breakfast peanut butter chocolate chip oatmeal cakes
Recipes
Pancake
Breakfast Peanut Butter Chocolate Chip Oatmeal Cakes
Peanut butter is the star ingredient in these oatmeal cakes, providing not only flavor, but a boost of plant-based protein too. Hiding a bit in the center of each muffin is a fun way to ensure that peanut butter makes it into every bite.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 ½ cups low-fat milk
- ½ cup creamy natural peanut butter, divided
- 1/3 cup packed light brown sugar
- ¼ cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup mini semisweet chocolate chips
Directions
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- 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.
