Indulgent Peanut Butter Cup Baked Oats. Think fudgy chocolate cake stuffed with peanut butter and salted dark chocolate, all topped with a sprinkle of flaky salt! And get this, there is NO REFINED SUGAR, no added oils and it’s packed with nutrients! Sounds like a dream right?
Why These Baked Oats are Amazing
These Pb Cup Baked oats is so good and the perfect way to satisfy your sweet tooth for breakfast. Or, you can quickly whip it up for an easy after-dinner treat – although it’s so healthy it’s not even a treat!
This baked oatmeal recipe requires just a few pantry staple ingredients that I’m sure you already have. Like rolled oats, cocoa powder, plant milk, baking powder and vinegar!
Plus, the filling is already made for you. As long as you’ve got peanut butter (I’ll give substitutions for those of you who are nut free) and chocolate you’re good to go! Super simple ingredients for a super indulgent dessert…or breakfast!
How to Make these Peanut Butter Cup Baked Oats
- Begin by preheating the oven to 350 degrees Fahrenheit (180C) and grease a mini ramekin with cooking spray. I usually use a mini ramekin that is about 3.5″w x 1.5″h. I highly recommend if you have a taller ramekin to bake the oats longer, as it will take longer for the heat distribute. If you have a shorter and larger ramekin reduce the baked time by 10 minutes to ensure it doesn’t overcook!
- Next, grind your rolled oats into a fine flour. I do this using a spice grinder, but you can also pop the oats into a blender or NutriBullet. Additionally, if you have oat flour, you can also use that as well.
- Add the ground oats into a bowl along with the cocoa powder, baking powder, baking soda and salt. Mix everything together well.
- Pour in the cashew milk, date syrup and vanilla extract. Whisk the batter together. It should be on the thicker side, closer to a fudgy brownie batter.
- Pour the batter into the prepared ramekin. Place the chocolate and scoop of peanut butter in the middle and cover with the batter. Bake the oats for 20-25 minutes. Sprinkle with flaky salt and enjoy.
Tips for Fluffy Peanut Butter Cup Baked Oats
- You can double or even triple the recipe if you want to meal prep for the week.
- What type of ramekin do I use? I used a mini ceramic ramekin from William Sonoma. However, any oven safe ceramic will work.
- Can you make this in microwave? I personally have never tried microwaving my baked oats, but it should definitely work. I would microwave the oats for about 2-3 minutes until puffed and the top starts to crack. A toothpick inserted inside should come out clean!
- Can I use Oat flour instead? Essentially, when you blend the rolled oats, you are making oat flour. So you should definitely be able to use oat flour instead. The amount might differ slightly, as rolled oats have more volume then oat flour, so you will have to adjust the liquid amount, decreasing it slightly!
Looking For More Baked Oats Recipes?
Check out these top three baked oatmeal recipes that taste just like an indulgent dessert…I promise, they’re still SO healthy!
Made This Recipe?
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Peanut Butter Cup Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 person 1x
- Category: Breakfast
- Cuisine: American
Description
Think fluffy and fudgy brownie oatmeal stuffed with peanut butter and melty chocolate. And get this, there is no added oils, no refined sugar and it's packed with nturients!
Ingredients
- ½ cup Rolled oats, ground into a fine flour ((or just use the same amount of oat flour))
- 1 heaping tbsp Cocoa powder
- ½ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ tsp Salt
- ½ cup Cashew milk ((sub with any plant milk))
- 1 tbsp Date syrup ((sub with 5–6 drops of liquid stevia))
- ½ tsp Vanilla extract
- 1 heaping tbsp Peanut butter ((sub with sunflower butter for a nut-free option) )
- 2 tbsp Dark chocolate chips ((I love using Hu Chocolate chips))
Instructions
- Begin by preheating the oven to 350° degrees Fahrenheit (180°C) and grease a mini ramekin with cooking spray.
- Next, grind your rolled oats into a fine flour. Add the ground oats into a bowl along with cocoa powder, baking powder, baking soda and salt. Mix everything together well.
- Pour in the cashew milk, date syrup and vanilla extract. Mix until a thick batter forms. Next, dollop in the peanut butter and pour in the chocolate chips. Fold the batter gently until the peanut butter is just swirled through.
- Add the batter into your prepared ramekin and bake in the oven for 20-25 minutes. Sprinkle with flaky salt and a drizzle of extra date syrup.
Notes
*Feel free to add in a scoop of vanilla or chocolate protein powder for an extra protein-packed breakfast.
Macronutrients for this recipe: 358 kcal – F15g, C33g, P18g
Hi, I tried this and the texture was perfect. However since I didn’t have protein powder – I added additional oats. However, because I didn’t add additional sweetener it was not sweet (at all). And I feel do you think the baking powder or/and baking soda can be reduced? There was this overpowering taste of baking powder/baking soda.
Hi Sabrina,
So Sorry to hear that! I just added it to the. notes, but since protein powders are sweetened, that is where the sweetener comes from. So next time I would just add in some stevia drops or coconut sugar. Also YES, you could totally reduce the amount of baking soda and baking powder. I’ve made it so many times with the amount in the ingredients and haven’t noticed that taste, so maybe it’s just the brand you used! Let me know if you have any other questions 🙂
I was wondering if it’s 1/2 cup rolled oats that you then grind, or is it 1/2 cup once ground into oat flour?
Hi Leesa! It’s 1/2 cup of rolled oats that should be ground. I’ll clarify this in the notes of the recipe. So excited for you to make these. 🫶🏼