Peanut Butter & Jelly Oat Cups (Edit recipe)

Take the classic pb&j to a new level with these no-bake peanut butter & jelly oat cups! These are easy to make, vegan, and are a delicious healthier sweet snack or dessert. A chewy oat base sets the foundation, which is then stuffed with (you guessed it!) peanut butter and jelly (I filled mine with homemade strawberry chia jam), topped with a layer of dark chocolate to tie it all together and make them feel decadent. Just pop one out of the fridge when you need a healthy little sweet treat! I seriously can’t get enough.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	192
Fat:	15 g
Carbohydrates:	13 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by Chloe Martin

Serves: 8

Ingredients

For the base

For the filling

1 cup Strawberries, fresh or frozen, or berries of choice
1.5 tsp Chia Seeds
0.25 cup Creamy Peanut Butter

For the chocolate topping

0.5 cup Dark Chocolate Chips
1 tsp Coconut Oil, optional, to help melt the chocolate

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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

Lightly grease a muffin pan, or line with muffin liners. You can also use a silicone muffin mold.
Start by making the strawberry chia jam. Add strawberries to a small saucepan over medium heat. Cook for about 5 minutes or until berries begin to soften and break down. Turn heat to low. Use a potato masher or fork to mash the berries. Stir in chia seeds and simmer until thickened, about 5-10 minutes. Set aside.
For the base, mix together oats, peanut butter, maple syrup, and salt in a bowl until thoroughly combined. Press this mixture into the bottoms of eight muffin cups with a spoon or your hands. Press a small dent into the middle of each to make room for the fillings.
Add about a teaspoon of cooled strawberry chia jam to the center of each oat cup, followed by about halfa tablespoon of peanut butter. Be sure to carefully dollop on without spreading to the edges. Place in freezer for 30 minutes.
Meanwhile, heat chocolate with coconut oil in the microwave in 30 second intervals, stirring often, until melted and smooth. Pour on top of the chilled oat cups and spread evenly. Optionally top with a sprinkle of sea salt, peanuts, or halved strawberries. Refrigerate for at least an hour for the oat base to set and the chocolate to harden.
Carefully remove from the pan. If using a metal muffin pan, stick a small knife or toothpick down the side of each oat cup to release them. Store in the fridge and enjoy!