Name: Peanut Butter & Jelly Oat Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Oats; 0.25 cup Creamy Peanut Butter; 2 tablespoons Pure Maple Syrup; 1 pinch Salt; 1 cup Strawberries; 1.5 teaspoons Chia Seeds; 0.25 cup Creamy Peanut Butter; 0.5 cup Dark Chocolate Chips; 1 tsp Coconut Oil

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Peanut Butter & Jelly Oat Cups

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Ingredients

Warning0 allergens identified

Peanut Butter & Jelly Oat Cups

For the base

1 cup OatsRolled

¼ cup Creamy Peanut Butter

2 tablespoons Pure Maple Syrup

1 pinch Salt

For the filling

1 cup Strawberriesfresh or frozen, or berries of choice

1 ½ teaspoons Chia Seeds

¼ cup Creamy Peanut Butter

For the chocolate topping

½ cup Dark Chocolate Chips

1 tsp Coconut Oiloptional, to help melt the chocolate

Instructions

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Instructions

Lightly grease a muffin pan, or line with muffin liners. You can also use a silicone muffin mold.

Start by making the strawberry chia jam. Add strawberries to a small saucepan over medium heat. Cook for about 5 minutes or until berries begin to soften and break down. Turn heat to low. Use a potato masher or fork to mash the berries. Stir in chia seeds and simmer until thickened, about 5-10 minutes. Set aside.

For the base, mix together oats, peanut butter, maple syrup, and salt in a bowl until thoroughly combined. Press this mixture into the bottoms of eight muffin cups with a spoon or your hands. Press a small dent into the middle of each to make room for the fillings.

Add about a teaspoon of cooled strawberry chia jam to the center of each oat cup, followed by about halfa tablespoon of peanut butter. Be sure to carefully dollop on without spreading to the edges. Place in freezer for 30 minutes.

Meanwhile, heat chocolate with coconut oil in the microwave in 30 second intervals, stirring often, until melted and smooth. Pour on top of the chilled oat cups and spread evenly. Optionally top with a sprinkle of sea salt, peanuts, or halved strawberries. Refrigerate for at least an hour for the oat base to set and the chocolate to harden.

Carefully remove from the pan. If using a metal muffin pan, stick a small knife or toothpick down the side of each oat cup to release them. Store in the fridge and enjoy!

Nutrition

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Tips & Tricks (5)

Tempering Chocolate Prevents Bloom 🍫
Gently melt dark chocolate chips with coconut oil over a double boiler, then cool slightly before coating to achieve a smooth, glossy finish that sets properly without white streaks.
Toast Oats for Deeper Flavor 🌾
Lightly toast the oats in a dry skillet for 2-3 minutes before mixing into the base to enhance their nutty flavor and prevent a raw, dull taste in the final cups.
Freeze Between Layers 🧊
Chill the oat base for at least 30 minutes before adding the peanut butter layer, then freeze again before chocolate topping to prevent layers from mixing and ensure clean, distinct textures.
Balance Jam Consistency for Stability ⚖️
Use thick, set jam or homemade chia jam that holds its shape rather than runny jelly, which will prevent the filling from leaking out of the cups during unmolding and storage.
Line Muffin Cups with Parchment 📋
Cut small parchment squares to line each muffin cup, allowing the finished cups to release easily without sticking and making them simple to remove without damaging their delicate structure.