Healthy Peanut Butter & Jelly Stuffed Oatmeal Cups are easy to make and require only 10 ingredients. They make a perfect grab-n-go breakfast, snack, or pre-workout. Vegan, gluten-free, and dairy-free.
Last updated September 1, 2021.
Peanut butter and jelly stuffed oatmeal cups! Pretty much the best combo in a baked oatmeal cup form.
And chances are you probably have everything you need to make them at home already. Made from things like rolled oats, peanut butter, jam/jelly, and slightly sweetened with just a tablespoon of maple syrup. No flour or refined sugar is needed!
They make an easy make-ahead breakfast or snack. These PB&J oatmeal cups would also be perfect for the kids. Pack them in their lunch or make them for an easy after-school snack.
The macronutrient ratio is great and they have a good balance of complex carbs, healthy fats, fiber, and 5 grams of protein in each one!
Peanut butter & jelly stuffed oatmeal cups
These PB&J healthy baked oatmeal cups only require 10 ingredients, are vegan, dairy-free, and naturally gluten-free, and require just one bowl for mixing. They are super easy to make, naturally sweetened with a little maple syrup, and make a quick-made ahead breakfast, snack, or healthy dessert.
Oatmeal muffin ingredients:
- rolled oats
- flaxseed meal
- maple syrup
- baking powder
- unsweetened almond milk
- peanut butter
- berry chia jam
- sea salt
First, preheat the oven to 350 degrees Fahrenheit. You want to make sure you are using silicone muffin liners (they are my favorite and make for easy cleanup!) or a greased nonstick muffin tin so they don’t stick.
Next, mix together the rolled oats, flaxseed meal, maple syrup, cinnamon, baking powder, vanilla, salt, and milk in a medium-sized mixing bowl until well combined.
Then, add one heaping tablespoon of the oat mixture to each silicone muffin liner, pressing down to form a cup shape. Next, add 1/2 tablespoon of peanut butter, followed by 1 teaspoon jam to each muffin. Top with the remaining oat mixture (about 1 heaping tablespoon). Sprinkle with cinnamon if desired.
Bake for 20-25 minutes. Remove from oven and let cool for 5 minutes. Enjoy!
Can you use quick oats?
Rolled oats and quick-cooking oats can be used interchangeably. Rolled oats will provide more of a chewy texture while quick oats are a little moister, but both will work.
You cannot use steel-cut oats in this recipe though. Steel-cut oats are a lot coarser (they aren’t as processed), but also take longer to cook and the results will not be the same.
Gluten-free oatmeal cups
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
How to store oatmeal muffins
To store – I found you can store them on your countertop or in the fridge. First, let them cool completely. Add to an airtight sealable glass container or silicone bag. For best results, store them in the fridge, but they will also keep on your countertop if it is not too hot in your house. They will last up to 5 days in the fridge.
To freeze – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love reusable silicone ones) and freeze for up to 3 months. You can defrost by placing them in the refrigerator and then warming them in the microwave if desired.
Substitutions for baked oatmeal cups
These baked oatmeal cups are so customizable and you can tweak them to your preference. Here are a few suggestions:
- oats – you can use quick-cooking oats instead of rolled oats. I would not recommend steel-cut oats for this recipe
- milk – you can use dairy or non-dairy milk
- peanut butter – any kind of nut or seed butter will work. Try almond, cashew, pecan, Sunbutter (sunflower seed butter), or tahini (ground sesame seeds)
- jelly – I used homemade berry chia jam, but you can use any kind of jelly you like, homemade or store-bought
- sweetener – honey will work instead of maple syrup
- flaxseed meal – if you don’t have flaxseed meal, you can leave it out and add 3 more tablespoons of rolled oats
More healthy oatmeal recipes
- Cauliflower Oatmeal
- Coffee Overnight Oats
- Oatmeal Raisin Bars
- Oatmeal Chocolate Chip Muffins
- Pumpkin Baked Oatmeal
Peanut Butter & Jelly Stuffed Oatmeal Cups
- 2 1/2 cups rolled oats *
- 3 tablespoon flaxseed meal
- 1 tablespoon maple syrup
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- pinch of sea salt
- 1 1/4 cups unsweetened almond milk
- 1/4 cup + 2 tablespoons peanut butter
- 1/4 cup berry chia jam
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with coconut oil or use silicone muffin liners.
- Add the oats, flaxseed meal, maple syrup, cinnamon, baking powder, vanilla, salt, and almond milk in a medium-sized mixing bowl. Mix well to combine.
- Add one heaping tablespoon of the oat mixture to each silicone muffin liner. Press down to form a cup shape. Next add 1/2 tablespoon of peanut butter, followed by 1 teaspoon jam to each muffin. Top with the remaining oat mixture (about 1 heaping tablespoon). Sprinkle with more cinnamon if desired.
- Bake for 20-25 minutes. Remove from oven and let cool for 5 minutes. Enjoy!
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