Peanut Butter and Honey Oatmeal Muffins

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 is 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 week!

Peanut Butter and Honey Oatmeal Muffins Ingredients

• Plant-Based Milk – You can use any kind of milk you like. I’ve loved the Silk Soy Milk, which has 7 grams of protein per serving. Almond, coconut, oat, 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.
• Coconut Sugar – You can use coconut, brown, or granulated sugar.
• Peanut Butter – I like to use creamy peanut butter made from peanuts alone, 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 and helps bind all the ingredients together, like an egg. You can replace the flax with an egg if you like.
• Vanilla Extract, Cinnamon, Baking Soda, Salt

How To Make Peanut Butter Honey Baked Oatmeal Cups

1. Add the milk, peanut butter, honey, coconut sugar, flax seed, and vanilla extract to a large bowl. Whisk everything together until combined, as much as possible.
2. Add the oats, baking powder, cinnamon, and salt. Mix everything together until well combined. Let the batter sit for about 10 minutes until the oats absorb some liquid.
3. Grease a muffin pan well, and then use a 1/4 cup scoop to scoop the oatmeal batter into the muffin tin. When added to all 12 spots of the muffin tin, a heaping 1/4 cup should use up all the batter.
4. 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 them 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 use maple syrup or another vegan sweetener.
• 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 temperature. They should stay good for about five days.
• Are these freezer-friendly? Yes, you can freeze them in an airtight container for up to 3 months and then thaw them in the refrigerator or on the kitchen counter.
• Should I serve these warm or cold? I usually eat them cold for breakfast, but you can definitely microwave them to warm them through.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

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Peanut Butter and Honey Oatmeal Muffins

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• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

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!

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Ingredients

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• 2 1/3 cup plant based milk
• 1/3 cup honey
• 2 teaspoons vanilla extract
• 1/2 cup creamy peanut butter
• 1 tablespoon ground flaxseed
• 1/3 cup coconut sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 cups old fashioned oats

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Instructions

1. Pre-heat oven to 350 degrees F.  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.
2. 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.
3. 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.
4. 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!

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Breakfast
• Method: Oven
• Cuisine: American