Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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


Read the full recipe after the video.

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

  • Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl. 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.

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.


Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 oatmeal cake
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.