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Peanut Butter Cup Baked Oats Recipe
Ash Tyrrell

Peanut Butter Cup Baked Oats Recipe

I started making this peanut butter cup baked oatmeal on mornings when I wanted something that felt like dessert but still counted as breakfast. Honestly, the first time I pulled it out of the oven and saw that molten peanut butter center, I knew I'd be making it on repeat.
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Prep Time 5 minutes
Cook Time 22 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • ⅓ cup rolled oats ground into a fine flour — this becomes your batter base, so blend it well for a smooth texture
  • ½ teaspoon baking powder — gives the oats lift since there's no egg doing that work here
  • 1 tablespoon cocoa powder — adds that fudgy chocolate-cake flavor without needing melted chocolate
  • pinch of salt — balances the sweetness and makes the peanut butter flavor stand out
  • ⅓ cup milk of choice — thins the batter so it bakes evenly instead of turning dense
  • 1 tablespoon maple syrup — keeps this naturally sweetened with zero refined sugar
  • ½ teaspoon vanilla extract — adds warmth and rounds out the chocolate flavor nicely
  • 1 to 2 tablespoons peanut butter for the center — use a well-stirred, drippy kind so it melts easily in the middle
  • 1 tablespoon dark chocolate chunks for the center — go for at least 70% cacao for that rich, not-too-sweet bite
  • flaky sea salt for topping — the finishing touch that makes every bite taste more balanced

Method
 

  1. Preheat your oven to 350°F and lightly grease your mini ramekin with a bit of cooking spray or oil. This step keeps your baked oats from sticking once they're done and ready to be scooped out or served straight from the dish.
  2. Add your rolled oats to a spice grinder or blender and pulse until they turn into a fine, flour-like texture. If you already have oat flour on hand, you can skip this step entirely and use that instead.
  3. In a mixing bowl, whisk together the oat flour, baking powder, cocoa powder, and salt. Then pour in the milk, maple syrup, and vanilla extract, stirring until you get a smooth, thick batter with no lumps.
  4. Pour about two-thirds of the batter into your prepared ramekin. Spoon the peanut butter and chocolate chunks right into the center, then cover with the remaining batter so the filling is tucked inside.
  5. Bake for 20 to 25 minutes, until the top looks set and a toothpick inserted near the edge comes out clean. Let it cool for a couple of minutes, then finish with a sprinkle of flaky sea salt before digging in.

Notes

  • I always use a taller ramekin when I want a more cake-like rise, and I add a few extra minutes of bake time to make up for it.
  • I let my peanut butter sit at room temperature before scooping it, since cold peanut butter doesn't melt into the center as nicely.
  • I double the recipe on Sundays and bake two ramekins side by side so I have breakfast ready for the next day too.
  • I keep a bag of pre-ground oat flour in my pantry now, which saves me a step every single time I want to make this.
  • I always taste my batter before baking to check the sweetness, since maple syrup brands vary quite a bit in intensity.