Save A wholesome, grab-and-go breakfast featuring creamy peanut butter, oats, honey, and a colorful mix of dried fruits and nuts—perfect for fueling busy mornings.
When school started last fall, I whipped up a batch of these Peanut Butter Trail Mix Breakfast Cups for the first week. They kept everyone energized and made mornings so much easier.
Ingredients
- Rolled oats: 1 1/2 cups, provides hearty base
- Ground flaxseed: 1/4 cup, adds fiber and nutrition
- Salt: 1/4 teaspoon, balances flavors
- Creamy peanut butter: 3/4 cup, for binding and taste
- Honey: 1/4 cup, sweetens and helps mixture stick
- Vanilla extract: 1 teaspoon, boosts flavor
- Mini chocolate chips: 1/3 cup, for a touch of sweetness
- Dried cranberries: 1/3 cup, brings chewy texture
- Chopped almonds: 1/3 cup, adds crunch
- Pumpkin seeds: 1/4 cup, for extra nutrition
- Sunflower seeds: 1/4 cup, brings nutty flavor
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Base:
- In a large bowl, combine rolled oats, ground flaxseed, and salt.
- Warm Binder:
- In a small saucepan over low heat, stir together peanut butter, honey, and vanilla extract until smooth and warmed through.
- Combine Mixes:
- Pour the peanut butter mixture over the oat mixture and stir until well combined.
- Shape Cups:
- Divide the mixture evenly among the muffin cups. Using the back of a spoon, press firmly into the bottom and up the sides to form cups.
- Prepare Topping:
- In a separate bowl, mix together chocolate chips, cranberries, almonds, pumpkin seeds, and sunflower seeds.
- Add Topping:
- Spoon the trail mix topping into each cup, gently pressing to adhere.
- Bake:
- Bake for 12–15 minutes, until just set and lightly golden.
- Cool:
- Allow cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store:
- Store in an airtight container at room temperature for up to 4 days.
Save I remember making these for my kids on our last camping trip. Everyone loved having a quick, nourishing breakfast before setting off on a hike.
Required Tools
12-cup muffin tin, mixing bowls, small saucepan, measuring cups and spoons, spoon or spatula, wire rack
Allergen Information
Contains peanuts and tree nuts (almonds). Chocolate chips may include milk. Always verify package statements if allergies are a concern.
Nutritional Information (per cup)
Calories: 210, Total Fat: 12 g, Carbohydrates: 22 g, Protein: 6 g
Save Enjoy these nutritious, satisfying cups with your morning coffee or as a mid-day snack break.