Peanut Butter and Jelly Oatmeal Cups (With Homemade Strawberry Chia Jam)

These Peanut Butter and Jelly Oatmeal Cups with Homemade Strawberry Chia Jam make for a delicious, fun, kid-friendly breakfast or snack. Made with rolled oats, flax egg, peanut butter, maple syrup and coconut oil. Topped with an easy homemade strawberry chia jam. These peanut butter and jelly cups are Gluten-free, dairy-free, refined-sugar free and vegan friendly.

Peanut Butter and Jelly Oatmeal Cups (With Homemade Strawberry Chia Jam)

Oats and oatmeal are a big staple in our home. We eat oats in one form or another almost everyday. Adding peanut butter or any other nut butter to our oatmeal is something I always do for some added nutrition and protein to our breakfast.

These Peanut Butter and Jelly Oatmeal Cups are great to make ahead and pack so many nutrients. They are perfect for toddlers and kids as breakfast or even a snack. The whole family can enjoy these really! The Homemade Strawberry Chia Jam doesn’t just add more nutrition, it also makes these that much more delicious. These oatmeal cups take your traditional PB&J flavor to a whole other level!

Try these Peanut Butter and Jelly Oatmeal Cups ASAP! I guarantee you will become addicted to them. Your kids will love them too and you will have peace of mind knowing exactly what ingredients are in these. They are nutritious, delicious, require few ingredients (most of which you probably already have), and are easy to make. 

Ingredients needed to make Peanut Butter and Jelly Oatmeal Cups:

• For Strawberry Chia Jam– Strawberries, maple syrup, and chia seeds.
• Rolled Oats– Also known as old fashioned oats.
• Peanut Butter– Use smooth unsalted peanut butter.
• Cinnamon– Adds some flavor.
• Pink Sea Salt– Balances sweetness.
• Flax Meal and Water– To make flax egg to be used as the binding agent.
• Coconut Oil– Adds moisture and helps oat layer to get crunchy.

Equipment needed to make Peanut Butter and Jelly Oatmeal Cups:

• Silicone Muffin Pan– To bake peanut butter and jelly oatmeal cups in.
• Medium Saucepan– To make strawberry chia jam in.
• Mixing Bowl– For mixing all of the ingredients in.
• Spatula– For mixing.
• Ice Cream Scooper– To scoop out oat mixture and add to silicone muffin pan.
• Cooling Rack– Placing the oatmeal cups on a cooling rack will allow them to cool-down evenly without holding moisture on the bottom.

How to make Peanut Butter and Jelly Oatmeal Cups:

For Flax Egg:

• Step 1– Mix together flax meal and water and allow to sit for at least 15 minutes to create a flax meal egg. Preheat oven at 350 degrees F.

For Strawberry Chia Jam:

• Step 1– In a medium sauce pan combine sliced strawberries and maple syrup. Place on stove on medium-high heat and bring to a simmer. Stir and press down using a spatula to help dissolve strawberries. Keep simmering until strawberries have softened and beginning to dissolve. It’ll take about 5-8 minutes.
• Step 2– Turn heat down to low and cover sauce pan. Allow strawberries to continue to simmer for another 10 minutes. Stirring occasionally. 

• Step 3– Remove top and give jam a good stir. If it still looks like it has too much liquid, turn heat on high and simmer for 2-3 minutes stirring occasionally. This will reduce the liquid. Turn off heat and toss in chia seeds. Mix jam making sure chia seeds are well combined into it. Remove pan from heated stove and set to the side. Jam will continue to thicken as it cools-down and chia seeds expand.

For Oatmeal Cups:

• Step 1– In a large mixing bowl combine oats, peanut butter, maple syrup, coconut oil, cinnamon, vanilla extract, salt, baking powder, and flax meal egg. Combine until oats are well coated with all the other ingredients. 

• Step 2– Lightly grease silicone muffin pan with coconut oil. Using an ice cream scooper, scoop oatmeal into greased muffin pan. Press down using the back of the ice cream scooper on each oatmeal cup to slightly flatten the tops. 
• Step 3– Bake for 12 minutes. 

• Step 4– Remove from oven and scoop jam evenly over each cup. Scoop about 1 tbsp of jam on top of cups at a time. Place oatmeal cups back in the oven for another 15 minutes. 

