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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Michelle says
Delicious – I mean it’s pb & j people!
Great texture from the oats baking in the oven, not dry, with a punch of flavor from the fillings.
Watch out, you’ll be eating them any time of the day . . . must try!!
Kelly says
So glad you enjoyed them, Michelle! Agree that you can’t go wrong with PB&J!
Michelle says
Delicious! Honestly, can eat them any time during the day.
Has some texture from the oats and baking in the oven, but still soft with a punch from the pb & j filling.
Must try!!
Kelly says
Thanks for trying them, Michelle! Happy to hear you loved them!
K says
Doesn’t taste at all sweet! needs date sugar or more maple syrup
Kelly says
Hey K – this is just sweetened with 1 tablespoon of maple syrup so I wouldn’t expect it to be super sweet. It will also depend on the jelly you are using. Sweetness is a personal preference and I don’t like things very sweet, but you are more than welcome to add more to the mixture!
Adrienne says
I just made these! I feel like they’re missing a sweetness? Do you think they could be made with oat flour instead of whole oats? And how do you store them?
Kelly says
Hey Adrienne! They definitely aren’t super sweet with only using 1 tablespoon of maple syrup, but you could add more if you want them sweeter. And it will depend on what jelly you are using too. As for oat flour, I am honestly not sure. I would think you might need more since, but I haven’t tried it. Let me know if you do! Storage directions are in the post – for best results, store them in the fridge, in a tightly sealed container. They will last up to 5 days.
Sara Schulz says
Absolutely love these muffins. Any reason to get some peanut butter and jelly! Highly recommend!
Kelly says
Happy to hear that Sara – can’t go wrong with PB&J right?!
Christy says
Not for me. I can except and alter sweetness but I do not like the texture. I prefer oatmeal in the texture of a bowl of oatmeal, in a protein ball or in a cookie with some crisp. This is a bit chewy and gummy and not my preference.
Kelly says
Sorry to hear you didn’t like them, Christy. The outsides get a little crispy, but they are chewy and moist due to being stuffed with nut butter and jelly. They will not be like an oatmeal cookie.
Maryam says
Wow Can’t wait to try it, I love peanut butter and oatmeal, my kids won’t let me rest just showing them the picture.
Kelly says
Haha yes, the combo is so good! I hope you guys enjoy – let me know how they go!
Dad says
Love PB
Kelly says
Can’t go wrong with it right?!
Ciara says
Delicious… any idea how many calories for each cup?
Kelly says
Hey Ciara! I just added the nutritional breakdown for each cup. I recently tweaked the recipe slightly and the breakdown is for that (the updated recipe is in the recipe card now). Hope that helps!