These Peanut Butter & Jelly Baked Oatmeal Cups are a soft and delicious make-ahead breakfast that’s meant for meal prep! The peanut butter oatmeal is STUFFED with jelly and baked to perfection! Perfect for kids and adults!
3 1/4 cupsrolled oats
1 cup unsweetened almond milk
1/2 cup creamy peanut butter
1/4 cupreal maple syrup
2 large eggs
1 teaspoon baking powder
1/2 teaspoonvanilla extract
1/4 teaspoonsea salt
1/3 cupjam, jelly or fruit preserves of choice
Prepare for baking: Preheat the oven to 350F. Grease a 12-count muffin tin with cooking spray, or use silicone baking cups.
Make the oatmeal mixture: In a large bowl, combine all the ingredients except the jam or jelly and stir until well mixed.
Assemble: Spoon the oatmeal mixture into the baking cups, filling the wells about 3/4 full. Leave about 1/4 of the oatmeal mixture for topping. Using the back of a small spoon, press the oatmeal mixture up against the sides of each muffin well, forming a divet in the center for the filling. Gently spoon about 1/2 tablespoon of jam into each muffin well. Take another small spoonful of oatmeal mixture and carefully cover the jelly (don’t push it down). The muffin wells should be nearly completely full.
Bake: Bake for 20-23 minutes, or until the edges are golden brown and a toothpick inserted around the edge comes out clean (don’t insert through the jelly, it won’t be clean!). There may be jelly bubbling out of the oatmeal cup – that’s okay! Let the oatmeal cups cool in the muffin tin for 4-5 minutes, then on a cooling rack until completely cool.
Serve and store: Serve the oatmeal cups immediately, or store in an airtight container in the fridge for up to 5 days. Enjoy chilled or at room temperature.