If you haven’t tried one of my baked oatmeal recipes yet…THIS is the recipe to try! These PB&J  baked oatmeal cups are made with 100% pantry staple ingredients…so you have no excuse not to make these ASAP! ? They have a delicious fluffy-like texture that is completely different from stove-top cooked oats. I love how these are filled with delicious peanut butter AND jelly flavor…and they are super fun to customize using the flavor jelly of your choice. Or if you don’t like jelly/jam…you can absolutely omit (but I mean, how fun is the jelly layer in the middle?!) OR add chocolate chips ? You definitely have options here, and these baked oatmeal cups are so simple to make!

These peanut butter and jelly baked oatmeal cups are the PERFECT meal-prep breakfast option! While I absolutely love this apple cinnamon streusel baked oatmeal, this PB&J baked oatmeal recipe is now definitely one of my all-time favorite baked oatmeal recipes. You really just can’t go wrong with classic PB&J flavors. I’ve actually been having quite the moment with peanut butter and jelly this year…first we had these PB&J 3 ingredient energy bites, and then these no-bake PB&J oatmeal cups. These baked oatmeal cups are inspired by the no-bake PB&J cups.

muffins with 1/2 layer of batter and topped with blueberry chia jam.

filled muffins pre-baking

Ingredients and Substitution Ideas

Oats

I used old-fashioned/rolled oats for these baked oatmeal cups! I haven’t tried using quick oats, but they would probably work (I’ve tried quick oats in baked oatmeal recipes before). However, I typically use and prefer old-fashioned whole oats for baked oatmeal recipes!

Spices and Such

You will need baking powder to help the baked oatmeal rise, and salt, vanilla extract, and cinnamon for flavor!

Egg

You can use either 1 chicken egg OR 1 flax egg (1 tablespoon ground flax + 2.5 tablespoon water) in this recipe. Now that we are raising chickens/ducks this year I always have plenty of fresh eggs on hand so I typically use those ? But this recipe is definitely very vegan-friendly!  

Peanut butter

Obviously, needed for peanut butter flavor! The peanut butter is also used in place of any butter or oil in this recipe. The healthy fats from the peanut butter are important for the texture of these muffins, plus the peanut butter adds some protein as well! Any variety of peanut butter will work here. My preference is natural peanut butter with just peanuts + salt (I find natural peanut butter to have a much stronger and fresher peanut butter taste than a Jif-style spread!). No added sugars or oils needed!

If you have a peanut allergy or don’t want to use peanut butter for any reason, you absolutely can substitute any other nut/seed butter in it’s place! Almond, cashew, sunbutter, etc would all be great options! Might I suggest this honey cinnamon (copy-cat RX) peanut butter or this strawberry PB&J nut butter?!

Honey or Pure Maple Syrup

I have used both honey and pure maple syrup for this baked oatmeal recipe; they both work great! While I probably use maple syrup more frequently in recipes, I have to say just like in these no-bake PB&J oatmeal cups, I slightly prefer the taste of honey with peanut butter.

Milk

Any type of milk here works! I’ve used both dairy and non-dairy milk.

Jam or Jelly

This is where it gets fun: you can use any flavor of jam/jelly you prefer! I used homemade blueberry chia jam, but other delicious ideas include strawberry, cherry, grape, raspberry, etc. Lots of options here! As I previously mentioned, you can also omit the jam/jelly layer or add chocolate chips too!

Serving Suggestions

I love how portable these PB&J baked oatmeal muffins are! They are great to make on the weekends to have easy grab and go breakfasts during the work week. I like pairing with vanilla Greek yogurt and fresh fruit. They are also yummy for snack, brunch, etc. Really any time! I recommend storing these in the fridge for optimal freshness, and am happy to report that these are very freezer-friendly too. And kid-friendly! ?

PB&J Baked Oatmeal Cups

 

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Prep time

15 mins

Cook time

26 mins

Total time

41 mins

 

If you haven’t tried one of my baked oatmeal recipes yet…THIS is the recipe to try! These peanut butter and jelly baked oatmeal cups are made with 100% pantry staple ingredients…so you have no excuse not to make these ASAP! ? They have a delicious fluffy-like texture that is completely different from stove-top cooked oats. I love how these are filled with delicious peanut butter AND jelly flavor…and they are super fun to customize using the flavor jelly of your choice. Or if you don’t like jelly/jam…you can absolutely omit (but I mean, how fun is the jelly layer in the middle?!) OR add chocolate chips ? You definitely have options here, and these baked oatmeal cups are so simple to make!

Author: Audra's Appetite

Recipe type: Breakfast, Snack

Cuisine: Gluten-Free, Vegan-friendly, Whole-Grain

Serves: 12

Ingredients

• 2 cups rolled/old-fashioned whole oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 egg OR 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
• ½ cup peanut butter
• ¼ cup honey OR pure maple syrup
• 1 cup milk of choice
• 1 teaspoon pure vanilla extract
• ¼-1/3 cup jam or jelly of choice

Instructions

1. Preheat oven to 350 degrees F and spray a muffin pan with nonstick spray or line with silicone muffin liners.
2. in a medium bowl, mix together dry ingredients: oats, baking powder, salt, and cinnamon until combined.
3. Stir in remaining ingredients: egg, peanut butter, honey or pure maple syrup, milk, and vanilla extract.
4. Fill muffin tins with a small scoop of batter, then layer with approximately 1 teaspoon of jam/jelly of choice. Top with remaining batter.
5. Bake at 350 degrees for about 26 minutes. Makes 12 muffins.

3.5.3251