Need a healthy breakfast the whole family will enjoy??? This baked oatmeal features heart-healthy oats, maple syrup, peanut butter, and jelly- for a flavor everyone will love!
Growing up, peanut butter and jelly sandwiches were never on the menu. Peanut butter and marshmallow?? YES! Can I please have another?!? Uncrustables did not yet exist, but they would have been very unpopular in my house.
Actually, I believe we sometimes had grape jelly in the fridge; but, I’m fairly certain my mom was the only one that ever got close. Grape jelly still doesn’t sound very appetizing, so it’s surprising I finally gave jelly a chance. Recently, I’ve discovered this great all-natural raspberry jelly that I just can’t get enough of! Turns out, I have really been missing out!
But, my love for peanut butter has been going strong for years! In college, my friend, Stephanie, had a peanut allergy. Now that I’ve given up a few beloved foods, I know it is possible and not the end of the world…but just the idea makes me so very sad. It’s too late! I already know the pure joy blended roasted peanuts can bring and would be crushed to say goodbye.
Who knew?!? Creamy peanut butter and sweet jelly make a terrific combination! (Everyone…everyone else knew.)
BAKED OATMEAL TIPS
- There are so many possible flavor combinations! Add some chopped peanuts or substitute marshmallow creme for the jelly. You could also add white chocolate chips or chopped pecans.
- Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
- Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
- Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
- Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
Please let me know how you like this recipe in the comments. I hope baked oatmeal becomes part of your morning routine, too!
45 minutes
Gluten Free Peanut Butter & Jelly Baked Oatmeal Cups
Ingredients
- 2 Tbsp. coconut or vegetable oil, melted
- 1/2 c. applesauce or yogurt
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 1/3 c. peanut butter, softened
- 2 eggs
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. flour (I used oat)
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
- 1/3 c. raspberry jelly
- GLAZE
- 3 Tbsp. peanut butter, softened
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, and vanilla. Then, heat the peanut butter in the microwave for 10-15 seconds. Whisk in the peanut butter, eggs, baking powder, salt, and flour. Carefully whisk in the milk. Then, fold in the oats and jelly. Next, pour into 12 lined muffin cups or a 9x13 greased baking dish. Bake for 30-35 minutes.
- In a small bowl, heat the peanut butter for 10-15 seconds until it forms a pourable glaze. Then, drizzle over the oatmeal cups with a spoon or piping bag.Store leftovers in the fridge.