• Step 5– Allow to cool-off for 10-15 minutes. Gently, pop oatmeal cups out of muffin pan. Use a knife to scoop out if needed. Place on a cooling rack and allow to keep cooling-off for another few minutes.
• Step 6– Serve as is. Keep any leftover cups refrigerated for up to 5-7 days.  

Tips and Substitutions:

1. Switch it up and use other berries to make the jam- blueberries and raspberries are great too!
2. If jam looks like it has too much liquid- turn heat on high and simmer for 2-3 minutes stirring occasionally. This will reduce the liquid.
3. Don’t worry if jam doesn’t look thick enough at first-as it cools-down and chia seeds expand, it will thicken-up more.
4. Use a silicone muffin pan instead of a tin muffin pan- a silicone muffin pan makes it much easier to pop the cups out once done baking. If you have a tin pan, use silicone muffin liners which will work great too.
5. No coconut oil?- use unsalted butter or ghee if you don’t need to keep recipe vegan friendly.
6. No flax meal?- Use 2 eggs as a substitute if you don’t need to keep recipe vegan friendly.

How to serve Peanut Butter and Jelly Oatmeal Cups:

These Peanut Butter and Jelly Oatmeal Cups make for a wholesome well-rounded meal all on their own. These make for a nutritious breakfast or snack. Great for a quick on-the-go breakfast to grab in the morning on the way out the door. I love having these as a delicious post-workout snack. You can always serve these with a side of fruit or some eggs for extra protein.

Variations:

1. Use other fruit to make the jelly– Blueberries or raspberries are great!
2. Use other nut-butters– Almond butter to cashew butter are great.
3. Sprinkle the top with some nuts– Add some crushed peanuts, walnuts or almonds for an extra crunch.
4. Make it nut-free– Use tahini or sunflower butter as a substitute for peanut butter.
5. Add chocolate chips– Add some dark chocolate chips to the oat mixture.

Peanut Butter and Jelly Oatmeal Cups FAQ’s:

Are these Peanut Butter and Jelly Oatmeal Cups gluten-free?

Yes. These Peanut Butter and Jelly Oatmeal Cups are completely gluten-free. You just have to make sure that your oats are certified gluten-free.

Can I make these with quick oats?

I haven’t tested these with quick oats. However, quick oats and rolled oats are often use interchangeably when baking. You can certainly try using them. The texture may just be slightly different.

What can I use instead of peanut butter?

You can use any other nut-butter such as almond or cashew. If you are allergic to nuts, you can use tahini or sunflower butter.

Can I use store-bought jelly?

Yes. You certainly can use store-bought jelly and this will cut the prep time in half. I would just suggest to get a good quality jam or jelly that doesn’t have any added sugars.

Meal Prepping it:

These Peanut Butter and Jelly Oatmeal Cups are perfect for meal prep. They are so quick and easy to make. You can keep them refrigerated for 4-5 days. Make them for the week ahead for a quick on-the-go breakfast for your kids. They also make for a great pick-me-up snack. If your kid’s school allows foods containing nuts, these are great to pack for lunch too!

Storing and Reheating:

Place any leftover Peanut Butter and Jelly Oatmeal Cups in an airtight container. I like placing a piece of parchment paper on top of each cup to prevent the jelly from sticking to the other cups. Keep them refrigerated for up to 4-5 days. Reheat by placing back in the oven or in the microwave. However, these are actually pretty good when served cold too.

Freezing Peanut Butter and Jelly Oatmeal Cups:

These peanut butter and jelly oatmeal cups are freezer friendly which is another reason why they’re great for meal prep. Keep them in a freezer bag, silicone bag or freezer friendly container. They will last for up to one month in the freezer. To defrost, leave in fridge overnight to thaw-out. Stick them back in the oven for 5-6 minutes at 350 degrees F. They’ll taste freshly made!

Did you like this Peanut Butter and Jelly Oatmeal Cups recipe? You may also like these other oat recipes:

• Baked Apple-Cinnamon Oatmeal Cups
• How to Make Oatmeal
• Baked Apple-Pecan Oatmeal
• Baked Banana Chocolate Chip Oatmeal
• Healthy Breakfast Cookies
• Gluten-Free “Caramel” Apple Granola
• Gluten-Free Vegan Quinoa Granola

Print

Peanut Butter and Jelly Oatmeal Cups

These Peanut Butter and Jelly Oatmeal Cups with Homemade Strawberry Chia Jam make for a delicious, fun, kid-friendly breakfast or snack. Made with rolled oats, flax egg, peanut butter, maple syrup and coconut oil. Topped with an easy homemade strawberry chia jam. These peanut butter and jelly cups are Gluten-free, dairy-free, refined-sugar free and vegan friendly. 

