Breakfast Peanut Butter-Chocolate Chip Oatmeal Cakes
These make-ahead-friendly breakfast oatmeal cakes feature a creamy peanut butter and chocolate center. Make them for easy grab-and-go breakfasts.
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- Prep time
- 20 min
- Cook time
- 46 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups old-fashioned rolled oats
- 1.5 cups low-fat milk
- 0.5 cup creamy natural peanut butter, divided
- 3 tablespoons packed light brown sugar
- 0.25 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.25 cup mini semisweet chocolate chips
Instructions
- 1
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- 2
Combine oats and milk in a large bowl; let sit for 20 minutes. Add milk, 1/4 cup peanut butter, brown sugar, applesauce, eggs, baking powder, vanilla and salt; stir to combine. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature. Additional reporting by Carrie Myers and Jan Valdez