This smoothie is basic AF but you have to start somewhere! One of the biggest things I see when I look at my student’s 3 day food recall is the immense amount of sugar overload from Naked Juices, Acai Bowls, or loaded fruit smoothies. The nutrients in those items might be great but if you don’t have some fiber, protein, and fat to even you out, your blood sugar isn’t going to be very happy with you.

You might even be consuming all your fruit for the day in a smoothie and for some that might be great but me? I like to chew most of my food and smoothies are for emergencies or fast nutrition after a workout or for a quick breakfast on the go.

My favorite seed addition is chia and here’s why… omega 3 (anti-inflammatory) fatty acids, fiber, and protein! There are also quite a few micronutrients such as calcium, manganese, magnesium, and phosphorus in there too!

This smoothie is also loaded with antioxidant rich berries, a loaded cup of spinach, and some plant protein and other superfoods while being on the moderate sugar level.

Heres what you need!

Oatmeal is a staple in the breakfast world but who says you need to eat it plain and simple?! This recipe came from my need of having something sweet to snack on or cap off my lunch with that still has some nutrition to it! These baby cups are so so good and can be prepped ahead for the week and frozen and then reheated in the microwave. The best way I found to eat them is heated up for about 30 seconds or till the chocolate is gooey and then slathered with some nut butter. They also rock in a breakfast bowl of about 3-4 mini cups plus some Siggis yogurt and some fresh berries! If you are a chocolate lover- these are going to make you very happy come breakfast time!

This recipe has healthy fat, cacao a superfood, whole grain oats filled with fiber, and chocolate for the soul! Enjoy!

Print Recipe

Baked Chocolate Peanut Butter Oatmeal Cups

A breakfast twist on classic oatmeal for the chocolate lover in all of us!

Prep Time

10 Minutes

Cook Time

25 Minutes

Passive Time

15 Minutes

Servings

Mini Cups

Ingredients

• 3 Cups Rolled Oats I used Bobs Redmill
• 2 3/4 Cups Liquid (Unsweetened Almond Milk/Regular Milk/Water) I used 1 Cup Almond Milk + 1 and 3/4 Cups Water
• 2 Tablespoon Chia Seeds + 4 Tablespoon Hot Water This is a "Chia Egg" and it congeals the mixture
• 4 Tablespoon Natural Peanut Butter Only Peanut Butter (and salt if desired) on the label
• 6 Tablespoon Coconut Sugar
• 1/4 Cup Cacao Powder
• 3 Tablespoon Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4-1/2 Cup Dark Chocolate Chips This depends on how chocolaty you want it!
• 1/4 Teaspoon Himalayan Pink Sea Salt

Prep Time 10 Minutes Cook Time 25 Minutes Passive Time 15 Minutes Servings Mini Cups Ingredients 3 Cups Rolled Oats I used Bobs Redmill 2 3/4 Cups Liquid (Unsweetened Almond Milk/Regular Milk/Water) I used 1 Cup Almond Milk + 1 and 3/4 Cups Water 2 Tablespoon Chia Seeds + 4 Tablespoon Hot Water This is a "Chia Egg" and it congeals the mixture 4 Tablespoon Natural Peanut Butter Only Peanut Butter (and salt if desired) on the label 6 Tablespoon Coconut Sugar 1/4 Cup Cacao Powder 3 Tablespoon Cocoa Powder 1 teaspoon Baking Powder 1/4-1/2 Cup Dark Chocolate Chips This depends on how chocolaty you want it! 1/4 Teaspoon Himalayan Pink Sea Salt

Instructions

1. Combine chia seeds and hot water in a small bowl and let it congeal while preparing the rest of the ingredients. Blend the oats in a blender or food processor till smooth.
2. Transfer oat flour to a bowl and add the Cacao and Cocoa powder, salt, baking powder and coconut sugar. Combine well
3. Add the liquid mixture to the dry ingredients, add the peanut butter, add the chia egg once it looks combined, the stir with a whisk till almost all the lumps are gone. Add in as many chocolate chips as desired- combine well.
4. Set the bowl aside for about 10 minutes to let the oats soak up some of the liquid so scooping will be easier.
5. Lightly spray your mini muffin tin and line the cups if you would like. Scoop the mixture almost to the top of the wells making sure to get some chocolate chips in each scoop (they sink!).
6. Place in the oven for 25 minutes or till hardened on top and they will have separated slightly from the sides of the tin.
7. Cool for a little and then flip the pan to pop them out and top with all the Peanut Butter and more chocolate chips if desired!

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