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.
EatingWell.com, August 2022
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Credit: Ali Redmond
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead:
Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.
Equipment:
Muffin tin with 12 (1/2-cup) cups
Nutrition Facts
Serving Size:
1 oatmeal cake Per Serving:
204 calories; protein 7g; carbohydrates 24g; dietary fiber 3g; sugars 8g; added sugar 4g; fat 9g; saturated fat 2g; mono fat 4g; poly fat 2g; cholesterol 33mg; vitamin a iu 106IU; vitamin d iu 22IU; folate 6mg; sodium 199mg; calcium 80mg; iron 1mg; magnesium 29mg; phosphorus 134mg; potassium 154mg; niacin equivalents 1mg; selenium 4mcg.