Chocolate chips, peanut butter, and banana: The combination of the three is both amazingly delicious and easy on the taste buds — the stuff of children’s food. These oatmeal peanut butter cups from the blog Eat Real Healthy Food are easy to pull together and hearty. Part peanut butter cup, part oatmeal banana muffin, these oatmeal peanut butter cups are muffin-sized and taste amazing. They can be a slightly healthier dessert or an indulgent breakfast, depending on your mood. And you probably have all of the ingredients right now, if you’re doing things right.
These oatmeal peanut butter cups are best served warm, so that the chocolate chips are melted and gooey (it’s hard to write that statement and not salivate). Another bonus is that these guys can be thrown in the freezer and reheated in the microwave (or oven), so you can keep them for longer. And let me tell you, recalling a week later that you still have a few hidden in the freezer is one of the best surprises you can give yourself. It’s the little things in life, right?
Oatmeal Peanut Butter Cups (Adapted from Eat Real Healthy Food)
Ingredients (makes about a dozen cups):
- 2 1/2 cups rolled oats
- 1/4 cup sugar
- 1/2 tsp sea salt
- 2/3 cup chocolate chips (you can add more or less if you prefer)
- 1 1/4 tsp vanilla extract
- 1 1/4 cup mashed banana
- 1 1/4 cup milk (I used almond milk, but whatever you prefer is fine)
- 1/2 cup and 2 Tbsp peanut butter (if it’s been in the fridge, heat it up to room temperature first)
Preheat the oven to 375 degrees F.
Mix all dry ingredients (oats, sugar, sea salt, chocolate chips) in a large bowl.
Mix all wet ingredients (vanilla, banana, milk, peanut butter) in a separate bowl.
Add wet to dry ingredients and mix well.
Line a muffin/cupcake tray with liners, and pour in the batter so that they are almost filled up (see photos below for help).
Bake for 18 to 2 minutes, then broil for 2 minutes.