breakfast peanut butter chocolate chip oatmeal cakes

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.