Prepare for baking: Preheat the oven to 350F. Grease a 12-count muffin tin with cooking spray, or use silicone baking cups.

Make the oatmeal mixture: In a large bowl, combine all the ingredients except the jam or jelly and stir until well mixed.

Assemble: Spoon the oatmeal mixture into the baking cups, filling the wells about 3/4 full. Leave about 1/4 of the oatmeal mixture for topping. Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a divet in the center for the filling. Gently spoon about 1/2 tablespoon of jam into each muffin well. Take another small spoonful of oatmeal mixture and carefully cover the jelly. The muffin wells should be nearly completely full.

Bake: Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted around the edge comes out clean (don’t insert through the jelly, it won’t be clean!). There may be jelly bubbling out of the oatmeal cup – that’s okay! Let the oatmeal cups cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool.

Serve and store: Serve the oatmeal cups immediately, or store in an airtight container in the fridge for up to 5 days. Enjoy chilled or at room temperature.