Easy Peanut Butter Protein Oatmeal Cups

These peanut butter protein oatmeal cups are a simple, grab-and-go breakfast or snack that balances hearty oats, creamy peanut butter, and a boost of protein. They’re easy to customize, portable, and reheats well — perfect for busy mornings, post-workout refueling, or a mid-afternoon pick-me-up. If you’re looking for ways to add more protein across the day, see 10 easy ways to increase your protein intake for ideas that pair well with recipes like these.

Why these work

• Oats provide slow-burning carbs and fiber to keep you full.
• Peanut butter adds healthy fats, flavor, and a bit more protein.
• Protein powder or Greek yogurt boosts the protein content so each cup can be a mini-meal.
• Made in a muffin tin for portion control and convenience.

Ingredients (makes 12 cups)

• 2 cups rolled oats (gluten-free if needed)
• 1 cup natural creamy peanut butter
• 1/2 cup milk (dairy or plant-based)
• 1/2 cup vanilla or unflavored protein powder (whey, pea, or your choice)
• 1/4 cup maple syrup or honey (adjust to taste)
• 2 large eggs (or 1/2 cup mashed banana + 2 tbsp ground flax for vegan)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional mix-ins: 1/3 cup dark chocolate chips, 1/4 cup chopped nuts, 2 tbsp chia seeds, or 1/4 cup dried fruit

Directions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with liners.
2. In a large bowl, stir together oats, protein powder, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk peanut butter, milk, eggs (or banana/flax), and maple syrup until smooth.
4. Combine wet and dry ingredients until evenly moistened. Fold in any optional mix-ins. The batter should be thick but scoopable; add a splash more milk if too dry.
5. Divide batter evenly among the muffin cups (about 1/3 to 1/2 cup each). Smooth tops.
6. Bake 15–18 minutes, until edges are set and a toothpick comes out mostly clean. Allow to cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
7. Store in an airtight container in the fridge up to 5 days or freeze for up to 3 months. Reheat 20–30 seconds in the microwave.

Notes:

• For a no-bake alternative, press the batter into a lined pan and chill until firm (add 1–2 tbsp melted coconut oil to help set).
• Flavor swaps: swap almond butter for peanut butter, use chocolate protein powder, or add a tablespoon of cocoa powder for chocolate cups.
• If you want more plant-based options and ideas to build vegetarian meals around recipes like this, check out 8 easy vegetarian recipes.

Tips for best results

• Use room-temperature ingredients so the batter mixes smoothly.
• Measure protein powder correctly — scoops vary; too much can dry the batter, so adjust liquid as needed.
• Make a double batch and freeze individual cups for effortless breakfasts all week.
• If using honey and baking at higher temps, keep an eye on browning; cover with foil if they brown too quickly.

Nutrition (approximate per cup)

• Calories: 220–280 (varies with mix-ins and protein powder)
• Protein: 12–18 g
• Carbs: 20–25 g
• Fat: 10–14 g
  These are estimates — adjust based on exact ingredients and portion sizes.

Variations

• Chocolate Peanut Butter: Add 2 tbsp cocoa powder + chocolate chips.
• Banana Oat: Fold in 1/2 cup mashed banana and omit added sweetener if fruit is ripe.
• PB & Jelly: Swirl a teaspoon of your favorite jam into each cup before baking.
• Lower-Sugar: Use a sugar-free syrup or reduce sweetener and add vanilla extract and extra cinnamon for flavor.

Conclusion

For a quick no-bake take on this concept, see No-bake peanut butter oat cups for a recipe that skips the oven while delivering the same familiar flavors.