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Bananas, chocolate and peanut butter are a winning combination in these fun, satisfying oatmeal cakes. Peanut butter adds a boost of protein while oats provide fiber. Enjoy these oatmeal cakes for breakfast or a hearty snack.

EatingWell.com, December 2022


Credit: Sara Haas

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, brown sugar, bananas, eggs, cocoa, baking powder, vanilla and salt in a large bowl. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then divide peanut butter and 2 tablespoons chocolate chips among the muffin cups. Cover with the remaining batter and press down slightly. Top with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. 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
188 calories; protein 6g; carbohydrates 28g; dietary fiber 3g; sugars 11g; added sugar 6g; fat 7g; saturated fat 2g; mono fat 3g; poly fat 2g; cholesterol 32mg; vitamin a iu 107IU; vitamin c 2mg; vitamin d iu 19IU; folate 10mg; sodium 180mg; calcium 76mg; iron 1mg; magnesium 38mg; phosphorus 140mg; potassium 229mg; niacin equivalents 1mg; selenium 4mcg.