Course Breakfast, Snack

Cuisine American

Keyword Peanut Butter and Jelly Oatmeal Cups

Prep Time 10 minutes

Cook Time 27 minutes

cooling time 15 minutes

Total Time 52 minutes

Servings 10 oatmeal cups

Calories 300 kcal

Author Angelica Arias

Ingredients

Strawberry Chia Jam

• 3 cups sliced fresh strawberries
• 1/4 cup maple syrup
• 1 tbsp chia seeds

Oatmeal Cups

• 2 tbsp flax meal
• 6 tbsp water
• 2 cups rolled oats (gluten-free)
• 1/4 cup maple syrup
• 1/2 cup peanut butter
• 1/4 cup coconut oil (plus more for greasing)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp pink salt
• 1 tsp baking powder

Instructions

1. Mix together flax meal and water and allow to sit for at least 15 minutes to create a flax meal egg. Preheat oven at 350 degrees F.

For Strawberry Chia Jam:

1. In a medium sauce pan combine sliced strawberries and maple syrup. Place on stove on medium-high heat and bring to a simmer. Stir and press down using a spatula to help dissolve strawberries. Keep simmering until strawberries have softened and beginning to dissolve. It'll take about 5-8 minutes.

2. Turn heat down to low and cover sauce pan. Allow strawberries to continue to simmer for another 10 minutes. Stirring occasionally.

3. Remove top and give jam a good stir. If it still looks like it has too much liquid, turn heat on high and simmer for 2-3 minutes stirring occasionally. This will reduce the liquid. Turn off heat and toss in chia seeds. Mix jam making sure chia seeds are well combined into it. Remove pan from heated stove and set to the side. Jam will continue to thicken as it cools-down and chia seeds expand.

For Oatmeal Cups:

1. In a large mixing bowl combine oats, peanut butter, maple syrup, coconut oil, cinnamon, vanilla extract, salt, baking powder and flax meal egg. Combine until oats are well coated with all the other ingredients.

2. Lightly grease silicone muffin pan with coconut oil. Using an ice cream scooper, scoop oatmeal into greased muffin pan. Press down using the back of the ice cream scooper on each oatmeal cup to slightly flatten the tops.

3. Bake for 12 minutes. 

4. Remove from oven and scoop jam evenly over each cup. Scoop about 1 tbsp of jam on top of cups at a time. Place oatmeal cups back in the oven for another 15 minutes. 

5. Allow to cool-off for 10-15 minutes. Gently, pop oatmeal cups out of muffin pan. Use a knife to scoop out if needed. Place on a cooling rack and allow to keep cooling-off for another few minutes.

6. Serve as is. Keep any leftover cups refrigerated for up to 4-5 days.  

Recipe Notes

Tips and Substitutions:

1. Switch it up and use other berries to make the jam- blueberries and raspberries are great too!
2. If jam looks like it has too much liquid- turn heat on high and simmer for 2-3 minutes stirring occasionally. This will reduce the liquid.
3. Don’t worry if jam doesn’t look thick enough at first-as it cools-down and chia seeds expand, it will thicken-up more.
4. Use a silicone muffin pan instead of a tin muffin pan- a silicone muffin pan makes it much easier to pop the cups out once done baking. If you have a tin pan, use silicone muffin liners which will work great too.
5. No coconut oil?- use unsalted butter or ghee if you don’t need to keep recipe vegan friendly.
6. No flax meal?- Use 2 eggs as a substitute if you don’t need to keep recipe vegan friendly.

Nutrition Facts

Peanut Butter and Jelly Oatmeal Cups

Amount per Serving

Calories

300

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

4

g

Sodium

 

117

mg

5

%

Potassium

 

251

mg

7

%

Carbohydrates

 

29

g

10

%

Fiber

 

4

g

17

%

Sugar

 

13

g

14

%

Protein

 

6

g

12

%

Vitamin A

 

6

IU

0

%

Vitamin C

 

25

mg

30

%

Calcium

 

53

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Recipe and Photos updated as of 8/24/2020

*Post updated as of 3/14/2020