chocolate chips
In a large bowl, stir together the oats, brown sugar, baking powder and salt.
Then add the milk, beaten eggs, melted butter and peanut butter. Stir really well until it’s completely combined.
Then fold in your chocolate chips, pour into a greased muffin tins and bake!
That is it!! It really is that simple and easy and soon you’ll be making them weekly!
They’re addictive once you start trying different flavors!
Tips to Making Baked Oatmeal:
- For this recipe, you can use creamy or chunky peanut butter. I used creamy but it’s totally up to you.
- You can adjust the amount of peanut butter a little too depending on how strong you want the flavor to be. I suggest 2/3 cup but you could go down to 1/2 cup or even up to 3/4 cup.
- I have a sweet tooth and I know! Feel free to decrease the amount of sugar a little if you don’t want yours quite as sweet.
- A large ice cream scoop is the perfect size to distribute the batter between the muffin cavities. You’ll get nice, even-sized results then.
- You can also play around with the amount of chocolate chips. Again… sweet tooth here! So I go with a full cup. I don’t really think it needs anymore than that, but you could easily use less. You could also use mini chocolate chips so that they’re spread out in the batter more.
- Baked oatmeal is naturally easy to freeze but having these already be in individual portion sizes, makes it even easier! After they’re completely cool, just wrap each one individually in plastic wrap, place in a freezer bag and freeze. When you’re ready to eat them, place in refrigerator the night before to thaw.
- I prefer eating baked oatmeal warm but you could definitely eat it cold if that’s what you like. I just pop it in the microwave for 30-45 seconds and then I either eat it like a muffin as I’m heading out the door or I put it in a bowl and pour a little milk over it.
- These are also delicious served warm with a little honey drizzled over them. That’s my husband’s favorite way to enjoy them.
- These should be stored in the refrigerator until you’re ready to eat them.
Peanut Butter Chocolate Chip Baked Oatmeal
- 3 cups Oats regular or quick oats
- 3/4 cup Brown Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 4 Tbsp. Butter melted
- 2 Eggs beaten
- 1.5 cup Milk
- 2/3 cup Peanut Butter
- 1 cup Chocolate Chips
- Preheat the oven to 350 degrees. Generously grease a 12-cavity muffin tin. Set aside.
- In a large bowl, add oats, brown sugar, baking powder and salt. Stir well to combine.
- Add butter, eggs, milk and peanut butter. Stir well to completely combine.
- Fold in chocolate chips. Pour batter into prepared muffin tin.
- Bake for 25-30 minutes or until center is set.
- I do not recommend using paper lines in the muffin tin as the baked oatmeal will stick to it.
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