Peanut Butter & Jelly Oat Cups
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.
Ingredients
For the base
- 1 cup1 cup1 cup Rolled Oats
- 0.25 cup0.25 cup0.25 cup Creamy Peanut Butter
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 pinch1 pinch1 pinch Salt
For the filling
- 1 cup1 cup1 cup Strawberries, fresh or frozen, or berries of choice
- 1.5 tsp1.5 tsp1.5 tsp Chia Seeds
- 0.25 cup0.25 cup0.25 cup Creamy Peanut Butter
For the chocolate topping
- 0.5 cup0.5 cup0.5 cup Dark Chocolate Chips
- 1 tsp1 tsp1 tsp Coconut Oil, optional, to help melt the chocolate
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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!
Notes
Store in the fridge for up to 1 week or in the freezer for up to 3 months.
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free FODMAP Free Gluten Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Snacks Vegan VegetarianThis 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. |
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