PB&J Oatmeal Cups with Homemade Strawberry Chia Jam
These PB&J 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.
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
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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:
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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.
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Turn heat down to low and cover sauce pan. Allow strawberries to continue to simmer for another 10 minutes. Stirring occasionally.
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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:
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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.
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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.
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Bake for 12 minutes.
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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.
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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.
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Serve as is. Keep any leftover cups refrigerated for up to 5-7 days.
Recipe Notes
Tips and Substitutions:
- Switch it up and use other berries to make the jam- blueberries and raspberries are great too!
- 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.
- 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.
- 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.
- No coconut oil?- use unsalted butter or ghee if you don't need to keep recipe vegan friendly.
- No flax meal?- Use 2 eggs as a substitute if you don't need to keep recipe vegan friendly.