These Peanut Butter & Jelly Baked Oatmeal Cups are a soft and delicious make-ahead breakfast that’s meant for meal prep! The peanut butter oatmeal is STUFFED with jelly and baked to perfection! Perfect for kids and adults!
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Something happens when you stuff foods with other foods. The stuffed foods become better versions of themselves, while the center food is a wonderful surprise waiting to be discovered.
Okay, that’s a little deep for oatmeal. But I really do think stuffing these cups makes them more exciting, delicious, and surprising (in a good way!).
I’ve been craving my Pecan Pie Stuffed Oatmeal Cups, but I want to replace the pecan pie with something in season all the time and totally delicious. I landed on peanut butter and jelly, of course.
What are the ingredients in these Peanut Butter & Jelly Baked Oatmeal Cups?
These PB&J Oatmeal Cups are made with simple ingredients you probably already have at home. One batch makes exactly 12 oatmeal cups.
Here are the ingredients in my Peanut Butter & Jelly Baked Oatmeal Cups:
- rolled oats – Very important part of the oatmeal cups. I definitely recommend using rolled oats for this recipe. Other types of oatmeal (like steel cut oats) will have a different texture and cook time.
- unsweetened almond milk – This is my favorite milk for baking, but you can use any unflavored milk you have on hand.
- creamy peanut butter – I use creamy peanut butter which has only dry roasted peanuts and salt, with no sugar added. I also prefer to use creamy peanut butter. You can use whatever you have on hand!
- real maple syrup – For sweetener and a bit more liquid, I like to use real maple syrup. Make sure it’s the real stuff and not the fake stuff!
- large eggs – Eggs help hold the oatmeal cups together 🙂
- vanilla extract – Adds wonderful background flavor to the oatmeal cups.
- baking powder – Helps gives the cups a tiny bit of rise/puff during baking!
- sea salt – Salt is essential in helping bring all the flavors together. I’ve used only a small amount of salt because my peanut butter already has salt in it.
- jam, jelly or fruit preserves – Use your favorite jam or jelly for stuffing the oatmeal cups! I love Bonne Maman Preserves, but any jam or jelly should work.
How do you make the Peanut Butter & Jelly Baked Oatmeal Cups?
These oatmeal cups are relatively easy to put together, and maybe even a little fun if you’ve never stuffed your oatmeal cups before! Here’s how you do it:
Start by preheating your oven to 350F, and preparing a 12-count muffin tin with cooking spray, or by using reusable silicone baking cups.
First, mix together all the ingredients except your jam or jelly in a large bowl. This is going to be your peanut butter flavored oatmeal base.
Next, spoon the oatmeal base into the baking cups, filling the wells about 3/4 full. Leave about 1/4 of the oatmeal base for topping.
Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a space in the center for the filling.
Take your jam or jelly (I used Bonne Maman Strawberry Preserves) and add about 1/2 tablespoon jam into each muffin well, setting it gently into the well you created with the spoon.
Finally, take another small spoonful of oatmeal mixture and carefully cover the jelly. The muffin wells should be nearly completely full by this point.
Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted around the edges comes out clean (don’t insert through the jelly, it won’t be clean!). Jelly might be bubbling out of the oatmeal cup, but that’s okay!
Let the oatmeal cups cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool. Enjoy!
Can I use a different kind of oats to make these oatmeal cups?
No, I recommend using only rolled oats to make this oatmeal cup recipe. Other types of oatmeal have different textures and may have been processed more or less, which would affect the cook time.
Can I use a different kind of milk to make these oatmeal cups?
Yes, you may use any type of unflavored milk you have on hand. Unsweetened almond milk is what I use for all baking because it’s dairy free and has a neutral flavor.
Ways to customize these Peanut Butter & Jelly Baked Oatmeal Cups:
Here are a couple ways to customize these oatmeal cups and make them your own:
- Use any kind of jam or jelly preserves you want – I’ve tried apricot and strawberry which were both delicious!
- Swap the peanut butter with your favorite nut butter – I bet these would also work with sunflower seed butter or almond butter.
- Top the oatmeal cups with the fruit or berry you used for the jam inside – for example top with raspberries if you use raspberry preserves inside!
- Sprinkle the top with crushed peanuts for a little crunch!
How to meal prep these Baked Oatmeal Cups:
The best way to meal prep these Peanut Butter & Jelly Baked Oatmeal Cups is to prepare a full batch at the beginning of your week.
Store the oatmeal cups in an airtight container in the refrigerator, and then take as many as you want to eat each day during the week.
These PB&J Baked Oatmeal Cups will last for up to 5 days in an airtight container in the fridge.
Is this recipe freezer-friendly?
Yes, these oatmeal cups can be frozen by cooling completely and then wrapping with parchment paper/aluminum foil and storing in a gallon ziploc or similar container. They will last for about 5-6 months in the freezer if stored in this method.
You can also flash freeze on a flat baking sheet and store unwrapped in a freezer safe bag. However, they should be eaten within 3 months as this method is more prone to freezer burn.
How long will these oatmeal cups last in the fridge?
These oatmeal cups will last up to 5 days when kept in an airtight container in the fridge.
How to Store, Freeze & Reheat:
Store in the fridge: Store in an airtight container in the fridge and enjoy within 5 days.
Store in the freezer: Cool completely then store in an airtight freezer safe container or bag for up to 3 months. To keep fresher in the freezer for longer, wrap with foil before storing in an airtight freezer bag.
Reheat: I prefer to eat these oatmeal cups chilled or at room temperature, but you can heat them in the microwave for 20-30 seconds if you want to.
Peanut Butter & Jelly Baked Oatmeal Cups
These Peanut Butter & Jelly Baked Oatmeal Cups are a soft and delicious make-ahead breakfast that’s meant for meal prep! The peanut butter oatmeal is STUFFED with jelly and baked to perfection! Perfect for kids and adults!
- Total Time35 minutes
- Yield12 oatmeal cups 1x
Ingredients
- 3 1/4 cups rolled oats
- 1 cup unsweetened almond milk
- 1/2 cup creamy peanut butter
- 1/4 cup real maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup jam, jelly or fruit preserves of choice
Instructions
- Prepare for baking: Preheat the oven to 350F. Grease a 12-count muffin tin with cooking spray, or use silicone baking cups.
- Make the oatmeal mixture: In a large bowl, combine all the ingredients except the jam or jelly and stir until well mixed.
- Assemble: Spoon the oatmeal mixture into the baking cups, filling the wells about 3/4 full. Leave about 1/4 of the oatmeal mixture for topping. Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a divet in the center for the filling. Gently spoon about 1/2 tablespoon of jam into each muffin well. Take another small spoonful of oatmeal mixture and carefully cover the jelly (don’t push it down). The muffin wells should be nearly completely full.
- Bake: Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted around the edge comes out clean (don’t insert through the jelly, it won’t be clean!). There may be jelly bubbling out of the oatmeal cup – that’s okay! Let the oatmeal cups cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool.
- Serve and store: Serve the oatmeal cups immediately, or store in an airtight container in the fridge for up to 5 days. Enjoy chilled or at room temperature.
Notes
Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfasts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 oatmeal cups
- Calories: 377
- Fat: 16g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 13g
Did you make these Peanut Butter & Jelly Baked Oatmeal Cups? I want to see how it turned out!! Tag me in your social media post and use #projectmealplan when you share!
Do you think I could use flax egg in place of the egg? Thanks !!
Yes I think that would work! Let me know how it turns out 🙂 -Danielle