These Baked Oatmeal Cups make an easy, healthy, and delicious, breakfast. Naturally sweetened and studded with peanut butter and jelly, these Oatmeal Cups make a perfect grab-and-go breakfast.
A cross between oatmeal and muffins, these Baked Oatmeal Cups are made with no added sugars, no oil, and whole grains. They are a perfect way to enjoy oatmeal on the go.
Oatmeal is a staple at our house on weekday mornings. From Overnight Oats to Slow Cooker Maple Brown Sugar Oatmeal to Instant Pot Oatmeal to these Baked Oatmeal Cups, we rely on oatmeal to power us through our busy mornings.
Oatmeal is full of whole grains and fiber, which keeps you full and nourished for hours. And that is crucial for weekday mornings filled with school and work.
This recipe for Peanut Butter and Jelly Baked Oatmeal Cups is a true favorite. They are made with oats, bananas, and peanut butter and then studded with jam for an oatmeal cup that features the classic flavors of a PB&J sandwich. Absolutely delicious!
Oatmeal cups are perfect for busy mornings and are also a great alternative to a sandwich for a Gluten-Free Lunch, as they can be made in advance and enjoyed warm or cold.
Notes on Ingredients
- Oats: Use quick-cooking or old-fashioned rolled oats for this recipe. Steel-cut oats will not work for baked oatmeal cups.
- Banana: Ripe bananas will help to naturally sweeten the oatmeal cups without the need for adding sugar.
- Applesauce: Be sure to use unsweetened applesauce, not sweetened applesauce to control the added sugars.
- Milk: Use any variety of milk or nondairy milk.
- Peanut Butter: Use any peanut butter, or nut butter, you like for these muffins. Creamy is best for consistency, but if you only happen to have crunchy peanut butter on hand, it will work.
- Jelly: Use any jelly or jam you like to add flavor and interest to these oatmeal cups. I use All-Fruit Jam or Homemade Chia Jam, to control the added sugars.
- Flaxseed: Ground flaxseed is completely optional, but I love adding it to the oatmeal cups for added fiber, nutrients, and Omega fatty acids.
How to Make Baked Oatmeal Cups
- Prepare a 12-cup muffin tin by lining it with muffin liners or greasing well.
- In a large mixing bowl, mash the bananas until smooth.
- Add the egg, applesauce, vanilla extract, milk, flaxseed, and peanut butter and mix until well combined.
- Add in the oats and stir until the oats are moistened and everything is well combined.
- Let the batter sit for 10 to 30 minutes for the oats to absorb the liquids and soften.
- Fill each muffin cup ½ of the way with the batter.
- Add a teaspoon of jelly to each muffin.
- Add another 1-2 tablespoons of the oatmeal batter to cover the jelly.
- Bake the oatmeal cups are set, like a muffin.
Storage and Reheating Instructions
These oatmeal cups are perfect to keep on hand for breakfast on the go, school lunches, car trips, or even just an afternoon snack.
Once the muffins are baked, cool them completely. If using silicone muffin liners, remove the muffins from the liners. Place the muffins in an airtight container and store them in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or heat for 20-30 seconds until warmed through.
Alternatively, place the cooled muffins into a freezer-safe bag and freeze for up to 3 months. Reheat the oatmeal cup by placing the frozen oatmeal cup in the microwave for 45 to 60 seconds, or until fully defrosted and warm.
Oatmeal Cup Modifications
- Egg-Free Oatmeal Cups: Instead of using an egg in the oatmeal cup batter, mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes before adding to the batter in place of the egg.
- Dairy-Free Oatmeal Cups: Use your favorite non-dairy milk.
- Vegan Oatmeal Cups: Use a flax egg in place of the egg AND non-dairy milk.
- Gluten-Free Oatmeal Cups: Be sure your oats are labeled certified gluten-free. Oats are naturally gluten-free, but there can be cross-contamination.
- Nut-Free Oatmeal Cups: Use soy butter or sunflower seed butter in place of the peanut butter.
- Peanut Butter Oatmeal Cups: Omit the jelly filling, and prepare the muffins as directed. You may also want to add a ¼ cup of maple syrup to the batter to account for the sweetness the jelly gives the muffins.
- Peanut Butter Chocolate Chip Oatmeal Cups: Omit the jelly and stir ½ cup of chocolate chips into the batter before baking.
More Healthy Oatmeal Recipes
If you gave these Baked Oatmeal Cups a try, I would love for you to leave a comment and review below.
PB&J Oatmeal Cups
- 2 small ripe bananas
- ½ cup unsweetened applesauce
- ½ cup natural peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk any variety
- 2 tablespoons ground flaxseed optional
- 2 ½ cups rolled oats
- ¼ cup jelly
- Preheat oven to 350 degrees F and line a 12 cup muffin tin with liners.
- Mash the bananas with the applesauce and the peanut butter. Stir in the egg, vanilla, milk, and flaxseed until well combined. Add the oats and stir until all the ingredients are fully incorporated. Allow the mixture to sit for 10 to 30 minutes at room temperature for the oats to absorb the liquids and soften.
- Fill each cupcake liner about ½ the way full of the oatmeal mixture. Dollop one teaspoon of jelly on each muffin and top with 1-2 tablespoons remaining batter on each muffin--just enough to cover the jelly.
- Bake for 25 minutes. Cool for 10 minutes in the muffin tin and then remove from the muffin tin, serve, or cool fully before storing.
I made these this last week and used them in my girls' school lunches. They really enjoyed them and it's a fun switch up to a sandwich! They have such a nice texture and work great for a grab-and-go snack too.
I love hearing this Hanna! My kids love these in lunches as well.
What a lifesaver for hectic mornings! My kids love these flavors and I love knowing they’re starting the day with easy, healthy food.