Breakfast Peanut Butter-Chocolate Chip Oatmeal Cakes

Ingredients

• 3 cups old-fashioned rolled oats
• 1 ½ cups low-fat milk
• ½ cup creamy natural peanut butter, divided
• 1/3 cup brown sugar
• ¼ cup unsweetened applesauce
• 2 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• ¼ cup mini semisweet dark chocolate chips

Preparation

1. preheat oven to 180°c. coat a 12-cup muffin tin with cooking spray.
2. combine oats and milk in a large bowl; let sit for 20 minutes. add milk, 1/4 cup peanut butter, brown sugar, applesauce, eggs, baking powder, vanilla and salt; stir to combine.
3. fill each muffin cup with 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each.
4. 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.