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4.38 from 8 votes

Peanut Butter & Jelly Baked Oatmeal Cups

Whole oats and strawberry slices mixed into a peanut butter batter sweetened with honey, so delicious! Perfect for breakfast or snacking. Even better? You can freeze your cups for up to 3 months and simply microwave for 30-90 seconds to reheat. A great food for meal planning.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baked Oatmeal, Easy Breakfast, Freezer Friendly, Fun Breakfast, Gluten Free, Gluten Free Dinner Ideas, Healthy Breakfast, Healthy Dessert, Healthy Snacks, Meal Prep, Oatmeal Recipes, Peanut Butter And Jelly, Vegetarian, Whole Oats
Servings: 12
Calories: 134kcal
Author: Stacey Adams

Ingredients

  • cup honey *see note below
  • 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. 

Instructions

  • 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!

Storage:

  • Place oatmeal cups in an airtight food storage container or Ziploc bag. Refrigerate for 3-4 days or freeze for up to 3 months.

Reheat:

  • To reheat your oatmeal cups, simply microwave for 30-90 seconds!

Nutrition

Serving: 1cup | Sugar: 11.5g | Fiber: 3.5g | Calories: 134kcal | Fat: 3.5g | Protein: 6.5g | Carbohydrates: 21g