PB&J Oatmeal Cups (gluten-free/high protein)
Turn your favorite childhood lunch into your new favorite snack with these PB&J Oatmeal Cups! Made with just a few simple ingredients, these pb&j oatmeal cups are gluten-free, high in protein and vegan.
5 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 270 |
| Fat: | 12 g |
| Carbohydrates: | 37 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 50 mg |
| Fiber: | 4 g |
| Sugars: | 11 g |
| Calculated per serving. | |
by Kat Condon
Serves: 12
Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten Free Rolled Oats
- 0.5 cup0.5 cup0.5 cup Creamy Peanut Butter
- 0.333 cup0.333 cup0.333 cup Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Pea Protein Powder (unflavored), I used vanilla
- 0.333 cup0.333 cup0.333 cup Raspberry Jelly, or jelly of choice
- 0.5 cup0.5 cup0.5 cup Creamy Peanut Butter
- 1 tsp1 tsp1 tsp Coconut Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line a muffin tin with liners.
- In a bowl, combine rolled oats, protein, peanut butter and maple syrup. Reserve about 1/4 cup of mixture.
- Press about 2 tablespoons of dough into each muffin liner.
- Top base with small amount of jelly.
- Heat peanut butter and coconut oil in microwave about 30 seconds.
- Stir until smooth.
- Add 1 to 2 tablespoons of peanut butter on top of jelly.
- Crumble on top reserved oat base mixture.
- Freeze cups for 30 minutes or until firm.
Notes
If not vegan, you can use whey protein instead.
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