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.
Photo: Sara Haas
Coat a 12-cup muffin tin with cooking spray.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
