PB and J Baked Oatmeal Cups

5 from 1 vote

Perfect for a filling make-ahead breakfast, these peanut butter jelly baked oatmeal cups are wholesome, portable and packed with protein.

Print Pin Recipe

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 1

Servings 18

Equipment

2 muffins tins

Ingredients

2 cups large flake rolled oats
1 cup pea protein isolate powder *
⅓ cup ground flaxseed (or additional oats)
1 and ½ cups water (or milk)
½ cup maple syrup (or honey)
½ cup peanut butter
2 eggs
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ cup applesauce (or Greek yogurt, pumpkin puree and mashed banana)
2 cups frozen berries (don't thaw)

US Customary - Metric

Instructions

Preheat the oven to 350 °F and prepare two muffin tins. The recipe makes 16-18 cups so you need more than one tin.
*I recommend using silicone liners if possible as these cups tend to stick a bit to paper liners. If you don't have silicone liners, you can bake them right in the muffin tin but be sure to grease it very well.
In a large bowl, mix together all of the ingredients except for the berries until well combined. Fold in berries.
2 cups large flake rolled oats, 1 cup pea protein isolate powder, ⅓ cup ground flaxseed, 1 and ½ cups water, ½ cup maple syrup, ½ cup peanut butter, 2 eggs, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, ½ cup applesauce, 2 cups frozen berries
Scoop the batter evenly into your prepared muffin tin, filling all the way to the top.
Bake for 27-30 minutes until the centers are set (they should bounce back slightly when pressed).
Remove from the oven and allow to cool for 10 minutes in the muffin tin.
If you baked them directly in the muffin tin, run a butter knife around the edges of each to help release them.
Enjoy warm or move to a wire rack to cool completely.

Notes

Make Ahead: These baked oatmeal cups are perfect for meal prep. They can be stored at room temperature for up to 1 day, in the refrigerator for up to 4 days or frozen for up to 3 months.

Enjoy cold or reheat in the microwave or oven (at 350 F for about 4-5 minutes).

Protein Powder: I have tested this recipe with pea protein isolate, brown rice protein powder and a combination of rice and pea protein.

You can try this recipe with your favorite protein powder but know that different powders absorb different amounts of liquid so the texture may vary. Experiment with adding 1-2 tablespoons less water, especially if using an animal-based protein powder.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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