Peanut Butter and Jelly Baked Oatmeal Cups

These little cups of heaven have amazing flavor and are guilt free :) They are a perfect healthy recipe for meal prepping.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 127kcal

3 cups old fashioned oats
½ tsp cinnamon
1 tsp baking powder
½ tsp salt
1½ cups unsweetened almond milk
¼ cup pure maple syrup
1 egg or flax egg 1 tbsp. of flax meal mixed with 3 tbsp. of water to make a flax egg.
1 tsp pure vanilla extract
2 mashed bananas about ½ cup
3 tbsp peanut butter
1 cup strawberries chopped, leave a few out for extra topping

First, preheat oven to 350° and line a 12-cup muffin tin with muffin liners.
In a large bowl, mix oats, cinnamon, baking powder, and salt. Set aside.
In a separate bowl, whisk together almond milk, maple syrup, egg or flax egg, and vanilla. Add the peanut butter and mashed bananas into the bowl with the wet ingredients and mix well.
Pour wet ingredients into the large bowl with the dry ingredients. Fold in your strawberries.
Scoop mixture evenly into prepared muffin cup liners and top with the extra sliced strawberries.
Bake 30 minutes then transfer muffin cups to a cooling rack and let cool completely before eating.

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

How can my kids help?

Top Tip: The only alternative I would swap out is rolled oats. Steel-cut oats will come out hard and have a not-so-good crunchy texture.