Chocolate Peanut Butter Baked Oatmeal Cups with protein

Chocolate Peanut Butter Baked Oatmeal Cups with protein and peanut butter drizzle

4 from 2 reviews

Protein-packed Chocolate Peanut Butter Baked Oatmeal Cups. Perfect for on-the-go breakfast and snacking! Gluten-free and 13 grams of protein.


  • 3 cups rolled oats (gluten-free)
  • 4 scoops Vital Proteins Collagen Whey Cocoa* (20g each scoop)
  • 2 TBS cacao powder (or unsweetened cocoa)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup natural peanut butter** (crunchy or creamy)
  • 1/4 cup honey
  • 2 TBS oil (I used avocado, but melted and *cooled* coconut oil works too)
  • 1/2 cup plain Greek yogurt*** (I used non-fat)
  • 2 large eggs
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350F. Grease 12-cup muffin pan, set aside.
  2. In a large bowl combine oats, collagen whey protein powder, baking powder, and salt. Set aside.
  3. In a medium bowl combine peanut butter, honey and oil until well combined. Add in greek yogurt and eggs, stirring gently until combined. Add in milk, stir again until combined.
  4. Add bowl of wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, then fold in mini chocolate chips. Batter will be thick and wet.
  5. Evenly distribute batter into greased muffin cups, filling to top. Bake for 15-18 minutes, until middle is set. Allow oatmeal cups to cool in pan before transferring to wire rack to cool completely.
  6. Store oatmeal cups in airtight container at room temperature up to 5 days. May store in fridge or freezer for longer periods of time.


*I did not test this with plant-based protein. If you try, let me know! **Can sub other natural nut/seed butters ***Could probably sub a dairy-free yogurt alternative, but I did not test this myself. If you try, let me know πŸ˜€ recipe adapted from here


Keywords: Chocolate Peanut Butter Baked Oatmeal Cups, Baked Oatmeal Cups with Peanut Butter, Healthy Baked Oatmeal Cups