Peanut Butter & Jelly Baked Oatmeal Cups

These Peanut Butter & Jelly Baked Oatmeal Cups are a soft and delicious make-ahead breakfast that’s meant for meal prep! The peanut butter oatmeal is STUFFED with jelly and baked to perfection! Perfect for kids and adults!

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 Oatmeal Cups

Calories: 144 kcal per serving

Ingredients

3 ¼ cups - rolled oats
1 cup - unsweetened almond milk
½ cup - creamy peanut butter
¼ cup - real maple syrup
2 - eggs
1 tsp - baking powder
½ tsp - vanilla extract
¼ tsp - sea salt
⅓ cup - jam

Instructions

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.

Nutrition