Peanut butter and jelly baked oatmeal cups! These little morsels of goodness are the perfect way to start your day. Mix whole oats into a peanut butter batter sweetened with honey and bake to perfection, yum!
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How to make peanut butter and jelly baked oatmeal cups:
Keep scrolling for complete recipe and measurements. We'll start here with a quick rundown!
- First, preheat your oven to 400°F.
- Measure honey, peanut butter powder, eggs, vanilla and baking powder into a large mixing bowl and whisk! Add milk and whisk again.
- Rinse and slice all strawberries and add half of them to the mixing bowl.
- Stir whole oats and strawberry slices into your batter.
- Line a 12 count muffin pan or spray generously with a nonstick cooking spray. Fill each cavity with batter and bake for 20-25 minutes.
- While cups bake, place remaining strawberry slices in a small sauce pan on the stove top. Drizzle with honey and turn heat to medium. Allow strawberries to cook down into a compote, stirring often. If they begin to stick, add a bit of water to the sauce pan.
- Mix additional peanut butter powder with water for drizzle topping and chop peanuts.
- Allow cups to cool, add toppings and enjoy!
My best tip for making oatmeal muffins:
- I used to make my oatmeal cups without lining my muffin pan which made it difficult to clean. I decided to buy some silicone muffin pan liners. They have worked SO WELL and I will never go back to my old ways. When my cups finish baking they slide right out with no issue. Pictured below are the liners I purchased. They're affordable, cute and dishwasher safe. Highly recommend!
Other handy tips:
- Rather than portioning batter into a muffin tin, you can transfer all batter to an 8 x 8 baking dish. It will take a little longer to bake your oatmeal using this method (about 25-30 minutes at 400°F). Allow oatmeal to cool and cut into squares for convenient storage.
- Feel free to get creative with this recipe and try different mix-ins. Blackberries and walnuts is another combo I really enjoy!
- No whole oats on hand? Quick oats will also work in this recipe but may result in cups that aren’t quite as moist.
Peanut Butter & Jelly Baked Oatmeal Cups
- ⅓ cup honey *see note below
- ⅔ cup peanut butter powder *divided *see note below
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 cup almond milk *or your milk of choice
- 1 & ½ cups whole grain oats *see note below
- 16 oz package of strawberries *divided
- ¼ cup chopped peanuts *optional for topping
Recipe notes:Honey: substitute with maple syrup or agave if preferred. Peanut butter powder: peanut butter powder can be found at most grocery stores in the same isle as the regular peanut butter. It's basically a peanut powder and is lower in calories and fat content than regular peanut butter. Whole grain oats: quick oats will also work in this recipe but may result in cups that aren’t quite as moist.
- Preheat oven to 400°F.
- Measure honey, half of your peanut butter powder, eggs, vanilla and baking powder into a large mixing bowl. Whisk until well combined. Add milk and whisk again.
- Rinse and slice all strawberries.
- Stir whole oats and half of your strawberry slices into batter.
- Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they work SO WELL). You can also use disposable ones or just grease your pan and elect not to use liners (sometimes, this makes the pan difficult to clean).
- Portion batter into your muffin pan and bake for 20-25 minutes.
- While your cups bake, add the rest of your strawberry slices to a small sauce pan on the stove top. Drizzle with a bit of honey and turn heat to medium. Allow strawberries to cook down into a compote, stirring often. If they begin to stick, add a bit of water to the sauce pan.
- Mix remaining ⅓ cup of peanut butter powder with water (4-5 tablespoons) for additional drizzle topping and chop peanuts.
- When your oatmeal cups are done baking, allow them to cool, add desired toppings and enjoy!
- Place oatmeal cups in an airtight food storage container or Ziploc bag. Refrigerate for 3-4 days or freeze for up to 3 months.
- To reheat your oatmeal cups, simply microwave for 30-90 seconds!