Peanut Butter and Jelly Baked Oatmeal Cups

Breakfast at a Glance

• Prep Time: 10 minutes hands on; 1 hour total
• Planning Ahead: Prep them fully ahead of time
• Morning Effort: Simply reheat (if you'd like) and eat!
• Protein: 10g per cup
• Fiber: 3g per cup

Nessy's Note

Is there anything better than peanut butter and jelly? Well, maybe peanut butter and chocolate. Or peanut butter and banana (like this breakfast peanut butter banana split).

Okay, maybe I just love peanut butter in all forms... but PB + J will always hold a special place (or taste?). It's nostalgic and satisfying. And the perfect flavor to turn into baked oatmeal (almost as good as brownie baked oatmeal).

Made for busy mornings, I baked this in muffin tins so that they can be portable and eaten on the go. And with 10 grams of protein per cup, they'll help fuel your day.

• Large Flake Rolled Oats (AKA Old Fashioned Oats)- I highly recommend using large flake rolled oats for best texture (it's what I like best in peanut butter overnight oats too). Quick oats and instant oats soak up the liquids too quickly and can affect the consistency a bit.
• Pea Protein Isolate Powder- I have tested this recipe with both brown rice protein and half pea half rice with good results.
  • Substitution: Oat flour will work in place of the protein powder (but will yield a lower protein content). You can also try using a different protein powder such as whey but you may need to experiment with reducing the water.
• Ground Flaxseed- For a boost of fiber and omega-3s.
  • Substitution: You can use an additional ¼ cup of oats instead.
• Maple Syrup- For sweetness and moisture.
  • Substitution: Honey will also work.
• Peanut Butter- For the PB in these PB and J baked oats.
  • Substitution: Another nut or seed butter such as almond or sunflower see will work but then these cups will obviously not be "PB and J" flavored. But they are still delicious!
• Eggs- Provide binding and a little bit of protein.
• Baking Powder- While they are still quite dense and hearty, this gives them just a bit of lift that makes them slightly more muffin like.
• Sea Salt- To balance out the flavors. Table or kosher salt will also work.
• Applesauce- Provides binding and moisture.
  • Substitution: You could use mashed banana, pumpkin puree or Greek yogurt instead.
• Mixed Berries- These cook down as the oatmeal bakes and create little jammy pockets to bring the "J" element of PB+J, just like the frozen strawberries on this strawberry peanut butter toast. I like to use frozen mixed berries for ease (I almost always have some in my freezer) but fresh works too. If using frozen, DO NOT thaw prior or it will make the muffins too moist.
  • Substitution: Any combo of berries (or simply choose one type) is great. You can also sub them out for chopped apples or 1 cup (in place of the 2 cups berries) of nuts, seeds, chocolate chips, etc.

Tips for the Best PB + J Baked Oatmeal Cups

• Use the Right Oats. Choose old-fashioned (large flake) rolled oats for the best texture and consistency in your baked oatmeal cups.
• Bake Immediately. After you've mixed your ingredients, bake the oatmeal cups right away as the oats will continue to soak up liquid as the batter sits.
• Adjust for the Protein Powder. I have tested this recipe with pea and rice protein. Some protein powders tend to absorb less water, so if using a different type, you may want to reduce the water in the recipe by a couple of tablespoons.
• Prevent Sticking. The batter is sticky so grease the muffin tin very well or use silicone liners to ensure easy removal after baking.

More Baked Oatmeal Recipes

• Vanilla Baked Oats
• Peanut Butter Baked Oatmeal
• Blended Chocolate Baked Oatmeal (No Banana)