These Peanut Butter and Honey Oatmeal Muffins are great for a protein and fiber packed breakfast that can be made ahead of time. The recipe can be made in one bowl and only requires a handful of simple ingredients. Make these delicious baked oatmeal cups today and you’ll have a filling breakfast or snack on hand all day long!
Peanut Butter and Honey Oatmeal Muffins Ingredients
- Plant Based Milk – You can use any kind of milk you like. I’ve been loving the Silk Soy Milk that has 7 grams of protein per serving. Almond milk, coconut milk, oat milk or even dairy milk will work.
- Honey – I usually use maple syrup in my baked oatmeal recipes, but for this one I wanted to pair the classic flavors of peanut butter and honey, so I used honey. Pure maple syrup can be substituted though.
- Coconut Sugar – You can use coconut sugar, brown sugar or even granulated sugar.
- Peanut Butter – I like to use a creamy peanut butter that is only made with peanuts, no added sugar. You can also use almond butter or sunflower seed butter.
- Old Fashioned Oats – Oats are nutritious and a great way to start the day! Old fashioned oats are the best for this recipe, but you can experiment using quick cooking oats or steel cut oats if you like.
- Flaxseed – Flaxseed adds nutrition, as well as helping to bind all the ingredients together, like an egg would. You can repace the flax with an egg, if you like.
- Vanilla Extract, Cinnamon, Baking Soda, Salt
How To Make Peanut Butter Honey Baked Oatmeal Cups
- To a large bowl, add the milk, peanut butter, honey, coconut sugar, flax seed and vanilla extract Whisk everything together until combined, as much as you can.
- Add in the oats, baking powder, cinnamon and salt. Mix everything together until well combined. Let the batter sit for about 10 minutes, until oats have absorbed some of the liquid.
- Grease a muffin pan well and then use a 1/4 cup scoop to scoop the oatmeal batter into the muffin tin. A heaping 1/4 cup should use up all the batter when added to all 12 spots of the muffin in.
- Place oatmeal cups in the oven and bake for 30 – 35 minutes until firm to the touch and cooked through. Remove from the oven and allow to cool in the muffin pan for about 10 minutes, before transferring to a wire rack to cool completely. I like to enjoy with a spoonful of peanut butter and a drizzle of honey on top!
Baked Oatmeal Cup Recipe Frequently Asked Questions
- Are these baked oatmeal cups gluten free? Yes! Just make sure to use certified gluten free oats.
- Is this recipe vegan? Honey is not vegan, but you can instead use maple syrup or another vegan sweetener of choice.
- Can you make these ahead of time? Yes, you can make these oatmeal cups and store them in an airtight container in the refrigerator, or at room temp, and they should stay good for about 5 days.
- Are these freezer friendly? Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator or on the kitchen counter.
- Should I serve these warm or cold? I usually just eat them cold for breakfast, but you can definitely microwave to warm through.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!