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
- cinnamon
- baking powder
- vanilla
- 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
ingredients
- 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
instructions
- 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!
notes
nutrition
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Jocelyn says
Absolutely delicious and so easy to make!! I’m always looking for a healthy snack especially for my toddler and these are such a great treat!
Kelly says
Glad everyone can enjoy them! Thanks for trying them Jocelyn!
Kylie says
Delicious snack or breakfast option! I combined frozen raspberries, blueberries and blackberries and it was INCREDIBLE with the cinnamon combination! I will definitely make these again, no doubt.
Kelly says
I love cinnamon on anything!!
Kylie says
Delicious snack or breakfast option! I combined frozen raspberries, blueberries and blackberries and it was DELICIOUS! I will definitely make these again, no doubt.
Kelly says
So glad you enjoyed them Kylie! Love that combo too!
Eva says
Looks delicious! Can you make this with almond milk instead of cashew milk?
Kelly says
Yes, any kind of milk will work!
Megan says
So delicious! And it’s so nice to be able to grab a couple of them in the morning when I’m inevitably rushing to get out the door. I make these AT LEAST once a week.
Kelly says
Aw yay!! I haven’t made these in so long but we are going to be super busy soon so I think now is the time. Glad you like them Megan!
Sarah says
These sound so flipping good!!! Need to make them ASAP for an on-the-go breakfast….or snack…or just to devour by the dozen! 🙂
Kelly says
Yes!! Snack time is the best for these!
AKANSHA @ Citrus & Gold says
I haven’t tried baking with cashew milk before! Do you buy it or make your own?
Kelly says
It’s so good! I usually buy the silk unsweetened brand. I have made it before though. I like making this for a special treat! https://eatthegains.com/strawberry-cashew-milk/
Emily says
Stuffing anything with peanut butter is always a good idea!
Kelly says
Thanks Emily! I completely agree too, can’t go wrong with that combo!