Peanut Butter Cup Vegan Baked Oats
These peanut butter cup vegan baked oats are sweet, chocolatey and so simple to make! They take just 10 minutes of prep time and are high in protein and fiber! These baked oats are perfect for a healthy breakfast meal prep or as a snack to eat throughout the week!
Other recipes you’ll love:
Carrot Cake Baked Oatmeal with High Protein Icing
Snickers Baked Oatmeal with Peanut Butter Icing
Peanut Butter and Jelly Baked Oatmeal
Why you’ll love these vegan baked oats
- They take less than 10 minutes of prep time!
- They are made in a blender!
- You can use them for meal prep!
- You will feel like you are eating dessert!
- They are high in protein and fiber!
- They leave you feeling full for hours!
How to make your peanut butter cup vegan baked oats
First grab a blender and make your batter. These vegan blended baked oats are so simple to make and use minimal dishes! Just blend the batter until smooth, then set aside.
Next, mix your powdered peanut butter! use about 2 parts of powdered peanut butter to 1 part water. Mix until the powder and water come together and become a nut-butter-like consistency!
Now divide your batter into your greased muffin tins! Pour your batter into the tins about halfway then add in 1.5 tablespoons of peanut butter. Top with some more batter to cover the peanut butter then add some chocolate chips and flakey salt on top!
Bake your muffins at 350f for 15 minutes until a toothpick comes out clean then you are ready to enjoy!
Some tips from Steph
Make it nut free! You can make your vegan chocolate baked oats nut free by using a nut free butter such as sun butter or tahini! Also make sure to use a nut free plant milk!
Make it gluten free! This recipe is naturally gluten free but if you are very strict make sure to use gluten free certified oats.
Use any plant milk! I used almond milk for this recipe but you can use any other plant milk you’d like such as soy, hemp, oat and more!
Don’t use too much protein powder! These vegan protein baked oats are already packed with protein and it’s best not to add any more! When it comes to baking, the more protein powder you add the more gummy the texture becomes so it is best to not add more than 1/4 cup of protein!
Use regular peanut butter! If you do not have powdered peanut butter you can use an all natural peanut butter instead. It will work the exact same!
Storing your peanut butter cup vegan baked oats
The best thing about these easy vegan baked oats is that you can store the in the fridge for up to 5 days for a quick and easy breakfast or snack meal prep! Make sure to store them in an air tight container so they do not dry out!
Other recipes you’ll love
Carrot Cake Baked Oatmeal with High Protein Icing
Snickers Baked Oatmeal with Peanut Butter Icing
Peanut Butter and Jelly Baked Oatmeal
Healthy Vegan Blueberry Lemon Crumble
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Peanut Butter Cup Vegan Baked Oats
Ingredients
- 3 cups Oats
- ½ cup Chocolate Protein Powder
- ¼ cup Cacao Powder
- 2 tbsp Maple Syrup
- 1 tsp Baking Powder
- 1 Banana
- 2½ cups Almond Milk or other plant milk
- 1 cup Powdered Peanut Butter
- ½ cup Water
- 3 tbsp Vegan Chocolate Chips for topping
- Flakey Salt for topping
Instructions
- Grab a blender and add in all of the ingredients except for the powdered peanut butter and water. Blend until smooth.
- In a bowl mix together the water and powdered peanut butter until you reach a nut butter-like consistency.
- Pour your batter into a greased muffin tin halfway to the top then add in 1.5 tablespoons of the powdered peanut butter mix. Top with the rest of the batter and fill your tins 7/8's of the way to the top.
- Top with chocolate chips and flakey salt and bake at 350f for 30 minutes. You'll know they are done when a toothpick comes out clean!