Vegan Peanut Butter and Oat Mini Loaves
These mini peanut butter and oat loaves are chewy, soft, crunchy on the top, and delicious! They are perfect for breakfast or dessert with a glass of cold almond milk.
If you have not noticed yet, I am a HUGE fan of peanut butter! I love making recipes with it, putting it in my oatmeal, smearing it on my pancakes, I can even eat it straight out of the jar! It’s so delicious and packed with protein that it's so hard for me to resist.
I am obsessed with how this recipe came out! The texture of these loaves is so soft and moist, similar to a pound cake. The quick cook oats help to give it that soft texture since they melt into the batter.
I initially wanted to make Peanut Butter bars in a rectangle pan, but after trying this recipe in a mini loaf pan, I loved the end result.
This recipe is so simple to make and especially perfect for kids! As always, I included pictures with step-by-step instructions on how I achieved these yummy mini loaves.
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Step-by-step instructions
1. Preheat the oven to 350 degrees and grease a mini loaf pan. In a small bowl mix the flour, oats, baking powder, and baking soda. Set aside.
2. In a separate bowl whisk together the warm butter and peanut butter until creamy.
3. Add the sugar, vanilla, vinegar, and mix well. Slowly add the milk and continue whisking until you have a smooth mixture.
4. Incorporate the dry ingredients and fold with a spatula until just combined (don’t overmix).
5. Divide the mixture into the loaf pan filling each half of the way.
6. Sprinkle with the peanuts and oats on top. Bake until golden for 25 –30 minutes.
What pan did I use?
I recently bought this Wilton Non-Stick Mini Loaf Pan and I absolutely love it! My loaves cooked evenly and they were easy to remove from the pan.
For size reference, each cavity can take up to ¾ cup of batter all the way to the top.
Similar recipes
You can check out two of my most popular recipes that happen to be with peanut butter:
How do I store these loaves?
These mini loaves are best enjoyed fresh out of the oven, if you have any leftovers (which I doubt you will) I recommend storing them in an airtight container in the refrigerator if the temperature in your kitchen is too warm.
Place the cold loaves in the microwave for a few seconds and enjoy warm again!
A few tips
This recipe uses creamy peanut butter, not to be confused with natural peanut butter that has a much thinner consistency and fewer ingredients.
You must use quick cook oats not traditional oats for this recipe. The quick cook oats melt into the batter and make it that much better!
As with any batter, never over-mix! This makes the final product tougher and less cakey.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Mini Panes Veganos de Mantequilla de Maní y Avena
Vegan Peanut Butter and Oat Mini Loaves
Ingredients
- ½ cup all-purpose flour
- ½ cup quick cook oats
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup creamy peanut butter
- ¼ cup melted vegan butter (warm)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- ¾ cup unsweetened almond milk
- ¼ cup chopped roasted peanuts (unsalted)
- 2 tsp quick cook oats
Instructions
- Preheat the oven to 350 degrees and grease a mini loaf pan (check the blog post for the exact one I used). In a small bowl mix the flour, oats, baking powder, and baking soda. Set aside.
- In a separate bowl whisk together the warm butter and peanut butter until creamy.
- Add the sugar, vanilla, vinegar, and mix well. Slowly add the milk and continue whisking until you have a smooth mixture.
- Incorporate the dry ingredients and fold with a spatula until just combined (don’t overmix).
- Divide the mixture into the loaf pan filling each half of the way, sprinkle with the peanuts and oats on top. Bake until golden for 25 –30 minutes or until you insert a toothpick and it comes out clean.
- Let the cakes cool in the pan and enjoy!
