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Rich peanut butter with sweet jam and an oat base, these Peanut Butter & Jelly Oatmeal Cups are flavorful, moreish, and (kind of) addictive. These desserts are made with only 7 ingredients, vegan, wholesome, and no-baking!
Story behind Peanut Butter & Jelly Oatmeal Cups
First, I have to admit that I am a huge snacker with never-ending sweet cravings. That’s why I always (aka if I have time) like to make some desserts/snacks and store them in the freezer. This way, I can have something sweet to munch on whenever I feel like it.
These PB&J oatmeal cups are born when I was thinking about making some energy balls, which were usually my go-to, freezer-friendly snacks. Then, after pondering on different variations, I got inspired by a few snack cup recipes online. Then I thought of the famous PB&J sandwich. The next thing was I putting all the ingredients together, and Voilà, here they are!
Why I Will Love These Peanut Butter & Jelly Oatmeal Cups
These PB&J oatmeal cups are awesome because they are:
- Rich in peanut butter flavor with a hint of sweet berry jam
- Super easy to put together
- Made with only 7 ingredients!
- Vegan, 100% plant-based
- Wholesome with healthier ingredients
- Freezer-friendly, can be made ahead and enjoy for any day!
What Do We Need to Make Them
These PB&J oatmeal cups, though look a bit complicated, are actually made with 7 simple ingredients!
- Peanut butter: Make sure you got the natural one without added oil and sugar. Either crunchy or smooth will work. You can also make it yourself! See Easy Homemade Peanut Butter.
- Rolled oats: I personally like to use jumbo rolled oats for the texture. You will also get lots of fiber from them.
- Maple syrup: We will need some maple syrup to make them sweet and delicious. Maple syrup is my favorite liquid sweetener, but you can also use another vegan syrup like rice syrup or agave.
- Ground flaxseed: Here I add some ground flaxseed to help to bind the ingredients as well as providing some omega 3.
- Strawberry jam: This is for the jam filling. You can use any berry jam of your choice.
- Dark chocolate: We will top up everything with dark chocolate to make more awesome! I personally like to use 70-80% dark chocolate.
- Coconut oil: Just a hint of coconut oil to make the chocolate topping even melter.
How to Make PB&J Oatmeal Cups
These delicious oatmeal cups are made of three parts. Don’t be scared when I said THREE, because they are all super easy to make. They are peanut butter oatmeal crust, the PB&J filling, and a layer of dark chocolate topping.
For the crust, just mix the peanut butter, maple syrup, oats, and ground flaxseeds, along with some water. And then divide the mixture into 6 cupcake cups in a 6-cup muffin tin and shape them into “cups.”
Then just drop 1/2 teaspoon of peanut butter and jam each. Place them in the freezer for 15 minutes. Then melt the chocolate with coconut oil together and pour over the PB&J filling.
I decorate them with a handful with chopped peanuts. Let them set in the freezer for about 5 minutes, then dive in!
What jam should I use?
You can use any jam you like! I like to use the one from St. Dalfour or 100% fruit strawberry spread. Flavor-wise, I personally prefer strawberry or raspberry. But feel free to use the one you love. You can also use homemade one like this Blueberry Chia Jam if you have time. Just use any berries instead of blueberries.
I’m allergic to peanuts. What can I swap for peanut butter?
You can replace peanut butter with any nut butter or tahini to make them peanut-free! You can see here to learn How to Make Nut Butter.
Can I make them gluten-free?
Yes, you can. This recipe is actually naturally gluten-free, but since there is a huge possibility of cross contamination, make sure to use gluten-free rolled oats and also check the allergic information when purchasing the ingredients.
How to Store These Oatmeal Cups
Put these oatmeal cups in airtight containers in the fridge. They can last about 5 days. You can also make a bigger batch and pop them in the freezer, where they can stay for 2 weeks. Make sure to defrost them for 10–15 minutes in advance.
These PB&J oatmeal cups are so easy but so delicious! Once I take the first bite, I seriously CAN’T stop! So I hope you find them as awesome as I am!
What else can I make?
If you love these healthier snacks as I do, you might also like these lovely recipes:
Peanut Butter & Jam Oatmeal Cups (Vegan + Healthy)
Ingredients
For the oat base
- 60 g peanut butter, (¼ cup)*
- 1 Tbsp maple syrup, or other vegan syrup
- 90 g rolled oats, (1 cup)**
- 2 tsp ground flaxseed
- ⅛ tsp salt
- 4 Tbsp water
For the filling & topping
- 3 tsp peanut butter
- 3 tsp strawberry jam, I like St. Dalfour
- 56 g dark chocolate, 50-70% (2 oz)
- 1 tsp extra-virgin coconut oil
- 1 Tbsp peanuts, toasted & crushed
Instructions
To make the oat base
- Add peanut butter and maple syrup to a big bowl. Use a spoon to combine them together.
- Add oats, ground flaxseed, and salt. Stir to mix them in. Then add water and stir everything together evenly. The mixture should be able to stick together when pressed between your fingers. If it’s too dry, add more water to help to bind.
- Line a 6-cup muffin/cupcake pan with liners. Divide the mixture into the pan, and use your fingers or a spoon to shape each one into a cup-like shell.
To add the filling and topping
- Add 1/2 teaspoon of peanut butter and 1/2 teaspoon of jam into each cup. Then place the tray into the freezer for 20–30 minutes until the filling is not runny.
- Melt the chocolate with coconut oil in a microwave for 30–60 seconds or using a double boiler: Add the chocolate and coconut oil in a heat-proof bowl over simmering water to melt. Stir occasionally.
- Pour the melted chocolate on top of the filling of each cup. Then sprinkle some crushed peanuts on top. Return the tray into the freezer for another 5 minutes until all is set. Remove the cups from the muffin pan. Time to dive in!
Video
Notes
- *Peanut Butter: Make sure to use natural peanut butter without added sugar and oil, so the texture will be right. You can also use other nut butter for different variations. (You can also see: How to Make Nut Butter)
- **Rolled oats: I prefer to use rolled oats for extra texture. You can use instant oats as well. You might need to adjust the amount of water if you do.
- Storage: Store these oatmeal cups in airtight containers in the fridge. They can last about 5 days, or 2 weeks in the freezer.
