Peanut Butter and Jelly Oat Cups

I’ll tell you right now, these peanut butter and jelly oat cups are going to be in our weekly meal prep rotation from here on out!

We all LOVE how these turned out. Nutrient dense, filling, protein and fiber packed, and low in sugar. My son inhaled these. Work great for a filling snack or quick breakfast!

I used a peanut butter that had added sugar (Jif Natural), so if you don’t you might want to add a little sweetener. I also used Smash Foods chia jam (no added sugar!! LOVE!)

ALLERGENS

This recipe has eggs, almonds, and peanuts. You could swap in another nut butter if you are dealing with allergies!

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.

STORAGE

I stored these in the fridge for 1 day, then they were gone! If they hadn’t been, I would have move to the freezer by day 3 or 4.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

TOOLS USED/RECOMMENDED

Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)

More easy and delicious recipes for your little one found here!

Peanut Butter and Jelly Oat Cups

A nutrient dense snack or breakfast for toddlers.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:14 minutes mins

Ingredients

• 1 cup old-fashioned oats
• 1/4 cup almond flour
• 1/2 cup creamy peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 6 tbsp strawberry or raspberry jam

Instructions

• Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
• To a microwave safe bowl add your peanut butter, then microwave it for 30-ish seconds just so it’s easier to stir.
• Add in your oats, almond flour, vanilla extract, applesauce, and egg. Mix well until everything is combined.
• Add around 2 tbsp of the mixture to each muffin well, flattening out.
• Add around 1/2 tsp jelly to each muffin, spreading out slightly with a spoon.
• Bake for 12-15 minutes or until the oat cups are set and lightly golden brown.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

I hope your little is obsessed with these as mine is. Thank you so much for being here!!

This post was all about my peanut butter and jelly oat cups recipe.