These oatmeal cups are chock full of all the good stuff to fuel your mornings up right and also leave your taste buds satisfied. Bananas + Oats + Peanut Butter + Cocoa leave these the chunkiest of the monkiest.
The OG oatmeal cups have been around for almost 2 years and while they still are a solid breakfast option – it was time to upgrade them. And lemme tell you, these are an upgrade. You’ve gotta try them.
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A few criteria for breakfasts in our house: fast, filling, and deeeeelicious. We’re huge fans of grabbing and going for breakfast and I know many of you are too. Whip these up on the weekend and grab a couple as you run out the door with a glass of milk or Greek yogurt or a hard boiled egg.
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Store these guys in the refrigerator or the freezer until you’re ready to enjoy. Toss them in the microwave for a moment to warm them up and melt those chocolate chips we tossed on top. You won’t regret it!
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And does anyone remember that Ben and Jerry’s ice cream flavor Chunky Monkey?! Hope they don’t mind I borrowed their name. They used walnuts. But I wanted peanuts, so there’s that.
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Chunky Monkey Oatmeal Cups
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/3 cup peanut butter
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 3/4 cups old fashioned oats
- 2 cups of your favorite milk or milk alternative
- 1/4 tsp salt
Topping
- 1/3 cup chocolate chips
- 1/3 cup peanuts crushed
Instructions
- Preheat oven to 350 degrees. Grease 16 muffin cups. Grease well or they will stick!
- In a medium bowl, mash the bananas with a fork. Add eggs. Mix well with fork until well combined.
- Add peanut butter, cocoa powder, and vanilla. Continue to mix well.
- Grab a spoon and mix in remaining ingredients - oats, milk and salt. Stir carefully until combined. Allow to sit for 5 - 10 minutes so the oats can absorb a little liquid.
- Top each muffin with chocolate chips & crushed peanuts.
- Bake for 25 - 30 minutes for 16 cups.
- Remove from oven when center is firm to the touch. Allow to cool slightly before removing from tins. Run a knife around the edges to loosen before removing. Allow to cool on a baking rack.
- Store in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Notes
- If you want to increase the protein, use cow's milk or a higher protein nondairy milk such as Ripple or soy milk. The nutrition stats below are based on unsweetened almond milk.
- You can sub in quick oats or gluten free oats, if needed.
- These would also be pretty fantastic with almond butter and almonds instead of peanut butter and peanuts.
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