Heads up, peanut butter lovers! These fantastic make-ahead oatmeal cups from The Domestic Geek on Youtube are a recipe you don’t want to miss out on. It’s so effortless to make, and you can store them in the fridge for up to five days – amazing, right? You can also have them whether as a breakfast or a snack. I prefer to munch on them over breakfast as they complete my day. I even brought some for my school and ate them during lunch break – they are that good. I’m sure your family will also love this recipe just as much as my family does. Watch the video below to learn the full recipe.
Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 2/3 cup unsweetened almond milk
- 1/2 cup smooth natural peanut butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Directions:
Step 1
Preheat your oven to 350 degrees F. Next, mash your bananas with a fork (or a potato masher) in a large bowl, then add two large eggs. Mix well until well combined. Add 1/2 cup of almond milk, 1/2 cup of peanut butter, 1/4 cup of maple syrup, and 1 tsp vanilla extract. Mix well, then add 2 cups of old-fashioned rolled oats, 2 tsp baking powder, and 1/4 tsp salt. Once all of these are mixed together, add 1/2 cup of semi-sweet chocolate chips and incorporate it into the batter.
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Step 2
Line your muffin tin with cupcake liners, then transfer the muffin batter into each muffin cup with an ice cream scooper. Top each with a couple more chocolate chips just before putting it into the oven (optional). Bake them in a preheated oven at 350 degrees F for about twenty to twenty-five. After baking, let them cool and store them in an airtight container, and put them in the fridge for up to five days.
Chocolate Peanut Butter Oatmeal Cups Recipe
