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.

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.

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

Be warned, this does not look like a "batter" as the rolled oats don't soak up the liquid right away--as you would expect--but they are tasty. I let the mixture sit for about 5 minutes and think it helped in scooping it into the tin. I love chocolate, but the chips were a bit distracting and not really breakfast-y. I will make them again, but I might try a teaspoon of jam dropped in with the peanut butter and leave out the chocolate chips.

This is a very nice and healthy recipe

These look amazing and I can't wait to try them. Love that they use natural peanut butter as most recipes do not. Do you recommend quick 1- minute oats or slow cook oats? Or steel cut? Thank you!