Baked PB&J Oat Cups are an easy make-ahead breakfast!
Baked PB&J Oat Cups are healthy and yummy!
This recipe isn’t overly sweet.
They are sweetened with a little pure maple syrup and most of the sweetness comes from the topping.
This makes them a healthier breakfast or snack option.
Ways to make this Baked PB&J Oat Cups recipe your own:
Use your favorite nut butter – almond or cashew butter would work.
Jam, jelly, preserves, fruit spread, or marmalade work nicely giving a nice variety.
Use any type of unsweetened milk that you like.
We used strawberry fruit spread, peach preserves, and grape jelly in ours.
I also keep whole milk on-hand because we need lots of calcium and vitamin D as we get older, so that is what I used.
We eat a lot of oats because they are a healthy carb full of fiber.
According to healthline a half cup of oats have these vitamins and minerals:
- Manganese: 191% of the RDI
- Phosphorus: 41% of the RDI
- Magnesium: 34% of the RDI
- Copper: 24% of the RDI
- Iron: 20% of the RDI
- Zinc: 20% of the RDI
- Folate: 11% of the RDI
- Vitamin B1 (thiamin): 39% of the RDI
- Vitamin B5 (pantothenic acid): 10% of the RDI
- Smaller amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin)
That is a lot of good stuff!
Plus oats can help lower cholesterol and blood sugar.
They are also higher in protein than other grains and are rich in antioxidants.
Okay, so I really don’t know too much about antioxidants, but they say you should get as much as those things as possible.
Apparently, antioxidants help lower blood pressure, increase blood flow, and have anti-inflammatory and anti-itching effects.
No wonder I love oats so much!
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The recipe I adapted into the recipe I have here tucked the jam or jelly into the oat cup.
You could do that too, just fill the cup about 3/4 full of the oat mixture, add the jelly, then fill the rest of the way up with the oat mixture.
I like these with the jam on the top. They taste really good and I also think they look cool!
Other oat recipes you might like:
Baked PB&J Oat Cups
- 3 1/4 cups oats old fashioned or quick cooking
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/2 cup peanut butter creamy or crunchy
- 1/4 cup maple syrup not pancake syrup
- 1/2 teaspoon vanilla
- 6 tablespoons jelly or jam
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- Preheat oven to 350° and spray 12 muffin cups with nonstick spray, or use paper liners
- In a large bowl mix oats, baking powder, salt, milk, eggs, peanut butter, maple syrup, and vanilla until combined.
- Divide between muffin cups and make a small indentation in the center of each cup. Fill with about 1/2 tablespoon jelly or jam.
- Bake until golden and set, about 20 minutes.
Recipe adapted from PROJECT meal plan.
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