Peanut Butter Chocolate Breakfast Cups

Super easy and super tasty chocolate oat cupcakes filled with a generous spoonful of peanut butter for a simple, quick and easy breakfast which is also perfect to grab on-the-go!

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When my partner says to me and the weekend “so what’s for breakfast today”, my normal response is usually along the lines of “it’ll involve something with peanut butter or chocolate or maybe both”. For me weekends are my time to create something different from my standard weekday breakfast which is usually a protein overnight oat smoothie topped with fruits and granola, and don’t get me wrong I do enjoy it but I also enjoy something a little more tasty and warm, hence these peanut butter filled cocoa oat cups, which are perfect as they have my two favourite ingredients and a sneaky extra bit of peanut butter as I filled the cups with an extra spoonful of peanut butter and you could also add a couple of chocolate chips in there too which would melt in the oven…mmm!

Breakfast for me almost always involves some kind of oats as they’re filling, nutritious and set you up for the day. I do believe breakfast is the best meal of the day and should never be skipped and I personally need that morning meal to get me through. I’ve recently picked up different types of oats include Rye oat flakes which I love to use in my morning smoothie as they’re feel a little more substantial and also a 5-grain mix of oats. Though for this recipe I used my usual oats as you cannot go wrong but I shall be trying some recipes with other oats in the future.

These cups are pretty easy to prepare and you will probably have the ingredients in your cupboards already. They are vegan friendly, refined sugar free and can be gluten-free if using friendly oats. The combination of peanut butter and cocoa is a match made in heaven plus the sweet addition of mashed banana for natural sweetness and to combine the ingredients plus maple syrup and coconut these are perfect, and would also make an ideal snack or breakfast on-the-go.

How To:

You will need just two mixing bowls so combine your dry ingredients in one bowl first and then combine your wet ingredients in a separate bowl and add this to the dry ingredients. Take a heaping spoonful of the mixture depending on the size you want them and shape them with your hands into cup shapes which could also be done using moulds if you’d find this easier. Once you have shaped all of the mixture, place them on your lined baking tray and bake in the oven for approximately 15 minutes before then adding a small spoonful of peanut butter and an optional spoonful of chocolate chips, then place back in the oven for 5-10 minutes. Once down, remove from the oven and let cool slightly. Be careful not to overcook these they could easily be ruined with too much crunch.

Serve these cups warm and served with fresh berries, your favourite yogurt and a drizzle of chocolate sauce.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Peanut Butter Filled Chocolate Breakfast Cups
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: breakfast
Serves: Serves 8
  • 200g rolled oats
  • 1tbsp cocoa powder
  • 1tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 flax egg
  • 1 very ripe mashed banana
  • 30ml maple syrup
  • 1 tsp vanilla
  • 1tbsp drippy peanut butter
  • 50g desiccated coconut
  • Extra peanut butter for filling
  1. Preheat oven to 180C/350F/Gas Mark 4. Line a baking tray with parchment paper.
  2. Combine all dry ingredients in a large bowl and combine all wet ingredients in a separate bowl.
  3. And the wet ingredients to the dry ingredients.
  4. Take a large spoonful of the mixture at a time and shape into cup shapes or use cupcake moulds. Bake for 15-20 minutes and then add a tsp of peanut butter to each cup and return to the oven for 5 minutes.
  5. Remove from the oven and let cool for 10 minutes before serving.

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